Latest / Coffeez with Joe Shalaby / Wahoo's Founder on AI, Failure, and 38 Years of Grind | Coffeez Ep. 307

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Wahoo's Founder on AI, Failure, and 38 Years of Grind | Coffeez Ep. 307 · Coffeez with Joe Shalaby

• 0:14
  [SPEAKER_04]: Here you go.
• 0:15
  [SPEAKER_04]: Good.
• 0:16
  [SPEAKER_04]: I'm Meredith.
• 0:16
  [SPEAKER_04]: Walkin' with coffee.
• 0:17
  [SPEAKER_04]: It's a joke, shall we?
• 0:18
  [SPEAKER_04]: So you're getting my coffee.
• 0:20
  [SPEAKER_04]: I'm your coffee girl.
• 0:21
  [SPEAKER_02]: Yeah.
• 0:21
  [SPEAKER_02]: Well, I like a little almond latte.
• 0:24
  [SPEAKER_02]: Nice.
• 0:24
  [SPEAKER_02]: Yes, perfect.
• 0:26
  [SPEAKER_02]: This is the best place.
• 0:27
  [SPEAKER_02]: You give coffee.
• 0:28
  [SPEAKER_04]: We also get chocolate.
• 0:29
  [SPEAKER_04]: Oh, my goodness.
• 0:30
  [SPEAKER_04]: Chocolate.
• 0:31
  [SPEAKER_02]: Cheers.
• 0:33
  [SPEAKER_02]: Cheers.
• 0:34
  [SPEAKER_04]: Cheers.
• 0:34
  [SPEAKER_04]: I have a question.
• 0:36
  [SPEAKER_04]: Yes.
• 0:36
  [SPEAKER_04]: How many times have people asked you why did you open a taco place instead of a wing place?
• 0:41
  [SPEAKER_02]: You know, that's a great question.
• 0:43
  [SPEAKER_02]: It's just that I like tacos way more than I like wings.
• 0:46
  [SPEAKER_04]: I can.
• 0:47
  [SPEAKER_02]: Well, good to have you.
• 0:47
  [SPEAKER_04]: I'll show you the joke.
• 1:05
  [SPEAKER_06]: It's been a couple of years since we've had you on the show.
• 1:07
  [SPEAKER_06]: Has anything changed with your morning routines?
• 1:10
  [SPEAKER_06]: Is that I asked you last?
• 1:11
  [SPEAKER_06]: Surfing more, swimming more.
• 1:13
  [SPEAKER_06]: Okay.
• 1:13
  [SPEAKER_06]: Okay.
• 1:13
  [SPEAKER_02]: Getting ready for a big event this year.
• 1:15
  [SPEAKER_02]: What are you swimming for?
• 1:17
  [SPEAKER_02]: Well, I got to get in shape.
• 1:18
  [SPEAKER_02]: You're ready to shape.
• 1:20
  [SPEAKER_02]: I'm pretty good shape, but you got to be in swimming shape is different, right?
• 1:23
  [SPEAKER_02]: Surfing, yes, but there is an annual event that happens every September.
• 1:29
  [SPEAKER_02]: It's to Ben Carlson.
• 1:31
  [SPEAKER_02]: paddle from Catalina to Newport.
• 1:34
  [SPEAKER_02]: It's a 30 mile.
• 1:35
  [SPEAKER_02]: So just think of that.
• 1:36
  [SPEAKER_02]: Yeah on the your surfboard on a paddleboard.
• 1:39
  [SPEAKER_02]: So my thing is I'll be the oldest guy to paddle the event this year.
• 1:44
  [SPEAKER_06]: Wow.
• 1:45
  [SPEAKER_06]: So for paddle out you're doing the paddle out.
• 1:46
  [SPEAKER_06]: Yeah.
• 1:47
  [SPEAKER_02]: So 30 miles.
• 1:48
  [SPEAKER_02]: So it's about seven hours give or take.
• 1:51
  [SPEAKER_02]: So it's a marathon on the water.
• 1:53
  [SPEAKER_06]: That's incredible.
• 1:54
  [SPEAKER_02]: And in that I would be September 19th.
• 1:57
  [SPEAKER_02]: That'd be a cool event to do.
• 1:59
  [SPEAKER_02]: So if you're in shape, come on in, you can join me and we've got to practice, still.
• 2:03
  [SPEAKER_06]: Yeah, how often do you practice?
• 2:04
  [SPEAKER_02]: I swim about four to five days a week right now.
• 2:08
  [SPEAKER_02]: So I'm there.
• 2:09
  [SPEAKER_02]: I mean, pretty good shape right now.
• 2:10
  [SPEAKER_06]: So you're safe in paddleboard, shape, or different.
• 2:13
  [SPEAKER_02]: It's not as long as your shoulders are just up and really be increased up, you can do it.
• 2:18
  [SPEAKER_06]: Yeah.
• 2:18
  [SPEAKER_02]: But yeah, you gotta get on your paddle, but more important, you gotta keep those shoulders moving.
• 2:22
  [SPEAKER_06]: Yeah, exactly.
• 2:24
  [SPEAKER_06]: You know, Wayne, it's been such a pleasure.
• 2:25
  [SPEAKER_06]: Last time we got to connect, we've been obviously at some events together.
• 2:30
  [SPEAKER_06]: We got to do the California Love Drop, which was in a huge blessing.
• 2:33
  [SPEAKER_06]: I'd like to participate in, of course, in an event like that again.
• 2:36
  [SPEAKER_06]: California Love Drop is it.
• 2:38
  [SPEAKER_06]: And something I really admire about you is your heart is just a heart of gold.
• 2:42
  [SPEAKER_06]: Your heart is always in the right place.
• 2:43
  [SPEAKER_06]: You always want to serve.
• 2:45
  [SPEAKER_06]: You always want to do God's work and just be a light to people.
• 2:47
  [SPEAKER_06]: And you have been a light.
• 2:49
  [SPEAKER_06]: And it shows in what you've done and what you've built and the Wahoo's organization.
• 2:53
  [SPEAKER_02]: Yeah, no, it's been great.
• 2:54
  [SPEAKER_02]: Like I said, you know, I'm fortunate enough to have done well.
• 2:58
  [SPEAKER_02]: And my job is to often spread the love and share with the guys that don't have quite as good as we do.
• 3:03
  [SPEAKER_06]: That's right.
• 3:04
  [SPEAKER_06]: Now, what's new with with Wahoo's have you expanded more stores.
• 3:10
  [SPEAKER_06]: I'm seeing more and like airports.
• 3:12
  [SPEAKER_02]: Yeah.
• 3:12
  [SPEAKER_02]: So actually the airport's been a little delayed was supposed to have been opened by May of this year.
• 3:17
  [SPEAKER_02]: So we're about four months behind.
• 3:19
  [SPEAKER_02]: So it's now a little construction.
• 3:20
  [SPEAKER_02]: The lay will be ready to open in October.
• 3:22
  [SPEAKER_02]: So we're super excited to be at the Orange County airport.
• 3:25
  [SPEAKER_02]: Nice.
• 3:25
  [SPEAKER_06]: Been seeing that time for a while.
• 3:27
  [SPEAKER_02]: And in the meantime, Austin Texas has done really well.
• 3:30
  [SPEAKER_02]: We came back about a year and a half ago in Lakeway, which is what we call it, the new per beach of Austin Texas.
• 3:38
  [SPEAKER_02]: And now we're going ready to go into downtown.
• 3:41
  [SPEAKER_02]: So it should be just as we speak, it should be getting ready to open right now.
• 3:45
  [SPEAKER_06]: You know, Wayne, Wayne, at your age, you're still just an ultra-grined mode.
• 3:50
  [SPEAKER_06]: You're, you know, something young, 50, something young.
• 3:54
  [SPEAKER_02]: Yeah, you have something you're, yes.
• 3:56
  [SPEAKER_06]: And you just have this perpetual drive to always just get better and continue to dominate in your field in an ultra competitive business.
• 4:05
  [SPEAKER_06]: What is it that really drives that motivation for you?
• 4:09
  [SPEAKER_02]: You know, is when people come to you, even when I'm in a competitor's restaurant, somebody will come up and say, my God, I love wilders and I'm like, we're at a pizza place.
• 4:18
  [SPEAKER_02]: So let's maybe enjoy the pizza world right here.
• 4:20
  [SPEAKER_02]: But that means it's nice, right?
• 4:22
  [SPEAKER_02]: So the people that basically can tell me stories about them eating their kids, their grandparents.
• 4:29
  [SPEAKER_02]: So both generation.
• 4:30
  [SPEAKER_02]: So it's a multi-generation thing for me.
• 4:33
  [SPEAKER_02]: So the fact that I've been at it for 38 years, and people still,
• 4:37
  [SPEAKER_02]: relatively speaking never come up to me says, man, you suck, you know, that day I'm hoping never happens right?
• 4:43
  [SPEAKER_02]: So that's what keeps me motivated because I want to be sure I'm on top of everything everybody's falling to recipes and putting out the best product we can.
• 4:51
  [SPEAKER_06]: Now I brought you here because there's something that's really nostalgic to me.
• 4:55
  [SPEAKER_06]: I'm going to tell you the story.
• 4:57
  [SPEAKER_06]: When I was 14 years old my first job ever was selling ice cream at 30s.
• 5:04
  [SPEAKER_06]: And, you know, at 14, or you were a lot of work actually at 14 years old back in my day and you can't do that anymore.
• 5:12
  [SPEAKER_06]: Some, a lot of things to do now, but whatever, but, you know, one of the things I like to do a lot when I was giving out, when I was scooping ice cream, I would hook up everybody, everybody would get an extra free scoop.
• 5:22
  [SPEAKER_06]: So that ended up getting me fired, but it was a,
• 5:27
  [SPEAKER_06]: it was a cool learning lesson you know as a cool learning lesson in that that nostalgia of uh thrifties ice cream and the joy that it brought to me and always getting free ice human giving people free ice cream and the joy I brought to people but now thrifties as you know it's gone and I heard through the great vine that you know my boy might be vine it.
• 5:47
  [SPEAKER_02]: Well, so here's what happened.
• 5:49
  [SPEAKER_02]: So I get a call, I mean, first I saw that somebody bought it, right?
• 5:53
  [SPEAKER_02]: And I heard rumors that, you know, monster energy drink bought it, right?
• 5:57
  [SPEAKER_02]: So I'm friends with Hilton and Rodney to basically the majority owners of the company and we've been friends for a long time.
• 6:02
  [SPEAKER_02]: So we were chit chatty and they're kind of, oh yeah, but we're not going to talk about it anymore.
• 6:06
  [SPEAKER_02]: I'm like, okay, whatever, right?
• 6:08
  [SPEAKER_02]: So I kept asking the guys a monster because when we're going to get ice cream, because I saw a freezer in their warehouse, the 350s ice cream freezer, but there was nothing in it.
• 6:16
  [SPEAKER_02]: So, a month or two go by, and so after about three or four months, I'm like, I forgot about it, then I get a phone call from Hilton and goes, hey, my son-in-law, Donny is running the company.
• 6:27
  [SPEAKER_02]: I'm like, okay, so the rumor is true.
• 6:28
  [SPEAKER_02]: You guys bought it out of bankruptcy, blah, blah, blah, blah, but the stores, the actual pharmacies basically are still shut down, but the ice cream factory never stopped making ice cream.
• 6:40
  [SPEAKER_02]: So it's the same place since the
• 6:44
  [SPEAKER_02]: we need to basically do what we used to do together with monster because I am the original retailer for monster in the world.
• 6:51
  [SPEAKER_02]: We did all the events with them and we still do all quite a bit.
• 6:54
  [SPEAKER_02]: This is, can we do that with ice cream on my, oh my god, be totally fun.
• 6:58
  [SPEAKER_02]: So we did it with vans video premiere for Steve Caviara last fall.
• 7:03
  [SPEAKER_02]: and people are coming in to get their burritos and tacos and at the end of the line, there's their tea's ice cream and people are like, oh my God, and everybody has a story.
• 7:12
  [SPEAKER_02]: Not quite as good as yours, giving away.
• 7:14
  [SPEAKER_02]: But everything starts with it.
• 7:15
  [SPEAKER_02]: I remember buying it for a nickel, a scoop, or 10 cents or 25 cents, whatever the price was.
• 7:21
  [SPEAKER_02]: But everybody has that nostalgic memory of it.
• 7:23
  [SPEAKER_06]: Yeah, it was always an affordable,
• 7:25
  [SPEAKER_06]: Treat.
• 7:26
  [SPEAKER_02]: It's an affordable treat.
• 7:27
  [SPEAKER_02]: That's the key.
• 7:28
  [SPEAKER_02]: And you kept it affordable.
• 7:29
  [SPEAKER_02]: Yes.
• 7:30
  [SPEAKER_02]: So for me, it's like, well, can we start doing events?
• 7:32
  [SPEAKER_02]: So we started taking it to our events.
• 7:36
  [SPEAKER_02]: And, you know, because after you eat something spicy, there's nothing like eating something icy, you know, sweet and, you know, what do they say?
• 7:44
  [SPEAKER_02]: And it was amazing.
• 7:45
  [SPEAKER_02]: So we've done multiple events as we're speaking right now.
• 7:48
  [SPEAKER_02]: We're getting ready to bring them to the summer ex-games, in Sacramento next week, where people are going to be, again, eating our tacos, and then maybe have some ice cream afterwards.
• 7:59
  [SPEAKER_02]: And again, it's just one of those combinations, right?
• 8:01
  [SPEAKER_02]: That you need something sweet after you're something spicy, right?
• 8:05
  [SPEAKER_02]: And it is amazing.
• 8:07
  [SPEAKER_02]: And here's the things that I learn.
• 8:09
  [SPEAKER_02]: because I always thought, and I don't know when you were working, there's probably about maybe a dozen flavors.
• 8:15
  [SPEAKER_06]: Yeah.
• 8:15
  [SPEAKER_02]: How many flavors do you think there are?
• 8:17
  [SPEAKER_06]: I don't know.
• 8:18
  [SPEAKER_06]: Now I would bask in robins, you know, 31 flavors.
• 8:20
  [SPEAKER_06]: I'm sure there's 100 of flavors.
• 8:22
  [SPEAKER_02]: There's 90 flavors, which I've never seen any of them, until we did an event that's strawberry festival a couple of weeks ago.
• 8:30
  [SPEAKER_02]: And I thought, okay, I just bring strawberry ice cream, because it's a strawberry festival, a garden grow.
• 8:36
  [SPEAKER_02]: And there's five flavors, I'm like, what are you talking about?
• 8:39
  [SPEAKER_02]: Well, there's strawberry cheesecake.
• 8:41
  [SPEAKER_02]: There's strawberry banana.
• 8:43
  [SPEAKER_02]: I'm like, there's strawberry chocolate chip.
• 8:45
  [SPEAKER_02]: And I'm like, what is all this?
• 8:46
  [SPEAKER_02]: It was well because we have a lot more than you don't know because it's sold to restaurants.
• 8:52
  [SPEAKER_02]: So you never see it.
• 8:53
  [SPEAKER_02]: I don't unless you see the mint chocolate chip, the chocolate, whatever.
• 8:57
  [SPEAKER_02]: There's basically the core like, doesn't flavors.
• 9:00
  [SPEAKER_02]: And then there's all these other ones that you never see.
• 9:03
  [SPEAKER_02]: And here I am, oh my god, so now getting the opportunity to go and tour the plant, which we got to go sometime.
• 9:08
  [SPEAKER_06]: So if you've worked there, I'm telling you the nostalgia associated with thrifties.
• 9:12
  [SPEAKER_06]: I mean, I'm all in.
• 9:14
  [SPEAKER_06]: I'm actually wondering if they're taking extra investors and what's the story with thrifties, you know, like,
• 9:18
  [SPEAKER_06]: I'd be a big advocate and a big partner in a street.
• 9:21
  [SPEAKER_02]: Well, let me ask those guys, because as far as I know, they bought it, you know, straight up, there's no finance in the bottom of our cash, but the coolest thing is when you're eating ice cream straight out of the assembly line, it's more like custard and ice cream because it hasn't frozen yet and it's like somewhere between custard and soft syrup and it is delicious.
• 9:42
  [SPEAKER_06]: You know, now everything's like gelato and it's like nine bucks.
• 9:46
  [SPEAKER_06]: A little tiny chicken and I'm like, gosh, you know, as thrifties were pennies, you know, and they brought the same joy.
• 9:52
  [SPEAKER_06]: Yes, and actually it was more joy because I would have to walk up a hill and down a hill to get to the thrifties.
• 9:58
  [SPEAKER_06]: you know, and it was like laborious to get that ice cream.
• 10:01
  [SPEAKER_06]: You know, now they're getting driven to get their gelato like come on.
• 10:03
  [SPEAKER_02]: No struggle.
• 10:05
  [SPEAKER_02]: And like you said, a family of four, you know, relatively speaking, it's almost the same price as one person at a gelato place for people going to have ice cream with thrifties.
• 10:13
  [SPEAKER_02]: Oh, a family of four back in my day, it'd be two bucks.
• 10:16
  [SPEAKER_02]: Exactly.
• 10:16
  [SPEAKER_06]: One little tiny scoop of your lot of seven.
• 10:18
  [SPEAKER_06]: So actually, it's a family of 16, back in half.
• 10:22
  [SPEAKER_06]: And it's really good ice cream.
• 10:24
  [SPEAKER_06]: It's a great ice cream.
• 10:25
  [SPEAKER_02]: Yeah.
• 10:26
  [SPEAKER_02]: That's one that got me off because we were talking about your favorite flavors, right?
• 10:31
  [SPEAKER_02]: And we'll get to your favorite.
• 10:32
  [SPEAKER_02]: But I didn't realize that when you go to a nation restaurant, in California, and you get a scoop of green tea ice cream at the end,
• 10:42
  [SPEAKER_02]: It's thrifties.
• 10:43
  [SPEAKER_02]: I have no idea they made that.
• 10:44
  [SPEAKER_02]: They're like the Niagara waters ice cream pretty much.
• 10:47
  [SPEAKER_02]: They make all the stuff and nobody knows So when you're getting a pie on the mode 90% of the time is that vanilla will be from them.
• 10:54
  [SPEAKER_02]: Yeah, yeah
• 10:55
  [SPEAKER_06]: Well, that's good to know.
• 10:56
  [SPEAKER_06]: And now we know everything's 30s ice cream.
• 10:58
  [SPEAKER_06]: Yeah.
• 10:58
  [SPEAKER_06]: So what is happening with 30s?
• 11:00
  [SPEAKER_06]: What is your involvement?
• 11:01
  [SPEAKER_02]: And we're going to try to help them expand into the stadiums and to the events.
• 11:06
  [SPEAKER_02]: And more important, bring them into our store.
• 11:08
  [SPEAKER_02]: So right now, we're in the middle of finding space.
• 11:11
  [SPEAKER_02]: It looks like two of our locations we're going to test it out, because we're going to see, because labor is a big issue for everybody in the restaurant industry.
• 11:19
  [SPEAKER_02]: So if we can have a little ding by the ice cream counter, so nobody has to be there full time.
• 11:25
  [SPEAKER_02]: But as soon as you hear that ding, that means somebody wants a scoop, just like 350's.
• 11:28
  [SPEAKER_06]: Yeah.
• 11:29
  [SPEAKER_02]: So if we can use that model, I think it'll work.
• 11:31
  [SPEAKER_06]: Now, last time we spoke, we mentioned labor on our podcast.
• 11:36
  [SPEAKER_06]: Now, expensive labor has gotten for you, especially post-COVID.
• 11:39
  [SPEAKER_06]: Yep.
• 11:40
  [SPEAKER_06]: Now, with obviously AI emerging, have you implemented
• 11:45
  [SPEAKER_06]: AI strategies to really bring down your labor costs.
• 11:49
  [SPEAKER_06]: We haven't yet.
• 11:50
  [SPEAKER_02]: We've been talking about it to where a we would humanize the experience by using like a tablet or a kiosk or something like that.
• 11:58
  [SPEAKER_06]: So have an implement though.
• 11:59
  [SPEAKER_02]: We haven't because we haven't found the right.
• 12:01
  [SPEAKER_02]: software to use it.
• 12:02
  [SPEAKER_02]: We know it exists, but again, it's not exactly inexpensive to do this, but the idea that, you know, quote unquote, like if somebody came to your business and instead of talking to a machine, you would pop up in a AI slash, you know, augmented reality format, and you would welcome, hey, good to see you again, can I help you with whatever, right?
• 12:24
  [SPEAKER_02]: So that's the idea, so we know
• 12:26
  [SPEAKER_06]: Oh, that's out right now.
• 12:27
  [SPEAKER_06]: I have a thing.
• 12:28
  [SPEAKER_06]: I just see kios, and you can just, like, just like exist.
• 12:31
  [SPEAKER_02]: But again, it's the expense.
• 12:33
  [SPEAKER_02]: So somebody would, you know, spend a little bit more.
• 12:37
  [SPEAKER_02]: Imagine you swiping your credit card down and my 3D image augmented reality pops out and that's pretty cool.
• 12:45
  [SPEAKER_02]: Joe, great to see you again.
• 12:46
  [SPEAKER_06]: But it's the old adage, which is not that old, but you can call it an old adage, it'll be new now.
• 12:52
  [SPEAKER_06]: It's new now, but it'll be old shortly.
• 12:55
  [SPEAKER_06]: AI is costing more than human labor right now.
• 12:58
  [SPEAKER_02]: Yes.
• 12:58
  [SPEAKER_06]: I mean, that's a reality.
• 13:00
  [SPEAKER_02]: It's crazy how we explain.
• 13:01
  [SPEAKER_02]: And people don't know.
• 13:03
  [SPEAKER_02]: And all these guys at the end of the month when they get their bills, they're like, oh my god.
• 13:07
  [SPEAKER_06]: Yeah, I could hire 20 people for this.
• 13:09
  [SPEAKER_02]: Exactly.
• 13:09
  [SPEAKER_02]: And I spent 80 grand to replace one person.
• 13:13
  [SPEAKER_02]: because they don't realize that every time you ask a question, the clock's ticking.
• 13:17
  [SPEAKER_06]: Yeah.
• 13:17
  [SPEAKER_06]: And the thing is, you're making an investment into AI.
• 13:21
  [SPEAKER_06]: How much of a strategic investment is Wahoo's putting into AI right now in their current ecosystem?
• 13:26
  [SPEAKER_02]: In the current ecosystem, we're using a more for PR because we can create videos which we did.
• 13:33
  [SPEAKER_02]: And again, testing it out to my friend Josh, we were able to use two versions of it.
• 13:40
  [SPEAKER_02]: One, you know,
• 13:42
  [SPEAKER_02]: in real person and in one creating through AI.
• 13:45
  [SPEAKER_02]: And it turns out that the AI version, people think it's funnier, it's cute because people love cartoons, right?
• 13:52
  [SPEAKER_02]: So when you have something that's more user-friendly, people like to share because they think it's cute, well, there's an AI version of Wing, a cartoon, right?
• 14:01
  [SPEAKER_02]: People love it.
• 14:02
  [SPEAKER_02]: So we tested out with a couple of events recently and the traffic that we generated through the promotion was way more than we anticipated.
• 14:11
  [SPEAKER_02]: So, in a typical, I call it direct male piece that one or two percent, we ended up getting close to 10 percent, which is, again, relatively speaking, so that's the only aspect you're using it right now.
• 14:23
  [SPEAKER_02]: Right now, because it's again, relatively inexpensive to do it, right?
• 14:27
  [SPEAKER_02]: Because the same to create a video, then it is to create a eye video.
• 14:31
  [SPEAKER_06]: Yeah.
• 14:31
  [SPEAKER_02]: So again, not a lot of money yet, but the results seem to be better.
• 14:36
  [SPEAKER_06]: Now, do you think it'll drive down the cost of food or labor or the real hard expenses, rents?
• 14:44
  [SPEAKER_06]: I mean, anything where it really help where the significant bottom line numbers are just helping with marketing.
• 14:49
  [SPEAKER_02]: I think right now, marketing is the first thing that we're testing.
• 14:52
  [SPEAKER_02]: The next thing would be like, say, in store, instead of having, I say, 304 cash years, if you can get one of them down.
• 14:59
  [SPEAKER_02]: And as long as the AI proposition,
• 15:03
  [SPEAKER_02]: replacing that one person is cost-effective, right?
• 15:06
  [SPEAKER_02]: So that's what we're at in that moment right now is deciding where is that, you know, break even, right?
• 15:11
  [SPEAKER_02]: And everybody's trying it.
• 15:13
  [SPEAKER_02]: And when you hear my friends that have other operations, other fast food concepts, saying that whenever they get somebody that's over 60, you know, in their store, and they look like a deer in the head like, because they don't know how to order.
• 15:27
  [SPEAKER_02]: And there's nobody human to help them.
• 15:30
  [SPEAKER_02]: So, unless a young person behind him was, excuse me, let me show you how to, you know, rent through the menu.
• 15:36
  [SPEAKER_02]: So sometimes the technologies, I head of the population, right?
• 15:41
  [SPEAKER_06]: Yeah.
• 15:41
  [SPEAKER_02]: So we just, again, find that sweet spot where everything meets.
• 15:44
  [SPEAKER_06]: Well, I think where the solution is having that augmented AI human to really help them walk through or I just take their order.
• 15:52
  [SPEAKER_02]: Yeah, just take your order for now.
• 15:54
  [SPEAKER_02]: But again, so the idea that you can have 100% one or the other doesn't work.
• 15:58
  [SPEAKER_02]: A combination is where we're going to end up at, but finding the sweet spot.
• 16:03
  [SPEAKER_02]: of the number of employees to the number of kiosks is where because remember those kiosks aren't cheap and they have a tendency to go down and they have a tendency to break down so who's your tech eye on step to fix that yeah so that's again who's going to be a six figure earner there you go yeah so there's always that quarter $9 for your tech eye to fix the kiosk that breaks exact so there you go
• 16:23
  [SPEAKER_06]: And they're getting told me this is a good idea.
• 16:25
  [SPEAKER_06]: Joe, you said, hey, I was going to get like us.
• 16:28
  [SPEAKER_02]: Exactly.
• 16:28
  [SPEAKER_02]: But even in your industry, right?
• 16:30
  [SPEAKER_02]: It's in the day.
• 16:32
  [SPEAKER_06]: We're actually using it for marketing primarily.
• 16:35
  [SPEAKER_06]: Yeah, we'll be the biggest variable.
• 16:38
  [SPEAKER_06]: And then our investors are using it for underwriting.
• 16:43
  [SPEAKER_06]: We're using it for some of our systems.
• 16:45
  [SPEAKER_06]: We're having various chat bots for customer service, so the customer service element, but you don't need a hotline
• 16:53
  [SPEAKER_02]: And not yet, because the answers in the questions are relatively A, I think I might check instead of B, whatever, unless, yeah, yeah, actually you do need that for taking phone orders.
• 17:02
  [SPEAKER_02]: Yeah, we do.
• 17:03
  [SPEAKER_02]: And again, that's one of the things that people still like to either order online, which they don't need to talk to anybody, but they kind of like getting to know the person at the store, the managers and the cashiers, because it's believe it or not, a lot of our regulars feel more comfortable knowing that the person at the other end,
• 17:22
  [SPEAKER_02]: those exactly the way they like their food to be done.
• 17:25
  [SPEAKER_02]: So AI can't really do that yet.
• 17:28
  [SPEAKER_02]: But once you're kind of in the system, it'll remember.
• 17:31
  [SPEAKER_02]: So that's a good part about AI.
• 17:34
  [SPEAKER_06]: And there's empathetic AI where they will be able to develop like a emotional relevance and understanding of that one person.
• 17:43
  [SPEAKER_06]: And then they'll be able to be like, hey, John, how are your kids?
• 17:46
  [SPEAKER_06]: I heard they had a baseball game the other day, you know?
• 17:49
  [SPEAKER_02]: But again, it's all coming.
• 17:51
  [SPEAKER_02]: Right.
• 17:52
  [SPEAKER_02]: And it's a matter of fact.
• 17:53
  [SPEAKER_02]: There's again, but you, you wanted to be more personal than just a robot.
• 17:59
  [SPEAKER_06]: You also have humanoid robots kind of coming in the market and any It's kind of yeah, those guys are those guys could be a good resource.
• 18:08
  [SPEAKER_02]: Yeah, so I get cost at there They like oh my god how much money to program that thing
• 18:15
  [SPEAKER_06]: That's right.
• 18:15
  [SPEAKER_06]: That's right.
• 18:16
  [SPEAKER_06]: Now, what do you really find the most joy in right now?
• 18:19
  [SPEAKER_06]: Is it building a Wahoo's?
• 18:21
  [SPEAKER_06]: Is it coming up with a new concept, a new business?
• 18:24
  [SPEAKER_06]: Is it, you know, California love drop your philanthropy projects?
• 18:29
  [SPEAKER_06]: What is the most joy for you out of all those things?
• 18:31
  [SPEAKER_02]: You know, it's a combination, you know, it's always fun right now.
• 18:36
  [SPEAKER_02]: Like,
• 18:37
  [SPEAKER_02]: doing wedding rehearsals.
• 18:39
  [SPEAKER_02]: How exciting is it for me to be in that league where, you know, in the old days, it would be at a hotel, it'd be a full, you know, five-star catering company, and somebody that grew up eating our food was, hey, I would love it if you guys did that for me.
• 18:54
  [SPEAKER_02]: And I'm like, okay, you want tacos for your rehearsal or this.
• 18:58
  [SPEAKER_02]: So, like, again, because it is a monumental, like a date, you know, like significant, you know,
• 19:05
  [SPEAKER_02]: happening in your life.
• 19:06
  [SPEAKER_02]: This is not just a graduation party.
• 19:09
  [SPEAKER_02]: It's a major milestone.
• 19:10
  [SPEAKER_02]: So for us to be a part of that experience, that excites me.
• 19:15
  [SPEAKER_02]: I mean the other day we did a baby shower, right?
• 19:17
  [SPEAKER_02]: And again, we're welcoming somebody to the new world.
• 19:21
  [SPEAKER_02]: And for us to be a part of that, like, you know, and again such a blessing.
• 19:25
  [SPEAKER_02]: These are those moments where I'm like, we're doing baby showers, we're doing weddings, we're doing, so these things excite me from the food perspective, right?
• 19:33
  [SPEAKER_02]: And the fact that next week we have to go to the summer X games and we'll be doing food for all the athletes.
• 19:38
  [SPEAKER_02]: So again, they could have anything they want at that level.
• 19:42
  [SPEAKER_02]: And I happen to be the number one choice to be the food for the athletes.
• 19:46
  [SPEAKER_06]: So you've always been the number one choice for the X games.
• 19:50
  [SPEAKER_02]: So yeah, I mean, yeah, it's always been fun.
• 19:52
  [SPEAKER_06]: Yeah, you've always been there.
• 19:53
  [SPEAKER_06]: That would be cool if you were the never-one choice for FIFA.
• 19:55
  [SPEAKER_02]: I hate it.
• 19:58
  [SPEAKER_02]: But right now, I'm literally negotiating about possibly doing something at the US open of tennis.
• 20:04
  [SPEAKER_06]: That would be cool.
• 20:04
  [SPEAKER_02]: You know what I mean?
• 20:05
  [SPEAKER_02]: So these the excitement and because again, the brands are like, why not bring something from California all the way to New York?
• 20:12
  [SPEAKER_06]: You know, nothing is cooler than,
• 20:14
  [SPEAKER_06]: You know, surf culture, right?
• 20:16
  [SPEAKER_06]: Surf beach culture, so Southern California.
• 20:19
  [SPEAKER_06]: And you have really embodied that surf beach vibe.
• 20:25
  [SPEAKER_06]: And even down to what you're wearing right now, and literally you're just as California.
• 20:28
  [SPEAKER_06]: So like you rock that style.
• 20:31
  [SPEAKER_06]: And you know, when you think surf beach culture, you think Wahoo's, you think wing.
• 20:36
  [SPEAKER_02]: Yes.
• 20:36
  [SPEAKER_06]: You know, you got stickers made of your imagery.
• 20:39
  [SPEAKER_06]: You know, it's pretty crazy.
• 20:40
  [SPEAKER_02]: No, it is really fun and to branch out to like, we're doing a pickle ball tournament this weekend.
• 20:45
  [SPEAKER_03]: New sports, huge, so all very dangerous.
• 20:50
  [SPEAKER_02]: And again, but it's a whole active lifestyle and people, you know, fashionable and everything in partnering up with old and new brands like K-Swiss, build clothing, all these new brands in old brands are like, hey, why not be a part of the whole experience?
• 21:06
  [SPEAKER_02]: So again, to keep hearing, experience, marketing and all that, that's what people want.
• 21:11
  [SPEAKER_02]: Well, I just want to be a part of that vibe and what's happening.
• 21:15
  [SPEAKER_02]: And the same thing, warp tours came back last year.
• 21:18
  [SPEAKER_02]: And so in July, we have the warp tour in Long Beach to be doing those events again that we used to do 30 years ago.
• 21:25
  [SPEAKER_02]: I mean, how fun is that?
• 21:26
  [SPEAKER_02]: And again, I don't know half of the punk bands that are playing there, but the fact that they want us to be there is exciting.
• 21:32
  [SPEAKER_02]: But they all know you.
• 21:33
  [SPEAKER_02]: They know us, yes.
• 21:34
  [SPEAKER_06]: They all know you.
• 21:35
  [SPEAKER_06]: So, like, right now, it's, you know, if you were to go back, if you were 25 years old, it's 2026 now, knowing what you know about the restaurant business, what business would you start right now?
• 21:47
  [SPEAKER_02]: You know, what I do do now is things with your hands.
• 21:51
  [SPEAKER_02]: Okay.
• 21:52
  [SPEAKER_02]: Right?
• 21:52
  [SPEAKER_02]: IE, if you're in new poor beach and you can work on a Mercedes, a Porsche, that's pre-computer chip.
• 22:03
  [SPEAKER_02]: you name your price, because guess what?
• 22:05
  [SPEAKER_02]: You can't just plug in that computer into your car and to go, what is that noise?
• 22:10
  [SPEAKER_02]: You either know what that noise is or you don't.
• 22:12
  [SPEAKER_02]: It's really printer, I could kind of do.
• 22:14
  [SPEAKER_02]: No, yeah.
• 22:16
  [SPEAKER_02]: So if you have an old car that doesn't have a computer chip in it, you have to know what that noise is.
• 22:22
  [SPEAKER_02]: And only the guys that work on those cars.
• 22:24
  [SPEAKER_02]: So to me, that guy is priceless because most people knew where to have an old Porsche or Mercedes, and we've got anything that's old that doesn't have a chip.
• 22:34
  [SPEAKER_02]: A computer can't tell you what's wrong with it.
• 22:37
  [SPEAKER_02]: You got to know it.
• 22:39
  [SPEAKER_02]: And once you have one of those guys, that is kind of like your surgeon.
• 22:44
  [SPEAKER_02]: You don't want to lose him, you don't want to let anybody else work on your car because that's the only guy you can trust to fix your car because they know.
• 22:52
  [SPEAKER_02]: And I know this and I know that is if you have a Harley.
• 22:56
  [SPEAKER_02]: You better have your hurley mechanic on speed dial if you have a no bike because I used to have one of those and I have my guy on speed dial Because anytime something went wrong my guy could come over and two seconds that he knew exactly what was wrong with it Because you have to look at it.
• 23:11
  [SPEAKER_02]: You can't just you hear it and you know what's wrong But you can't just attach it to something because oh, yeah, the cylinder or this you have to know it
• 23:20
  [SPEAKER_02]: So mechanics are priceless right now because, you know, that means their prices are going out.
• 23:25
  [SPEAKER_02]: Oh, they are going through this sky.
• 23:27
  [SPEAKER_06]: They said some of the, some of the guys I've read interviews and I've seen interviews where they're like, yeah, plumbers are going to cost more of my God.
• 23:33
  [SPEAKER_02]: Yeah, they're going to cost a fortune soon.
• 23:35
  [SPEAKER_02]: Plumbers, electrician.
• 23:37
  [SPEAKER_02]: the trade that we used to make fun of, the blue collars, right?
• 23:41
  [SPEAKER_02]: Well guess what?
• 23:41
  [SPEAKER_02]: If you want to your tree cut down, you just can't call the internet.
• 23:44
  [SPEAKER_02]: It was, hey, somebody physically has to come and cut it down.
• 23:48
  [SPEAKER_02]: Somebody has to lay this cement.
• 23:49
  [SPEAKER_02]: Somebody's got to put your pool in your tennis court.
• 23:52
  [SPEAKER_02]: So I, my buddy of mine that builds all the tennis courts, he makes a fortune because people love it.
• 23:58
  [SPEAKER_02]: I'm the best guy.
• 23:59
  [SPEAKER_02]: And if you won't, I've asked a ball, a pickle ball, tennis court, and you're back yard, you're gonna have to call me.
• 24:04
  [SPEAKER_02]: And you're gonna have to say whatever I charge you.
• 24:06
  [SPEAKER_02]: Pretty much.
• 24:07
  [SPEAKER_02]: So that's, so I would say the trade, you can't order on the internet.
• 24:12
  [SPEAKER_02]: AI is not gonna build it for you.
• 24:14
  [SPEAKER_02]: You need a physical person there.
• 24:16
  [SPEAKER_06]: What happens when the UNOID robots take that job?
• 24:19
  [SPEAKER_02]: be interesting to see if again they can anticipate because there are certain things that they can't they're gonna learn but at a certain point again they could be like we we see the threat of that happening like plumbers like Tristan's AC guys all those guys but
• 24:38
  [SPEAKER_06]: You know, I know that the humanoids are trying to figure that out too.
• 24:41
  [SPEAKER_02]: Everybody is, but at the end of the day, if you can teach the robot to do it, you're still going to have a job because the robot can only learn from somebody that's already done it.
• 24:52
  [SPEAKER_06]: Okay.
• 24:53
  [SPEAKER_02]: Right?
• 24:53
  [SPEAKER_02]: They don't know what they don't know until you teach it, right?
• 24:56
  [SPEAKER_02]: So it's great.
• 24:57
  [SPEAKER_06]: The trades are right now going to be a hot commodity until humanoids take that over.
• 25:01
  [SPEAKER_02]: Yeah.
• 25:01
  [SPEAKER_02]: But again, which is coming after the eye, and then what else?
• 25:05
  [SPEAKER_02]: On the car thing too, that's true.
• 25:07
  [SPEAKER_02]: Cars, you know, so anything that we can build, food is not that far behind, right?
• 25:11
  [SPEAKER_02]: Because you can teach, you know, robot, how to cook, but at the end of the day, who comes up with a recipe and in the whole thing, humans still have to anticipate, right?
• 25:21
  [SPEAKER_02]: But again, if you can tell a robot, what to do, it can do it.
• 25:25
  [SPEAKER_02]: But it takes commands, it doesn't have creativity.
• 25:31
  [SPEAKER_06]: Yeah, it's crazy because you started in this industry way before AI robots like you were like before the jet since we're even talking about it.
• 25:42
  [SPEAKER_02]: But I've seen it.
• 25:43
  [SPEAKER_02]: I mean, I went to an event where they had like a walk and it looked like a cement mixer, but like smaller, right?
• 25:50
  [SPEAKER_02]: But just think of a thing there's a swirl of food.
• 25:53
  [SPEAKER_02]: So you threw the ingredients in and you threw the sauces in and literally toss the food around.
• 25:58
  [SPEAKER_02]: The problem with that is if you don't throw the ingredients in the right order, right?
• 26:05
  [SPEAKER_02]: So this take a human to understand and this is the recipe, right?
• 26:08
  [SPEAKER_02]: Because you got to throw the protein before the vegetables.
• 26:11
  [SPEAKER_02]: So there is a sequence into how the items get in and how the sauces get in.
• 26:17
  [SPEAKER_02]: So one little screw up and the food doesn't taste that good, right?
• 26:22
  [SPEAKER_06]: Now, let me ask you, what is one opportunity that everyone should be in right now?
• 26:29
  [SPEAKER_02]: I think right now, it's so much easier to launch a product on social media, right?
• 26:35
  [SPEAKER_02]: You got an idea, it doesn't take a lot of money to test out your idea, right?
• 26:40
  [SPEAKER_02]: So whatever that may be, whether it's a physical item, a service, whatever it is, throw it out on the internet.
• 26:46
  [SPEAKER_02]: But I'm watching,
• 26:47
  [SPEAKER_02]: shows with little kids doing all kinds of amazing things, whether it's in the farm scenario, whether they're cooking something or they're showing how to build a toy.
• 26:58
  [SPEAKER_02]: Remember all these things.
• 26:59
  [SPEAKER_02]: So kids are able to make a lot of money at a relatively young age.
• 27:04
  [SPEAKER_02]: by just being able to share their ideas, right?
• 27:07
  [SPEAKER_02]: So I think the internet opens a lot of doors for a lot of different people.
• 27:11
  [SPEAKER_02]: So you don't have to have a college degree, you don't have to have a storefront.
• 27:15
  [SPEAKER_02]: So a lot of less overhead to launch a new business.
• 27:19
  [SPEAKER_02]: And if it gets some traction, then you...
• 27:21
  [SPEAKER_02]: could choose to go to a brick and mortar, or we can just use to expand our online presence.
• 27:26
  [SPEAKER_02]: So I see a lot of people doing things online that I don't think it would ever work in the brick and mortar world, right?
• 27:35
  [SPEAKER_02]: So whatever that may be.
• 27:36
  [SPEAKER_02]: So I see a lot of new companies and how fast they're taken off because you don't have to go across the country and across the world to look for retailers to sell your idea.
• 27:45
  [SPEAKER_02]: You can do it yourself, right?
• 27:47
  [SPEAKER_02]: So whether it's a service or a product,
• 27:50
  [SPEAKER_02]: doing it online is way way faster and a lot less risky and expensive.
• 27:56
  [SPEAKER_06]: I mean, the amount you can scale from your the comfort of your own home with no inventory.
• 28:01
  [SPEAKER_06]: Now, it would like drop shipping.
• 28:03
  [SPEAKER_06]: You only had to buy anything.
• 28:04
  [SPEAKER_06]: You just like, I'll just use this guy.
• 28:05
  [SPEAKER_06]: I'll drop ship and just use my address and creatively market.
• 28:08
  [SPEAKER_06]: It's crazy.
• 28:09
  [SPEAKER_06]: The world of industries and the amount of money that's being generated as a result now.
• 28:14
  [SPEAKER_06]: That's what's causing, I think, a big uproot in inflation, just because money is so easy to make now.
• 28:19
  [SPEAKER_02]: It is.
• 28:19
  [SPEAKER_02]: So there's a lot of great ideas out there.
• 28:22
  [SPEAKER_02]: So you can spend a couple of days instead of two to three years to find out it didn't work, right?
• 28:27
  [SPEAKER_02]: So it's much faster to success, much quicker to failure as well.
• 28:32
  [SPEAKER_06]: Now, we've seen like costs really kind of go up as a result.
• 28:34
  [SPEAKER_06]: We've seen an inflation that last time you and I talked, we were in a different economic environment.
• 28:39
  [SPEAKER_02]: Way different.
• 28:40
  [SPEAKER_06]: So how much has inflation hit your menu?
• 28:44
  [SPEAKER_02]: It is caused, the issue for us is people that are on the fixed income, right?
• 28:50
  [SPEAKER_02]: I pretty sure that from two years ago to today, if you just did your normal cost to living, right?
• 28:57
  [SPEAKER_02]: Let's just use a good number, 10%, right?
• 28:59
  [SPEAKER_02]: Which is probably way higher than most, right?
• 29:02
  [SPEAKER_02]: So, if you were making 30,000, whatever, you could assume you're making what 36,000 today, okay?
• 29:09
  [SPEAKER_02]: But the problem with that is gas prices recently.
• 29:13
  [SPEAKER_02]: Don't you?
• 29:14
  [SPEAKER_02]: 50%.
• 29:14
  [SPEAKER_02]: Yeah.
• 29:16
  [SPEAKER_02]: So, all of a sudden, you still have to get to work.
• 29:19
  [SPEAKER_02]: So, where do I cut?
• 29:21
  [SPEAKER_02]: So, the obvious is things that I don't really need.
• 29:24
  [SPEAKER_02]: Like, I just start myself.
• 29:25
  [SPEAKER_02]: I don't need laws.
• 29:26
  [SPEAKER_02]: Or I can brown bag it, right?
• 29:27
  [SPEAKER_02]: So, these are the things.
• 29:28
  [SPEAKER_02]: So, everybody in my category,
• 29:31
  [SPEAKER_02]: saw a little, you know, 10 to 20% decrease in traffic because the fact that people still need to get to work, but they're going to opt out to, you know, brown bag it instead of going out to eat for lunch or you might wait a next two to four weeks to get your haircut.
• 29:47
  [SPEAKER_02]: You might wait two to three more weeks to get your nails done.
• 29:50
  [SPEAKER_02]: So everything that you would account on a monthly or six weeks, whatever, everything got pushed out.
• 29:55
  [SPEAKER_02]: Well, supercuts rolled out a monthly membership.
• 29:58
  [SPEAKER_02]: I mean, I'm on a monthly membership from the car wash.
• 30:00
  [SPEAKER_02]: I'm on a monthly membership of a supercuts.
• 30:02
  [SPEAKER_02]: Exactly.
• 30:02
  [SPEAKER_02]: So do people that figured out the subscription models, right?
• 30:06
  [SPEAKER_02]: Or they can still make money.
• 30:07
  [SPEAKER_02]: They can count on that, right?
• 30:09
  [SPEAKER_02]: Yeah.
• 30:09
  [SPEAKER_02]: Because you don't feel guilty because you're already paid for it.
• 30:12
  [SPEAKER_06]: Yeah, exactly.
• 30:13
  [SPEAKER_06]: Yeah.
• 30:13
  [SPEAKER_06]: But they fix into my budget.
• 30:15
  [SPEAKER_02]: Yeah, it's already in.
• 30:16
  [SPEAKER_02]: I don't know.
• 30:16
  [SPEAKER_06]: I need a budget, but I still live like I'm on a budget.
• 30:19
  [SPEAKER_02]: No, but the idea is that people that say, well, this is not in my budget anymore.
• 30:23
  [SPEAKER_02]: So what is that?
• 30:25
  [SPEAKER_02]: Is it a haircut?
• 30:26
  [SPEAKER_02]: Is it, you know, think of all the things, because I can tell you the women,
• 30:30
  [SPEAKER_02]: On the clock, they're still going to get their bow to us.
• 30:32
  [SPEAKER_02]: They're still going to get the things that they want, and they feel they need, right?
• 30:36
  [SPEAKER_02]: But so there's the need in the want.
• 30:38
  [SPEAKER_02]: So do I need it or do I want it, right?
• 30:41
  [SPEAKER_02]: So that's where the people on fixed income.
• 30:43
  [SPEAKER_02]: Meredith, what do you have to do?
• 30:44
  [SPEAKER_04]: First of all, I would like to say, I went to trade school for cosmology, and one thing we learned is women will always pay for their beauty.
• 30:51
  [SPEAKER_04]: Like he said, they always get their hair down.
• 30:53
  [SPEAKER_04]: They all, we get their nails done.
• 30:54
  [SPEAKER_04]: Like AI is never taking that job.
• 30:57
  [SPEAKER_06]: very good.
• 30:58
  [SPEAKER_06]: And then did inflation hit your lifestyle at all?
• 31:02
  [SPEAKER_04]: Um, I get tipped more because my checks are higher.
• 31:06
  [SPEAKER_04]: That works for me, but I also don't eat at the restaurants I work at.
• 31:10
  [SPEAKER_06]: So yeah, and you can probably get you free food, but you're like, I ain't eating this stuff.
• 31:14
  [SPEAKER_04]: No, I always take the free food.
• 31:15
  [SPEAKER_04]: Just like I don't have to go grocery shopping because I work in restaurants, you know?
• 31:19
  [SPEAKER_04]: Yeah.
• 31:19
  [SPEAKER_06]: Good enough, good enough.
• 31:21
  [SPEAKER_06]: Yeah.
• 31:21
  [SPEAKER_02]: So there's certain things like certain trades got affected, some didn't, right?
• 31:26
  [SPEAKER_02]: So it all depends where you are in the spectrum of service.
• 31:29
  [SPEAKER_06]: Now, do you think that AI is going to be used as a tool in restaurant or do you think it's going to be an opportunity in the business or do you think it's going to be more of a threat?
• 31:41
  [SPEAKER_02]: It depends on how you see it, right?
• 31:43
  [SPEAKER_02]: Because everything that changes is always like a threat.
• 31:47
  [SPEAKER_02]: Because am I going to lose my job is going to replace somebody, right?
• 31:50
  [SPEAKER_02]: But you got a welcome changes.
• 31:52
  [SPEAKER_02]: and how do you embrace it by seeing how it can help your business.
• 31:56
  [SPEAKER_02]: So at the end of the day, I don't have the exact answer because a lot of people are threatened, especially the hourly employees, right?
• 32:02
  [SPEAKER_02]: But they got to remember that there is still the need for the human interaction.
• 32:07
  [SPEAKER_02]: That's what this call hospitality.
• 32:09
  [SPEAKER_02]: AI can do that for you.
• 32:12
  [SPEAKER_02]: You can teach it to say hello to your customers.
• 32:15
  [SPEAKER_02]: But there's a difference being saying hello and that smile on a really, you know, like welcoming somebody back.
• 32:21
  [SPEAKER_02]: So, I'm pretty sure none of us humans are going to become friends with an AI person, but we're always going to be friends with our favorite hair salon or favorite bartender, our favorite waiter, our favorite host, because that's smiley, that face, that interaction, the human in connection.
• 32:39
  [SPEAKER_02]: is what we want when we go out.
• 32:41
  [SPEAKER_02]: So we go out of places, jokingly, where everybody knows our name, right?
• 32:45
  [SPEAKER_02]: It's true.
• 32:46
  [SPEAKER_02]: We want to feel welcome.
• 32:48
  [SPEAKER_02]: We want to basically go to a friend's house.
• 32:51
  [SPEAKER_02]: So you end up frequenting restaurants, businesses that people know you, and they know what you like, they know what you don't like.
• 32:58
  [SPEAKER_02]: But more important, they treat you like a friend.
• 33:02
  [SPEAKER_06]: I have two things to mention on that, like, Gen Z or Gen Alpha, these new generations who are not so assimilated to us vibe, right?
• 33:12
  [SPEAKER_06]: Like, we, me and you want to go to our friends, I guess.
• 33:15
  [SPEAKER_06]: Yes.
• 33:15
  [SPEAKER_06]: Me and you want to go feel like we're a welcome home.
• 33:18
  [SPEAKER_06]: But Jen Alfa just wants to go to a place and play video games with their friends on Roblox, virtually.
• 33:23
  [SPEAKER_06]: So they have a virtual or a parasocial relationship with Mr.
• 33:27
  [SPEAKER_06]: Beast.
• 33:27
  [SPEAKER_06]: They don't know Mr.
• 33:28
  [SPEAKER_06]: Beast, but they're like, they love to content, right?
• 33:30
  [SPEAKER_06]: So like the parasocial element and the virtual realities of these kids live in.
• 33:37
  [SPEAKER_06]: you say that and it's true but is it true for the next generation and how are you like how do we combat that in the restaurant world it's like they just they're going to order while we're through Uber eats there's no pair of social relations there's no relationship there they don't know you they don't need a smile from you they just
• 33:54
  [SPEAKER_02]: and can I agree with you they're so they they hate talking to people yeah they hate interacting with humans they're much more comfortable yelling and friendly whatever interacting with their phone or computer whatever that may be right you ask and you're 100% right but at the end of the day right they're gonna end up having to go to work
• 34:17
  [SPEAKER_02]: in a real scenario.
• 34:18
  [SPEAKER_02]: So once they kind of get out of their years of just, you know, hiding behind the curtain, right?
• 34:24
  [SPEAKER_02]: They're going to realize that they're going to work for humans.
• 34:27
  [SPEAKER_02]: As far as I know, your boss is still going to be a human being.
• 34:30
  [SPEAKER_06]: For instance, they get a job in like a virtual metaverse.
• 34:34
  [SPEAKER_02]: Yeah, but yeah.
• 34:35
  [SPEAKER_02]: So in that case, right, they're going to go, why we need you?
• 34:39
  [SPEAKER_02]: right because we're in the meta versus everything's going to be machines so at a certain point you're going to have to learn those soft skill sets and that's the one thing this generation doesn't have they don't know how to deal with conflict.
• 34:53
  [SPEAKER_02]: Because as soon as somebody yells at them, they're like, oh my god, I gotta get out of here, you know, because they don't know what to do.
• 34:59
  [SPEAKER_02]: Because computers, phones, they don't talk back to you.
• 35:02
  [SPEAKER_02]: They don't yell at you, right humans do.
• 35:05
  [SPEAKER_02]: So as soon as they figured out that the majority of people that controlled this world still is older than them,
• 35:12
  [SPEAKER_02]: they better learn those soft skills, they interaction with humans.
• 35:15
  [SPEAKER_02]: And that's when they're going to be like, oh my god, I should have been doing that a long time ago.
• 35:19
  [SPEAKER_02]: Instead of hiding behind my phone.
• 35:22
  [SPEAKER_06]: I have a question as a father with, we got a kid, the same age older kids and you, you still have young ones left me.
• 35:29
  [SPEAKER_06]: How are you teaching those soft skills to your kids?
• 35:31
  [SPEAKER_06]: Who are actively on roadblocks talking to their friends?
• 35:34
  [SPEAKER_06]: Yeah, yelling to someone who's never going to yell back.
• 35:37
  [SPEAKER_02]: It's, like I said, it's very hard because they don't understand, you know, because they're like, well, why do I have to listen to this person?
• 35:45
  [SPEAKER_02]: Why do I?
• 35:45
  [SPEAKER_02]: Because in our days, it was expected that your coach would literally undress you, chew you up and down, you do that today with 10-year-old, oh my God, that coach is never going to be in prison.
• 35:59
  [SPEAKER_02]: Exactly!
• 36:00
  [SPEAKER_02]: You can, you know, whatever you're, you know, whatever doing to your our kid, but my generation, that's how we talked to the kids.
• 36:07
  [SPEAKER_02]: Yeah, tough enough.
• 36:08
  [SPEAKER_06]: I got a football coach for my sixth year.
• 36:10
  [SPEAKER_06]: I found him by the grace of God and like, and he just, yeah, he treats, it's like old school football because it's like, makes them run lines.
• 36:16
  [SPEAKER_06]: Yeah, he got them.
• 36:18
  [SPEAKER_06]: They run ladders.
• 36:19
  [SPEAKER_06]: They, you know, he yells at that on like,
• 36:21
  [SPEAKER_06]: I think we're just like a saint exactly.
• 36:23
  [SPEAKER_06]: This is what the kids need.
• 36:25
  [SPEAKER_06]: First coach I ever had him when I found him, like, you know, literally it was politics to keep my kid on the team, like, oh, you know, he had the vision of my company, like he's not gonna come my kid.
• 36:35
  [SPEAKER_06]: Hey, exactly.
• 36:36
  [SPEAKER_06]: Like I got to keep my kid under that rule, right?
• 36:40
  [SPEAKER_06]: Cause it's, even the coaches are soft now.
• 36:42
  [SPEAKER_02]: Yeah, they're super soft because again, there's always one parent there that maybe didn't play sports and didn't realize that that's what happens in the practice field.
• 36:51
  [SPEAKER_02]: it's tough enough and I literally across the board.
• 36:55
  [SPEAKER_02]: You even touch a kid and I'm like, that's grounds to get fired.
• 36:58
  [SPEAKER_02]: I'm like, you gotta be kidding me.
• 37:00
  [SPEAKER_02]: We used to get, you know, literally picked up by your neck and go, you understand what we're trying to win here, right?
• 37:06
  [SPEAKER_06]: Yeah.
• 37:06
  [SPEAKER_02]: And we're like, okay coach, we got it.
• 37:09
  [SPEAKER_02]: Now it's a pansy generation.
• 37:10
  [SPEAKER_02]: Yes, yes.
• 37:11
  [SPEAKER_02]: So they need a little tough enough, you know, a little reality, right, because nobody's there trying to hurt you.
• 37:17
  [SPEAKER_02]: There's just time to make sure you understand that we're here to win a game, not just to have fun, you know?
• 37:25
  [SPEAKER_06]: I do suffer with this a lot and you know I even have this conversation with my kids even today I was like you know how many push-ups is your coach making it in the multi-assure and this is my six and four-year-old Which I'm you know, that's why I have I have multi today after the community basketball camp like you're gonna go there And they don't play around like you're gonna mess around.
• 37:43
  [SPEAKER_06]: They're gonna make you do push-ups You know you can keep doing push-ups and kick the other class like
• 37:47
  [SPEAKER_06]: that sort of strict culture in sports is not existent.
• 37:52
  [SPEAKER_06]: So when I find something that exists like that, which I'm going to recommend to you is for a buyer house, both their houses, giga-kick, moj-tip, the 10-year-old, you know, they're they're they're serious, you know, they're like you mess around, you're gonna kick, you mess around, you're gonna do push ups, like, yeah, it's right, we don't care, you know, I don't know.
• 38:08
  [SPEAKER_06]: I'll kick in the stomach like, yeah, they'll do it, they'll do it, feed them up, feed them up, they'll do it, it's okay to get hit.
• 38:15
  [SPEAKER_02]: But again, it's like the coaching, the softness, and again, the whole giving everybody a ribbon for just showing up on my comment, you're not teaching them reality, you know.
• 38:26
  [SPEAKER_02]: Yeah, participation trophies are the biggest joke ever.
• 38:29
  [SPEAKER_02]: Yeah, absolutely.
• 38:31
  [SPEAKER_02]: We're still the only country that I think that doesn't, and I'm like, come on.
• 38:34
  [SPEAKER_02]: And I think the old, like, if you play soccer in other countries, not in America, most of it is done in the streets, right?
• 38:43
  [SPEAKER_02]: And the dirt, whatever, because it's just a ball in a net.
• 38:46
  [SPEAKER_02]: There's really, and marking that here's the out of bounds, whatever, there's not like beautiful grass feels like we have here.
• 38:53
  [SPEAKER_02]: In most countries, there is no such a thing, because nobody can afford it.
• 38:58
  [SPEAKER_02]: So you basically learn and it's survival, the playground rules.
• 39:02
  [SPEAKER_02]: It's the survival gets to stay on, right?
• 39:04
  [SPEAKER_02]: So we need a little bit more of that instead of like, hey, everybody can play.
• 39:08
  [SPEAKER_02]: Nah, maybe you should be doing something else if you can't play, right?
• 39:12
  [SPEAKER_02]: So I'm all for, yes, we won't participate,
• 39:16
  [SPEAKER_02]: you can't have participation in winning.
• 39:18
  [SPEAKER_02]: They don't exactly live next with each other.
• 39:21
  [SPEAKER_02]: Yeah.
• 39:21
  [SPEAKER_02]: Winning is winning and the best players have to play, right?
• 39:25
  [SPEAKER_02]: But at certain times, maybe this isn't the sport for you, right?
• 39:28
  [SPEAKER_02]: But you've got to figure that out.
• 39:30
  [SPEAKER_02]: I mean, I can't get out there.
• 39:31
  [SPEAKER_02]: So I don't want to yell at the coaches.
• 39:33
  [SPEAKER_02]: I don't want to yell at the kids, you know, but at the same time, I'm like, God, you mean, something's got to give.
• 39:39
  [SPEAKER_06]: something's definitely got to give.
• 39:40
  [SPEAKER_06]: And I think, you know, we are solely learning and being able to implement these like me as a father like trying to bring old school back to new school.
• 39:49
  [SPEAKER_06]: Yeah.
• 39:50
  [SPEAKER_06]: Now, let me ask you.
• 39:52
  [SPEAKER_06]: This is, you know, if Wahoo's were to launch today.
• 39:55
  [SPEAKER_02]: Oh my God.
• 39:56
  [SPEAKER_06]: Okay.
• 39:57
  [SPEAKER_06]: And you had zero locations.
• 39:58
  [SPEAKER_06]: Yeah.
• 40:00
  [SPEAKER_06]: Do you think social media alone?
• 40:02
  [SPEAKER_06]: could build your brand.
• 40:04
  [SPEAKER_02]: I believe it, depending on who I'm targeting, right?
• 40:07
  [SPEAKER_02]: But social media is the most cost-effective word amount out there because it doesn't cost you much, right?
• 40:14
  [SPEAKER_02]: So if you can get the right people on social media to talk about you,
• 40:18
  [SPEAKER_02]: And it doesn't cost money, right?
• 40:20
  [SPEAKER_02]: So it amplifies.
• 40:21
  [SPEAKER_02]: So instead of having one person tell three people, to tell three people, or whatever, one person could tell a thousand.
• 40:28
  [SPEAKER_02]: So it's a much faster way to amplify, but it's also much faster to die.
• 40:34
  [SPEAKER_06]: So we have that donut shop on the beach and new port that went viral on the one right on the boardwalk.
• 40:40
  [SPEAKER_06]: And it's got a line.
• 40:41
  [SPEAKER_06]: Every day every day wrapped around the building and it's literally just general donuts, but it doesn't matter But it doesn't matter.
• 40:48
  [SPEAKER_06]: It went viral on TikTok Yeah, and went viral and everybody from every every college student from everywhere Yeah drives like 50 miles to get this ham and cheese donut that's thrown in the microwave Yeah, yeah, it's not even like toasted.
• 40:59
  [SPEAKER_06]: It's like doesn't totally gross.
• 41:01
  [SPEAKER_06]: Yeah, but people love it Yeah, they saw it and they're like okay.
• 41:04
  [SPEAKER_06]: Oh, they're gonna try it
• 41:05
  [SPEAKER_06]: We got to get Wahoos to go viral like that.
• 41:07
  [SPEAKER_06]: So it's like viral viral reality.
• 41:09
  [SPEAKER_06]: Yes, yes, yes.
• 41:10
  [SPEAKER_06]: Businesses pop.
• 41:12
  [SPEAKER_02]: Yeah.
• 41:12
  [SPEAKER_02]: And we are basically in the middle of all that right now.
• 41:15
  [SPEAKER_02]: We got some great guys, you know, my buddy Josh, for now.
• 41:18
  [SPEAKER_02]: Yeah, we're going to team up with and create some great content because the magazine days are done, TV and radio is mostly for the old generation as well, traditional we call it.
• 41:31
  [SPEAKER_02]: So social is the only way to capture the younger generation.
• 41:34
  [SPEAKER_06]: And I feel like if you were to bring back the old gorilla marketing.
• 41:39
  [SPEAKER_06]: Yes.
• 41:39
  [SPEAKER_06]: So you did that put Wahoo's on the map, the stickers and all that, there's still a place for that.
• 41:45
  [SPEAKER_06]: Outside of getting fined by the city, you know, yeah, absolutely, yeah.
• 41:48
  [SPEAKER_06]: Yeah, there's still, there's still, you know, that branding was legit and it worked.
• 41:54
  [SPEAKER_02]: And it most recently, uh, last summer, a buddy of mine was going on the Good Morning America Show in New York City.
• 42:01
  [SPEAKER_02]: and he basically said, you got to give me a sticker and I'm like, why?
• 42:04
  [SPEAKER_02]: I got a sticker.
• 42:05
  [SPEAKER_02]: And the next year I know he sends me the video, he was the DJ for sublime, and there he is on Good Morning National TV, and there's the Wahoo sticker on the board.
• 42:15
  [SPEAKER_02]: And I'm like, holy moly, that's what he went to the sticker for.
• 42:17
  [SPEAKER_02]: So now it resides on his DJ board, and it's seen all over the world.
• 42:23
  [SPEAKER_02]: He always sends me pictures.
• 42:24
  [SPEAKER_02]: He just played petcopark in front of 50,000 people, and there's a little sticker right there on the board.
• 42:29
  [SPEAKER_06]: Yeah.
• 42:30
  [SPEAKER_02]: I mean, that's an iconic stick.
• 42:31
  [SPEAKER_02]: Yeah.
• 42:32
  [SPEAKER_02]: So everything helps.
• 42:33
  [SPEAKER_02]: Again, no writer wrong.
• 42:35
  [SPEAKER_02]: And as long as people see the image and they basically say, I like sublime.
• 42:39
  [SPEAKER_02]: Therefore, maybe I'll like, well, sorry.
• 42:41
  [SPEAKER_02]: So it's always the affiliation.
• 42:43
  [SPEAKER_06]: Yeah.
• 42:44
  [SPEAKER_06]: Yeah.
• 42:44
  [SPEAKER_06]: And you know for me and the way I track our marketing is I don't look at it like conversions like nobody everybody else I just look at eyeballs.
• 42:52
  [SPEAKER_06]: How many eyeballs in my generating a day?
• 42:53
  [SPEAKER_06]: Yeah, I like to average about one to one and a half million views a day You know that's like how many of them but Loans I don't know I mean how many of them got loans?
• 43:02
  [SPEAKER_06]: I don't know how many of them join the company.
• 43:04
  [SPEAKER_06]: I don't know But I know that I'm generating and I'm hitting my brahmeter
• 43:06
  [SPEAKER_02]: Yes, and you we know that there's a certain conversion rate off of that right yeah, so as long as you're getting that 1.2 every day You're gonna get X on the backside.
• 43:16
  [SPEAKER_02]: It is what it is.
• 43:17
  [SPEAKER_06]: Yeah, so I'm not like chasing the conversions because that's that never I don't even know how to gauge it Yeah, but you know as long as you know I'm hitting those numbers.
• 43:27
  [SPEAKER_06]: I'm going to bring them up.
• 43:28
  [SPEAKER_06]: Yeah every single month now
• 43:32
  [SPEAKER_06]: You've made a lot of mistakes.
• 43:33
  [SPEAKER_06]: I think we kind of covered one of your biggest mistakes.
• 43:36
  [SPEAKER_06]: I don't know if you've had a bigger mistake.
• 43:38
  [SPEAKER_06]: What's the biggest mistake you've had since you've launched?
• 43:43
  [SPEAKER_02]: You know, I would say, you know, there's a couple of things that kind of like the ones that kind of upset you a little bit is, you know, being trustworthy, you know, of the people that say who they are, you know, in providing the service they're going to do for you, right?
• 43:57
  [SPEAKER_02]: So you take it a face out.
• 43:58
  [SPEAKER_02]: So what you learn from that is referrals.
• 44:01
  [SPEAKER_02]: So any more these days, and I tell everybody out there, talking to mechanic, the plumber, electrician, whatever it is that they're going to do for you, an ad agency, talk to the people they're doing business with.
• 44:13
  [SPEAKER_02]: find out how they're like, what kind of results you're getting really going to get?
• 44:16
  [SPEAKER_02]: Because everybody's going to go, of course, I get XR, you know, ROI on every transaction and you're going to go, wow, that seems to be awfully high for that kind of service, right?
• 44:26
  [SPEAKER_02]: So then they don't get their references and talk to them behind the scenes.
• 44:30
  [SPEAKER_02]: Go, hey, what does this guy like?
• 44:32
  [SPEAKER_02]: Is this a guy?
• 44:33
  [SPEAKER_02]: that lives by his word basis.
• 44:35
  [SPEAKER_02]: Hey, I'm going to do it for $10,000.
• 44:37
  [SPEAKER_02]: I'm going to do it for $2.
• 44:38
  [SPEAKER_02]: What is the metric here?
• 44:40
  [SPEAKER_02]: And does he deliver?
• 44:41
  [SPEAKER_02]: Does he under?
• 44:42
  [SPEAKER_02]: Does he over?
• 44:43
  [SPEAKER_02]: And I'd like to work with you guys at over deliver, right?
• 44:45
  [SPEAKER_02]: Because then at the end of the day, they always want to make sure you're happy.
• 44:48
  [SPEAKER_02]: And a guy that wants to make sure you're happy, you're only going to be happy.
• 44:52
  [SPEAKER_02]: They over deliver.
• 44:53
  [SPEAKER_02]: So if you're constantly over the living, because on my side, I always want to over deliver as well.
• 44:57
  [SPEAKER_02]: Because I want to get that referral
• 45:00
  [SPEAKER_02]: So those are the guys that I look for, but yeah, you learn the hard way, there's some guys that will tell you that they're the best of the best and you find out they're the worst of the worst, right?
• 45:09
  [SPEAKER_02]: So it's a hard lesson to learn, but through the referrals you're going to find out who they really are.
• 45:15
  [SPEAKER_06]: You do over-deliver.
• 45:16
  [SPEAKER_06]: One thing I notice about you like you get in the trenches.
• 45:18
  [SPEAKER_06]: You do the work.
• 45:19
  [SPEAKER_06]: Like you will be the head chef.
• 45:21
  [SPEAKER_06]: Yes.
• 45:21
  [SPEAKER_06]: Like you don't care.
• 45:22
  [SPEAKER_06]: Like you know there is no job at Wahoo's that you're not you're too good for.
• 45:26
  [SPEAKER_02]: Yep.
• 45:27
  [SPEAKER_06]: You get in the weeds.
• 45:28
  [SPEAKER_02]: I get in the weeds.
• 45:29
  [SPEAKER_06]: Every good CEO gets right in the weeds and does the janitors job does the cook shop and actually you actually still do the cook shop.
• 45:35
  [SPEAKER_06]: You still that still brings you joy.
• 45:37
  [SPEAKER_02]: Well, when we came to your event, they're cooking because I want to make sure everything is perfect.
• 45:42
  [SPEAKER_06]: And I'm like, dude, wing of Wahoo's is making the tuna.
• 45:48
  [SPEAKER_06]: Yeah.
• 45:48
  [SPEAKER_06]: Like, we try to go get the tuna as your signature tuna from what's pretty good.
• 45:52
  [SPEAKER_06]: Yeah.
• 45:52
  [SPEAKER_06]: Straight up from Hawaii.
• 45:53
  [SPEAKER_06]: Yeah.
• 45:54
  [SPEAKER_02]: Like, this is the best tuna I've ever had.
• 45:55
  [SPEAKER_02]: Yeah.
• 45:56
  [SPEAKER_02]: We're going to have some poke.
• 45:57
  [SPEAKER_02]: We're going to make some poke.
• 45:58
  [SPEAKER_02]: Yeah.
• 45:58
  [SPEAKER_02]: And we got to do that again.
• 46:00
  [SPEAKER_06]: Yeah.
• 46:00
  [SPEAKER_06]: We got it.
• 46:00
  [SPEAKER_06]: We're bringing it back.
• 46:02
  [SPEAKER_06]: We got to do another event.
• 46:03
  [SPEAKER_06]: Yeah.
• 46:04
  [SPEAKER_06]: And you know, you're always such a good spirit.
• 46:06
  [SPEAKER_06]: It's not just the food.
• 46:08
  [SPEAKER_06]: It's the vibe with the food.
• 46:09
  [SPEAKER_06]: I think a lot of the success of Wahoo's is because of you and the vibe that you brought with the food, because food is a shared experience.
• 46:17
  [SPEAKER_06]: Yeah.
• 46:18
  [SPEAKER_02]: And you want to be around happy people.
• 46:20
  [SPEAKER_02]: You don't want to be there with a grumpy guy and because oh my God, it's Friday night.
• 46:23
  [SPEAKER_02]: I'm stuck here behind the grill.
• 46:25
  [SPEAKER_02]: It's Friday night.
• 46:25
  [SPEAKER_02]: I'm happy to be behind the grill.
• 46:27
  [SPEAKER_02]: See, that's a difference.
• 46:28
  [SPEAKER_02]: Yeah.
• 46:29
  [SPEAKER_06]: What is it that makes you just such a joyful guy?
• 46:32
  [SPEAKER_06]: What do you think it is that inspires you to be so happy and want to be behind the grill cooking for people and where is that joy coming from?
• 46:41
  [SPEAKER_02]: Well, just again, the satisfaction of delivering a great experience, and the fact is you never know who they're related to, right?
• 46:50
  [SPEAKER_02]: And recently, you know, there was a young kid that approached me and wanted to, you know, say, I think my dad knows you that or that, whatever it was.
• 46:57
  [SPEAKER_02]: And I'm like, hey, let's go grab lunch and talk.
• 46:59
  [SPEAKER_02]: And in the conversation, we find out that he's connected to a bunch of celebrities that I thought would be a great, again, together we can do some really fun stuff.
• 47:10
  [SPEAKER_02]: And again, without dropping any major names, but we're talking major celebrity guys.
• 47:15
  [SPEAKER_02]: And in my hand, I'm like, have I never taken the chance to go spend time with this kid?
• 47:20
  [SPEAKER_02]: I would have never known who else he works with.
• 47:23
  [SPEAKER_02]: And that's where a lot of people don't understand.
• 47:25
  [SPEAKER_02]: Like the idea that you're ever gonna go to a bar because you're gonna meet somebody.
• 47:32
  [SPEAKER_02]: They also have you meeting that person's about zero and none.
• 47:35
  [SPEAKER_02]: But the fact that you're going to go there to have a good time and make sure your friends are having a good time, when you're in that energy, that energy attracts people to you.
• 47:44
  [SPEAKER_02]: And then all of a sudden, guys, girls would be looking at those, wow, that guy is really cool.
• 47:48
  [SPEAKER_02]: He's having a great time.
• 47:49
  [SPEAKER_02]: I need to know who that guy is, and all of a sudden, you meet people because you just put out a good vibe and it naturally comes back to you.
• 47:57
  [SPEAKER_02]: But when you're putting that negative vibe out there, nobody was, oh, that guy is like, I'm not going to go near that guy.
• 48:03
  [SPEAKER_06]: Nobody wants to be a real negative man.
• 48:05
  [SPEAKER_02]: No, no, no.
• 48:06
  [SPEAKER_02]: And so the people that you end up meeting and attracting everybody rises together.
• 48:11
  [SPEAKER_02]: So the possibility of doing more fun stuff just keeps happening because you are a fun person.
• 48:19
  [SPEAKER_06]: Now.
• 48:21
  [SPEAKER_06]: do you have a mistake that you could recall that just cost you a fortune?
• 48:27
  [SPEAKER_02]: There's been a few.
• 48:29
  [SPEAKER_02]: But I would say, you know, if I had to put on one thing, right?
• 48:34
  [SPEAKER_02]: Promoters in general because they actually don't have anything tangible.
• 48:39
  [SPEAKER_02]: They're just a promoter, right?
• 48:41
  [SPEAKER_02]: So you tend to learn early on that you if you were promised whatever product, whatever service you were promised.
• 48:49
  [SPEAKER_02]: on a promoter and try to get it on the front end of the transaction because once the event is over, the ability to collect on any of those services are about zero and none because all the leverage has gone because you already delivered your part of it and it's too late for them to do anything about theirs.
• 49:07
  [SPEAKER_02]: and they don't hold their word on.
• 49:09
  [SPEAKER_02]: And they're like, I'm sorry, things happen.
• 49:12
  [SPEAKER_02]: We did that make it up my hand.
• 49:14
  [SPEAKER_02]: I'm whatever happened, you're screwed.
• 49:15
  [SPEAKER_02]: And you're screwed.
• 49:16
  [SPEAKER_02]: And you're like, oh my God, and you promise your family, your friends, to be able to do something.
• 49:21
  [SPEAKER_02]: And now you're stuck.
• 49:23
  [SPEAKER_02]: Right.
• 49:24
  [SPEAKER_02]: So things like that.
• 49:25
  [SPEAKER_02]: So you, again, learn early on and there's been a few instances with promoter when we did college trips and it goes, okay, you know, we're going to get 10 tickets.
• 49:33
  [SPEAKER_02]: Everybody's going to go to, you know, on this trip and when the time came to the event, I'm sorry.
• 49:38
  [SPEAKER_02]: We only have two tickets and you're like, we're X for the eight people going to go.
• 49:42
  [SPEAKER_02]: Well, I'm sorry, that's all they have to say.
• 49:44
  [SPEAKER_02]: And I'm like, well, sorry, this is not going to get these A people to wherever they want to go, right?
• 49:49
  [SPEAKER_02]: And it's too late because it's happening.
• 49:51
  [SPEAKER_02]: So my job is I should have gotten those 10 tickets that they signed a contract to make sure my whole team is going to go, right?
• 49:58
  [SPEAKER_02]: So you learned that and go, OK?
• 50:00
  [SPEAKER_02]: You learned these lessons, right?
• 50:02
  [SPEAKER_02]: You get what you want on the front end.
• 50:04
  [SPEAKER_02]: And I would say that's maybe 10% to people.
• 50:08
  [SPEAKER_02]: But you just hopefully never happens to you in a way where it's meaningful that you promise your wife, your neighbor, your employee that they're going to get to do something if they did their part.
• 50:19
  [SPEAKER_02]: And now they're sitting there going, what happened?
• 50:21
  [SPEAKER_02]: And they're like, I'm sorry.
• 50:23
  [SPEAKER_02]: That's all they have to say.
• 50:24
  [SPEAKER_02]: And what is that going to do for us right now?
• 50:27
  [SPEAKER_02]: Nothing.
• 50:28
  [SPEAKER_02]: So you learn and then you go, make a mental note next time I talk to you.
• 50:34
  [SPEAKER_06]: Merit, you're in the restaurant business anytime anything sketch like that happened to you.
• 50:42
  [SPEAKER_06]: You know, in the restaurant business, you know, if you ever left you hanging, hang to dry, I call it, right?
• 50:49
  [SPEAKER_02]: It said, well, yeah, come over and get this, right?
• 50:52
  [SPEAKER_02]: And you come over and goes, oh yeah, by the way, there would be a hundred bucks, and I'm like, I wouldn't ever came over here if you're gonna charge me a hundred bucks, and if you would have told me, right, to come by and get a new,
• 51:02
  [SPEAKER_02]: Sun 10 or oh, we're gonna do the tattoo for you because we're gonna do a matching one on the other side And then you get on the team because well, that's gonna be $5,000.
• 51:09
  [SPEAKER_02]: Is it like uh, uh, right?
• 51:12
  [SPEAKER_04]: Yeah, um, one time not in a restaurant or anything but one time a guy was like, oh, let me come over and cook you dinner And then after you text me like so that steak was $37 just so you know I thought you're making this for me exactly
• 51:28
  [SPEAKER_06]: Yeah, where do you think I don't go on that?
• 51:31
  [SPEAKER_06]: Don't go right there.
• 51:32
  [SPEAKER_02]: Because there's a big difference between come over and get something and come over and buy something.
• 51:38
  [SPEAKER_02]: They're two big, different.
• 51:40
  [SPEAKER_02]: So in my world, I know that they're friends, right?
• 51:42
  [SPEAKER_02]: And you know who the guys are.
• 51:44
  [SPEAKER_02]: They're living, come over here.
• 51:45
  [SPEAKER_02]: You need a pair of sunglasses.
• 51:47
  [SPEAKER_02]: Come over here and come.
• 51:47
  [SPEAKER_02]: And then next year you know, go, well, that'll be 300 bucks.
• 51:49
  [SPEAKER_02]: I'm like, I didn't need the sunglasses for 300, right?
• 51:52
  [SPEAKER_04]: Yeah, you're like, I thought this was free.
• 51:54
  [SPEAKER_04]: But okay.
• 51:55
  [SPEAKER_02]: Yeah, because we're going to trade services.
• 51:57
  [SPEAKER_02]: I was going to make you cocktails and you're going to make me dinner, right?
• 52:00
  [SPEAKER_02]: So there's that quit for a crawl, right?
• 52:01
  [SPEAKER_02]: That's okay.
• 52:02
  [SPEAKER_02]: But you know what you're going to give.
• 52:04
  [SPEAKER_02]: You know what you're going to get.
• 52:05
  [SPEAKER_02]: The communication sometimes comes across as like, oh, yeah, you're such a great girl.
• 52:11
  [SPEAKER_02]: And I want to do this for you.
• 52:13
  [SPEAKER_02]: And by the way, here's the bill for it, right?
• 52:14
  [SPEAKER_04]: Well, this time he was parking in my apartment buildings parking lot.
• 52:18
  [SPEAKER_04]: It's like a couple days.
• 52:19
  [SPEAKER_04]: He just need his car there to go to San Diego.
• 52:21
  [SPEAKER_04]: He's like, oh, making dinner.
• 52:22
  [SPEAKER_04]: So it was like, sure, exchange for it, exchange, and then try to get me to pay.
• 52:26
  [SPEAKER_04]: I didn't pay, though.
• 52:28
  [SPEAKER_04]: So you just kept your car here.
• 52:29
  [SPEAKER_02]: I know.
• 52:31
  [SPEAKER_02]: Exactly.
• 52:32
  [SPEAKER_06]: Yeah.
• 52:32
  [SPEAKER_06]: That's those pansy guys we keep talking about, you know, that raising a generation were just like, nobody, they're talking to their phone.
• 52:39
  [SPEAKER_02]: I know.
• 52:40
  [SPEAKER_02]: But the idea is that there are people out there, and to me, I'm perfectly where all big people, right?
• 52:47
  [SPEAKER_02]: It's a hundred bucks and a hundred bucks, but let me know that on the front and so I can make that decision, right?
• 52:53
  [SPEAKER_02]: Or not, I say, hey, do I really need that?
• 52:55
  [SPEAKER_02]: Okay, we ain't know what?
• 52:56
  [SPEAKER_02]: A hundred bucks are a great deal because I've been looking at it.
• 52:59
  [SPEAKER_02]: Everybody else was going to be two to three hundred.
• 53:01
  [SPEAKER_02]: So 100 bucks a great deal, right?
• 53:03
  [SPEAKER_02]: And I always joke about there is no free lunches, right?
• 53:06
  [SPEAKER_02]: So I always say, hey, what else can I do for you, right?
• 53:09
  [SPEAKER_02]: And so that way, I don't feel like I'm taking advantage of anybody or any more than I want to be taking advantage of, right?
• 53:14
  [SPEAKER_02]: So there's always, okay, what's to give and to get, right?
• 53:17
  [SPEAKER_02]: So everybody's on the same page, everything's above the board, and are we trading?
• 53:21
  [SPEAKER_02]: Are we bartering?
• 53:23
  [SPEAKER_02]: Are we referring?
• 53:24
  [SPEAKER_02]: What are we doing here?
• 53:24
  [SPEAKER_02]: What is the given to get?
• 53:26
  [SPEAKER_02]: And it's perfectly okay, we're all adults.
• 53:29
  [SPEAKER_02]: And we understand there's no free lunches, right?
• 53:31
  [SPEAKER_02]: But the idea that somebody's going to, oh yeah, let me hook you up.
• 53:34
  [SPEAKER_02]: Oh, by the way, here's $100 or is it $37.50 right?
• 53:39
  [SPEAKER_06]: I'm just waiting for the guys to tell you I'm not letting you hook you up.
• 53:42
  [SPEAKER_06]: Now, we, I want to ask you, what do you think the biggest opportunity is that people are missing right now?
• 53:49
  [SPEAKER_02]: The biggest opportunity right now is the human thing to networking because you can have the best idea to best intention, but going out of yourself because you don't think you need anybody and you don't think you want to share, right?
• 54:07
  [SPEAKER_02]: It's crazy because guess what?
• 54:09
  [SPEAKER_02]: 100% of nothing is nothing.
• 54:11
  [SPEAKER_02]: 10% of a million bucks is a nice chunk of change.
• 54:14
  [SPEAKER_02]: So the idea that you can work with other people, and yes, you still take a chance that they might steal your idea, right?
• 54:20
  [SPEAKER_02]: But the odds of creating this team helps you amplify and get to success a lot quicker, or to failure a lot quicker either way, right?
• 54:30
  [SPEAKER_02]: So the idea that you can network with people that can help you grow your business, grow your idea, execute, whatever that means, right?
• 54:39
  [SPEAKER_02]: I think it's still a big opportunity to not a lot of people understand.
• 54:43
  [SPEAKER_06]: I could be first, I'm a first-hand witness to how important that is to you because when I go to a mastermind's event, you're there.
• 54:52
  [SPEAKER_06]: You're still going to every masterminds.
• 54:54
  [SPEAKER_06]: You're still like collaborating with people.
• 54:56
  [SPEAKER_06]: You firmly believe in the power of human connections and you live it and you do it and you're an incredible genius networker, you know, you're still charming, you're still always going to network your events, you're still like making people laugh, you're still,
• 55:13
  [SPEAKER_02]: Because at the end of the day, when you get to the top of Mount Everest by yourself, and there's nobody there to see that you got to the top, it means nothing.
• 55:23
  [SPEAKER_02]: Right?
• 55:24
  [SPEAKER_02]: It's just like when you go surf by yourself and you've got the best way of your life But you turn around and nobody saw it.
• 55:31
  [SPEAKER_02]: I don't care what you tell your friends to them.
• 55:35
  [SPEAKER_02]: And that would happen Because nobody was there to share with you the experience, right?
• 55:39
  [SPEAKER_02]: So the whole idea that you can bring everybody for the ride and your day or when the team won When whatever happened you can celebrate with other people the concerts whatever that is because oh my god, that was the best show ever
• 55:52
  [SPEAKER_02]: But if nobody was there, it's like, hey, Joe, hey, he's selfish.
• 55:55
  [SPEAKER_02]: He just didn't want to bother inviting us that out of that.
• 55:58
  [SPEAKER_02]: And all of a sudden, you're there by yourself.
• 56:00
  [SPEAKER_02]: And there's no celebration.
• 56:02
  [SPEAKER_02]: And life is about celebration these moments.
• 56:05
  [SPEAKER_06]: But you can only celebrate it with people that were there.
• 56:07
  [SPEAKER_06]: That's right.
• 56:08
  [SPEAKER_06]: That's right.
• 56:09
  [SPEAKER_06]: And hopefully more people will keep that vibe alive.
• 56:12
  [SPEAKER_06]: Yeah.
• 56:12
  [SPEAKER_06]: Now, what's the best piece of advice you would give a young entrepreneur right now?
• 56:19
  [SPEAKER_02]: I tell them, you may not know what you want to do for the rest of your life, but start eliminating the ones that you don't want to do.
• 56:28
  [SPEAKER_02]: It's weak quicker.
• 56:29
  [SPEAKER_02]: I don't like this.
• 56:30
  [SPEAKER_02]: I don't like that.
• 56:31
  [SPEAKER_02]: I'll get good.
• 56:31
  [SPEAKER_02]: I'll start checking them off.
• 56:32
  [SPEAKER_02]: Until you figure out this, I really like this, now how do I make money doing this, right?
• 56:38
  [SPEAKER_02]: So get rid of all the luggage, all the access, figure it out what you don't want to do, weak quicker.
• 56:44
  [SPEAKER_02]: That you don't like.
• 56:49
  [SPEAKER_02]: and that's where you're going to find the happiness because we all talked about.
• 56:53
  [SPEAKER_02]: If you love what you do, it doesn't feel like work.
• 56:55
  [SPEAKER_06]: Yeah, and that's what keeps you so resilient, so happy all the time.
• 57:00
  [SPEAKER_06]: It's like you really love what you do.
• 57:01
  [SPEAKER_06]: You're in the weeds.
• 57:02
  [SPEAKER_06]: You're going to these masterminds events.
• 57:03
  [SPEAKER_06]: You're cooking the food.
• 57:05
  [SPEAKER_06]: I mean, the founder of Wahoo's Taco, cooking the food.
• 57:07
  [SPEAKER_06]: That sounds like a movie.
• 57:09
  [SPEAKER_06]: It is.
• 57:10
  [SPEAKER_02]: It's a great life.
• 57:11
  [SPEAKER_02]: I mean, and I get to do it with some of the most amazing people on this planet.
• 57:15
  [SPEAKER_02]: So for me, people say, hey, I would get to know these celebrities, these musicians.
• 57:20
  [SPEAKER_02]: I make it, you're out of your mind.
• 57:21
  [SPEAKER_02]: I'm way out of their league.
• 57:23
  [SPEAKER_02]: But the fact that I have a passion for my craft, they have a passion for their craft, that's what we meet in the middle.
• 57:30
  [SPEAKER_02]: Because they're like, hey, at the end of the concert, be nothing like having great food or at the beginning of the concert, right?
• 57:35
  [SPEAKER_02]: And that's where we come together.
• 57:37
  [SPEAKER_06]: It's a beautiful thing.
• 57:39
  [SPEAKER_06]: I'm gonna get you some more coffee, Link.
• 57:40
  [SPEAKER_06]: Sure.
• 57:40
  [SPEAKER_06]: Sure.
• 57:40
  [SPEAKER_06]: I'm gonna get you some more coffee, Link.
• 57:44
  [UNKNOWN]: Sure.
• 57:44
  [UNKNOWN]: Sure.
• 57:44
  [UNKNOWN]: I'm gonna get you some more coffee, Link.
• 57:47
  [UNKNOWN]: Sure.
• 57:47
  [UNKNOWN]: I'm gonna get you some more coffee, Link.
• 57:51
  [UNKNOWN]: Sure.
• 57:52
  [UNKNOWN]: I'm gonna get you some more coffee, Link.
• 57:53
  [UNKNOWN]: Sure.
• 57:53
  [UNKNOWN]: I'm gonna get you some more coffee, Link.
• 57:55
  [UNKNOWN]: Sure.
• 57:55
  [UNKNOWN]: I'm gonna get you some more coffee, Link.
• 57:57
  [SPEAKER_06]: Sure.
• 57:57
  [SPEAKER_06]: I'm gonna get you some more coffee, Link.
• 57:58
  [SPEAKER_06]: Sure.
• 57:58
  [SPEAKER_06]: I'm gonna get you some more coffee, Link.
• 58:00
  [SPEAKER_06]: Sure.
• 58:00
  [SPEAKER_06]: I'm gonna get you some more coffee, Link.
• 58:02
  [SPEAKER_06]: Sure.
• 58:02
  [SPEAKER_06]: I'm gonna get you some more coffee, Link.
• 58:03
  [SPEAKER_06]: Sure.
• 58:03
  [SPEAKER_06]: I'm gonna get you some more coffee, Link.
• 58:04
  [SPEAKER_06]: Sure.
• 58:05
  [SPEAKER_06]: Let's go.
• 58:06
  [SPEAKER_06]: That's a great billboard.
• 58:07
  [SPEAKER_06]: I like that.
• 58:08
  [SPEAKER_06]: I like that.
• 58:08
  [SPEAKER_06]: We have a special surprise.
• 58:11
  [SPEAKER_06]: We have a special guest calling in.
• 58:12
  [SPEAKER_06]: His name is Dominic Daniels.
• 58:14
  [SPEAKER_06]: He's an upcoming chef.
• 58:15
  [SPEAKER_06]: And his dream is to open a restaurant like every chef wants to.
• 58:21
  [SPEAKER_06]: And he wants to be a restaurant or just like you.
• 58:23
  [SPEAKER_06]: Okay.
• 58:23
  [SPEAKER_06]: But he wants to get some practical advice.
• 58:25
  [SPEAKER_06]: So he's going to ask you some questions and see if we can help him out.
• 58:28
  [SPEAKER_06]: All right.
• 58:29
  [SPEAKER_06]: So it's good.
• 58:29
  [SPEAKER_06]: Let's do it.
• 58:30
  [SPEAKER_06]: Hey, Dom.
• 58:30
  [SPEAKER_06]: I'm Joe Schaube.
• 58:31
  [SPEAKER_06]: I'm your host here
• 58:34
  [SPEAKER_06]: Of course, Joe, thank you.
• 58:36
  [SPEAKER_06]: All right, so go ahead.
• 58:38
  [SPEAKER_06]: You got wing lamb, the legend himself.
• 58:40
  [SPEAKER_06]: You got as a team.
• 58:42
  [SPEAKER_05]: Yes, how are we doing?
• 58:44
  [SPEAKER_05]: No, this is great because as someone that wants to open their own restaurant very soon.
• 58:52
  [SPEAKER_05]: I have some questions, so yeah.
• 58:56
  [SPEAKER_02]: Fire away, let's see, let's start at the top.
• 58:58
  [SPEAKER_02]: First, what have you started or I'll start?
• 59:01
  [SPEAKER_02]: Whatever you wanted to do.
• 59:01
  [SPEAKER_05]: Yeah, yeah.
• 59:02
  [SPEAKER_05]: So basically, I became a private chef six years ago, pretty new to this, but I always was around food in my Italian household.
• 59:15
  [SPEAKER_05]: And that was my love for it, but I pivoted careers and, you know, it's been, it hasn't been easy, but it's like it's going in the right direction finally.
• 59:26
  [SPEAKER_05]: And I think it's time to open my first, you know, brick and mortar as they as they say, so.
• 59:34
  [SPEAKER_05]: Um, yeah, I was just, I was just wondering.
• 59:37
  [SPEAKER_05]: So like, because I have so many questions.
• 59:39
  [SPEAKER_05]: Like, mine isn't going to be in restaurant.
• 59:42
  [SPEAKER_05]: I think they call it a fast casual high in Lux.
• 59:45
  [SPEAKER_05]: Okay.
• 59:47
  [SPEAKER_05]: That's like the right turn.
• 59:50
  [SPEAKER_05]: Yeah.
• 59:51
  [SPEAKER_05]: Um, but yeah, I was wondering, you know, what, what's like the heart, what was the hardest part about like opening your first restaurant that nobody warned you about?
• 1:00:01
  [SPEAKER_02]: I would say that, yeah.
• 1:00:04
  [SPEAKER_02]: having been in the restaurant my entire life before opening my own was the amount of work outside of making food, right?
• 1:00:13
  [SPEAKER_02]: So payroll insurance advertising all the other functions besides making food that you don't think about.
• 1:00:22
  [SPEAKER_02]: That consumes a huge so for every hour of you know restaurant operation
• 1:00:33
  [SPEAKER_02]: So that's one thing.
• 1:00:34
  [SPEAKER_02]: So somewhere in your group, you need to have an accountant type, an HR type, and like basically an insurance, you know, like a lawyer, kind of, you know, just make sure that you're not going to get sued, right?
• 1:00:50
  [SPEAKER_02]: So you got to have
• 1:00:52
  [SPEAKER_02]: the human business part of the business in line, which most restaurant guys never think about, and that, you know, and that can make or break you literally really quickly because if you're not managing your cash flow and following all the rules, taxes, payroll, all that other, you know, the functions, right?
• 1:01:13
  [SPEAKER_02]: It's a big thing.
• 1:01:16
  [SPEAKER_05]: Okay.
• 1:01:16
  [SPEAKER_05]: Okay.
• 1:01:18
  [SPEAKER_05]: That's true.
• 1:01:19
  [SPEAKER_05]: Yeah, you can have a whole team.
• 1:01:21
  [SPEAKER_05]: Um, so if you were to build like a fast casual restaurant brand today, if you started from scratch, what would be your first move?
• 1:01:34
  [SPEAKER_02]: The first thing that I would think about because I already know the back of the rest of the paperwork, right?
• 1:01:41
  [SPEAKER_02]: Because unlike most restaurants chefs, I actually have a finance degree from college.
• 1:01:48
  [SPEAKER_02]: So I'm a bean counter, right?
• 1:01:49
  [SPEAKER_02]: So all my decisions believe it or not as crazy as they may sound.
• 1:01:54
  [SPEAKER_02]: there's a financial upside and downside risk that I know right so it sounds crazy because people like you're doing an event I'm like yes but I'm getting paid to do an event there's a difference between just going out and handing out free tacos on the street corner and getting paid to hand out free tacos on the street corner okay so that's one so if you are able to create
• 1:02:24
  [SPEAKER_02]: Because what are you doing differently in your end of town that's different than all the other restaurants that are similar to you, right?
• 1:02:33
  [SPEAKER_02]: So I don't know if you're going to do a talent, a Mexican, a career, I don't know what kind of food you're going to do, but whatever that is, it doesn't matter to me, but all it matters is how much different are you than everybody else that's providing something similar, right?
• 1:02:49
  [SPEAKER_02]: So if you can then tell that on social media, people are going to go, oh my God, look at this.
• 1:02:55
  [SPEAKER_02]: I've never seen anything like this, right?
• 1:02:58
  [SPEAKER_02]: So that gives people a reason to try it, right?
• 1:03:01
  [SPEAKER_02]: But then you've got to be able to follow up with it because it's going to be different yes, but now after they try it, why would they come back?
• 1:03:09
  [SPEAKER_02]: Because it was so much better and different than anything out there, right?
• 1:03:13
  [SPEAKER_02]: So that's the key because it doesn't require a lot of money.
• 1:03:17
  [SPEAKER_06]: But if you've got to have some people that can influence the rest of the population to come into your restaurant, your ad strategy needs to be on point because right now in the social media world, like you've got to build your personal brand, your food has to have a brand, you have to have a personal brand.
• 1:03:35
  [SPEAKER_06]: So your marketing is the crux of everything now.
• 1:03:39
  [SPEAKER_03]: Yeah.
• 1:03:40
  [SPEAKER_06]: And earlier on our show, we were talking about how social media could really make a break.
• 1:03:44
  [SPEAKER_06]: your business and your social media playbook has to just be like, you know, where are you launching?
• 1:03:50
  [SPEAKER_06]: You have to have that ready and dialed and on point before you even launch your restaurant.
• 1:03:56
  [SPEAKER_02]: Yep.
• 1:03:57
  [SPEAKER_02]: And I would say, you know, the one thing I tell all businesses, not just restaurant people, specifically guys are like dentists, accountants.
• 1:04:07
  [SPEAKER_02]: People that study a specific skill set, a chef, right?
• 1:04:11
  [SPEAKER_02]: Nobody fails because they're bad at what they do.
• 1:04:15
  [SPEAKER_02]: It's like, no, no restaurant closed because they have bad food.
• 1:04:18
  [SPEAKER_02]: And relative terms, all restaurants have really good food.
• 1:04:26
  [SPEAKER_06]: Yeah, marketing, marketing and branding.
• 1:04:30
  [SPEAKER_06]: What is your food type, by the way, that you're going to launch for fast cash?
• 1:04:34
  [SPEAKER_05]: So, it's, let's just say it's the same with shop.
• 1:04:38
  [SPEAKER_06]: It's a good sandwich shop like I'll give you an example our friend Iike from Ike sandwiches did a great job And he grew did a great job in what the sandwiches are good, but he did a great job building his personal brand No, yeah, I've been the several LA parties and he has the sandwiches there and he has his his cut-outs So one thing that I does really well which
• 1:05:01
  [SPEAKER_06]: He talked about earlier, winged it was networking, building his brand and networking.
• 1:05:08
  [SPEAKER_06]: Winged it one of the most powerful things is networking because it doesn't really cost anything.
• 1:05:13
  [SPEAKER_06]: Winged till this very day is that every masterminds who went and you know all of a sudden every masterminds have been, like, ice there.
• 1:05:21
  [SPEAKER_06]: So we know him really well, but I'm giving him as an example because he built a personal brand around him and his sandwiches.
• 1:05:28
  [SPEAKER_05]: I'm definitely going to be the outgoing person in business.
• 1:05:33
  [SPEAKER_06]: Yeah, you've got to be.
• 1:05:35
  [SPEAKER_06]: You've got to be.
• 1:05:36
  [SPEAKER_06]: Networking is a big part of your success because, you know, when you get with all the other masterminds in the industry, they're going to give you insights that you never even thought.
• 1:05:45
  [SPEAKER_06]: existed.
• 1:05:46
  [SPEAKER_06]: I'm not even a restaurant tour.
• 1:05:47
  [SPEAKER_06]: I just know what I know from talking to wing and being a consumer, right?
• 1:05:51
  [SPEAKER_06]: Yeah.
• 1:05:51
  [SPEAKER_06]: Yeah.
• 1:05:52
  [SPEAKER_06]: I was going to say, and a brand enthusiast.
• 1:05:54
  [SPEAKER_02]: There's another sandwich guy in our end of town that you got to look at.
• 1:05:58
  [SPEAKER_02]: And I've been busing his chops for, I want to say, probably maybe almost 20 years.
• 1:06:04
  [SPEAKER_02]: And you can Google it's a call, sessions.
• 1:06:07
  [SPEAKER_02]: Yes, you know.
• 1:06:08
  [SPEAKER_02]: Yeah, Matt.
• 1:06:09
  [SPEAKER_02]: So the same thing, I used to joke with him that he goes, you haven't made it until you drive a branded vehicle.
• 1:06:16
  [SPEAKER_02]: So he made it his mission to get a little Sprinter van that was branded with sessions on it.
• 1:06:22
  [SPEAKER_02]: And then he drives to my house and goes, you see, I made it.
• 1:06:25
  [SPEAKER_02]: I'm like, okay, you know.
• 1:06:27
  [SPEAKER_02]: And his stick is, he makes great sandwiches, but he does a lot with the life cards.
• 1:06:32
  [SPEAKER_02]: right because his original story is literally five minutes from my house at the beach.
• 1:06:37
  [SPEAKER_02]: So he constantly does stuff with the live cards and that's his little stick like after surfing before surfing, you know, very much like what I did with Wahoo's.
• 1:06:47
  [SPEAKER_02]: The difference was he was much closer to the ocean.
• 1:06:50
  [SPEAKER_02]: He's a block away from the ocean where I'm a more about a mile away in state.
• 1:06:55
  [SPEAKER_06]: Yeah.
• 1:06:55
  [SPEAKER_06]: Oh, he's in different, yeah.
• 1:06:56
  [SPEAKER_06]: He's in different, but Matt's talent was he didn't
• 1:07:01
  [SPEAKER_06]: He was a promoter, so where are you?
• 1:07:03
  [SPEAKER_06]: Yeah.
• 1:07:03
  [SPEAKER_06]: You guys promoted first, so that's a gift.
• 1:07:05
  [SPEAKER_06]: You got to be a major promoter.
• 1:07:07
  [SPEAKER_06]: That's a major advertiser.
• 1:07:08
  [SPEAKER_06]: That's how you make it.
• 1:07:10
  [SPEAKER_06]: There's no, you're going to have a crappy sandwich and still make it.
• 1:07:14
  [SPEAKER_06]: And there's all types of use cases like that, especially in, like, you know, desserts.
• 1:07:19
  [SPEAKER_06]: Yeah.
• 1:07:19
  [SPEAKER_06]: All types of crappy food and crappy desserts that are just famous, because they got great promotions.
• 1:07:24
  [SPEAKER_05]: Great promotion.
• 1:07:25
  [SPEAKER_05]: We're talking to investors, and I just don't know if I'm going to go that route yet.
• 1:07:31
  [SPEAKER_05]: or before get it, you know, a standalone store, maybe a food truck to try it out.
• 1:07:39
  [SPEAKER_05]: But I don't know if that's the right move, maybe I should just go right into the store.
• 1:07:44
  [SPEAKER_02]: I would say that the reason not to go into a store is because of the overhead, you're going to be stuck for at least a five-year lease that you don't want to be involved at.
• 1:07:53
  [SPEAKER_02]: I would say even before a food truck, because the food truck's going to still cost you about a hundred grand anyway, I would go into, you know, like you were doing before private tier, start getting people to order, you know, especially offices.
• 1:08:07
  [SPEAKER_02]: and just become more instead of a private chef, more of a private caterer, and get that going, and then build that, and then all of a sudden start the store.
• 1:08:15
  [SPEAKER_06]: Hey, I appreciate the call in.
• 1:08:16
  [SPEAKER_06]: We got a run, we got a hard stop in a couple of minutes, but we'll get your info.
• 1:08:20
  [SPEAKER_06]: We'll stay in touch with you.
• 1:08:21
  [SPEAKER_05]: Thank you, guys.
• 1:08:22
  [SPEAKER_06]: Thanks, guys, great talking to you.
• 1:08:24
  [SPEAKER_02]: Great meeting you.
• 1:08:25
  [SPEAKER_06]: We have a fun segment.
• 1:08:27
  [SPEAKER_06]: You're going to love this segment.
• 1:08:28
  [SPEAKER_06]: All right, and what do I get to say?
• 1:08:29
  [SPEAKER_06]: Something you've never done before on air.
• 1:08:31
  [SPEAKER_06]: Okay, we are going to blindfold you, right?
• 1:08:33
  [SPEAKER_06]: And I promise we won't do anything bad to you.
• 1:08:36
  [SPEAKER_06]: Okay, these are nice blindfolds.
• 1:08:38
  [SPEAKER_06]: Look very nice.
• 1:08:39
  [SPEAKER_06]: Yeah, look at this, it's quite cheap.
• 1:08:42
  [SPEAKER_01]: He's going to take a bite and he's going to have to guess what Trump is while he's talking.
• 1:08:45
  [SPEAKER_06]: Okay, I'm not that good.
• 1:08:48
  [SPEAKER_04]: Okay, there's three tacos in front of you.
• 1:08:50
  [SPEAKER_04]: We're going to take a bite of each one and tell me.
• 1:08:53
  [SPEAKER_04]: I'll be trying, I'm about to make the best for it.
• 1:08:55
  [SPEAKER_04]: I'm about to make the best for it.
• 1:08:57
  [SPEAKER_04]: Okay, put on your whole cat aloft.
• 1:08:59
  [SPEAKER_04]: Here we go.
• 1:08:59
  [SPEAKER_04]: I'm going to take it.
• 1:09:00
  [SPEAKER_01]: I'm going to take it.
• 1:09:02
  [SPEAKER_01]: It's awesome.
• 1:09:02
  [SPEAKER_01]: There are sauces.
• 1:09:03
  [SPEAKER_04]: That one is okay.
• 1:09:05
  [SPEAKER_04]: Yeah.
• 1:09:06
  [SPEAKER_04]: Okay, here's the first one.
• 1:09:07
  [SPEAKER_04]: Here's the first one.
• 1:09:08
  [SPEAKER_04]: Put your hands over.
• 1:09:09
  [SPEAKER_03]: There you go.
• 1:09:10
  [SPEAKER_03]: Okay, it's good.
• 1:09:17
  [SPEAKER_03]: I didn't have a wrong trick on the lyrics.
• 1:09:18
  [SPEAKER_03]: I don't know.
• 1:09:24
  [SPEAKER_01]: You don't have to guess now, just be proud of what you've got.
• 1:09:27
  [SPEAKER_04]: Oh, number one.
• 1:09:28
  [SPEAKER_04]: Hey, this one is number two.
• 1:09:30
  [SPEAKER_02]: Mm-hmm.
• 1:09:31
  [SPEAKER_03]: Oh, that works pretty good.
• 1:09:36
  [SPEAKER_04]: Hey, you have an advantage.
• 1:09:37
  [SPEAKER_04]: You gotta see them first.
• 1:09:38
  [SPEAKER_04]: It's okay.
• 1:09:39
  [SPEAKER_06]: That one is pretty good though.
• 1:09:44
  [SPEAKER_06]: And you had to be her battered by how much I don't know.
• 1:09:47
  [SPEAKER_06]: That's doesn't matter.
• 1:09:53
  [SPEAKER_04]: Oh, you don't like that one.
• 1:10:03
  [SPEAKER_06]: That's wobbly.
• 1:10:05
  [SPEAKER_06]: No?
• 1:10:05
  [SPEAKER_04]: Yeah, nope, not you.
• 1:10:06
  [SPEAKER_04]: We almost got in your prosecco.
• 1:10:09
  [SPEAKER_04]: I don't know.
• 1:10:10
  [SPEAKER_04]: I'll see you.
• 1:10:11
  [SPEAKER_01]: That's the third one.
• 1:10:18
  [SPEAKER_06]: Oh, they know it was the first one.
• 1:10:22
  [SPEAKER_04]: Yep.
• 1:10:22
  [SPEAKER_04]: We take your fight slow off.
• 1:10:24
  [SPEAKER_06]: Those are all really good though.
• 1:10:25
  [SPEAKER_02]: They're all really good.
• 1:10:26
  [SPEAKER_06]: Yeah.
• 1:10:27
  [SPEAKER_06]: Except the second one.
• 1:10:28
  [SPEAKER_06]: That was nice.
• 1:10:28
  [SPEAKER_01]: That was nice.
• 1:10:29
  [SPEAKER_01]: That was nice.
• 1:10:31
  [SPEAKER_02]: Yeah, I can't see it.
• 1:10:34
  [SPEAKER_03]: They're all good.
• 1:10:34
  [SPEAKER_03]: That's good.
• 1:10:36
  [SPEAKER_02]: But in the day, they're all good fish topic.
• 1:10:39
  [SPEAKER_02]: Yeah.
• 1:10:39
  [SPEAKER_00]: Okay.
• 1:10:40
  [SPEAKER_02]: There we go.
• 1:10:41
  [SPEAKER_02]: All right.
• 1:10:41
  [SPEAKER_02]: There we go.
• 1:10:52
  [SPEAKER_06]: That's a little round, so it's not for a second there.
• 1:10:56
  [SPEAKER_04]: Okay, put your hands out.
• 1:10:57
  [SPEAKER_04]: This one's going to be the first top, though.
• 1:11:34
  [SPEAKER_04]: It's like ants in the house.
• 1:11:38
  [SPEAKER_04]: He's so into the top of us.
• 1:11:41
  [SPEAKER_06]: This chef, he makes me look awesome.
• 1:11:42
  [SPEAKER_06]: Eat.
• 1:11:44
  [SPEAKER_04]: Who got number two?
• 1:11:46
  [SPEAKER_04]: Number two?
• 1:11:47
  [SPEAKER_04]: That's it.
• 1:11:48
  [SPEAKER_04]: Wow.
• 1:11:49
  [SPEAKER_04]: Good job.
• 1:11:49
  [SPEAKER_04]: I know your tacos.
• 1:11:52
  [SPEAKER_04]: I know my tacos.
• 1:11:53
  [SPEAKER_04]: I mean, I got right in the second try.
• 1:12:04
  [SPEAKER_01]: That's how Ruby is.
• 1:12:06
  [SPEAKER_01]: Yes.
• 1:12:06
  [SPEAKER_03]: And most of all, I grew up in Hong Kong.
• 1:12:10
  [SPEAKER_06]: OK, so the most of the girl fish tacos is there.
• 1:12:11
  [SPEAKER_06]: Because Ruby is, we know that place.
• 1:12:13
  [SPEAKER_06]: Yeah, yeah, everyone.
• 1:12:14
  [SPEAKER_02]: Yeah.
• 1:12:15
  [SPEAKER_06]: More.
• 1:12:17
  [SPEAKER_02]: Yeah, the last one was pretty good.
• 1:12:19
  [SPEAKER_02]: Yeah.
• 1:12:19
  [SPEAKER_02]: Yeah, yeah, yeah.
• 1:12:20
  [SPEAKER_06]: What's Tacoty think tastes fresh?
• 1:12:23
  [SPEAKER_02]: You know, it's one of those things about tacos.
• 1:12:26
  [SPEAKER_02]: I never put anybody down because I love tacos.
• 1:12:29
  [SPEAKER_06]: Yeah, I mean.
• 1:12:29
  [SPEAKER_02]: So whether they're my competitors or mine, I tell everybody, just go out and eat fish tacos.
• 1:12:33
  [SPEAKER_02]: They're great.
• 1:12:35
  [SPEAKER_06]: All right, God bless you for your answer.
• 1:12:38
  [SPEAKER_06]: What's taco, would you order again other than yours?
• 1:12:40
  [SPEAKER_02]: I probably ordered the last one.
• 1:12:42
  [SPEAKER_06]: Yeah, that's the coast of fish taco.
• 1:12:43
  [SPEAKER_02]: Yeah, that was pretty good.
• 1:12:44
  [SPEAKER_06]: That was a good one.
• 1:12:45
  [SPEAKER_06]: And you obviously, in which taco was, was any crit, would you critique what, what was it all like, what would you do to make it better?
• 1:12:53
  [SPEAKER_02]: I'm nothing.
• 1:12:53
  [SPEAKER_02]: I mean, like I said, simple fish with a little bit of, you know, a slaw on top, a little bit of the cream sauce.
• 1:13:00
  [SPEAKER_02]: It's perfect.
• 1:13:00
  [SPEAKER_06]: It was amazing.
• 1:13:01
  [SPEAKER_06]: I love your tacos.
• 1:13:02
  [SPEAKER_06]: Thank you.
• 1:13:04
  [SPEAKER_06]: Wayne, what do you think makes a Wahoo's taco unique?
• 1:13:09
  [SPEAKER_02]: The fact that we use Wahoo, no other fish taco place in America, if not in the world, uses Wahoo.
• 1:13:18
  [SPEAKER_06]: That's not some of the best fish on the planet.
• 1:13:20
  [SPEAKER_02]: Yeah, it's the best fish on the planet.
• 1:13:21
  [SPEAKER_02]: So we, while caught, we're the only ones that use it, we're the largest buyer Wahoo in America.
• 1:13:27
  [SPEAKER_02]: That's the difference.
• 1:13:29
  [SPEAKER_06]: the best fish and those of you who don't know a wahu is that is a hard fish to catch a very hard fish to catch hard to catch hard to catch hard to find yeah hard to find you gotta you get them for more I only know we get it from Fiji Fiji even better do you think I got a pretty sophisticated pallet or I need to try some more tacos you need to eat them more
• 1:13:50
  [SPEAKER_06]: Wayne, thank you so much for coming on today's show.
• 1:13:52
  [SPEAKER_06]: If people want to learn more about what you're doing or talk to you or meet you or get some in council from you, how can they find you?
• 1:13:58
  [SPEAKER_06]: You can email me, wing.lam at wahuz.com.
• 1:14:02
  [SPEAKER_06]: Wing.lam, guys, give you a z-mail.
• 1:14:03
  [SPEAKER_06]: Reach out to them.
• 1:14:04
  [SPEAKER_06]: Absolutely.
• 1:14:05
  [SPEAKER_06]: Jumping on today's show.
• 1:14:06
  [SPEAKER_06]: It's always a pleasure.
• 1:14:07
  [SPEAKER_06]: I look forward to having you back in a couple of years.
• 1:14:09
  [SPEAKER_06]: See what you're doing.
• 1:14:10
  [SPEAKER_06]: Making the 30s empire global again.
• 1:14:13
  [SPEAKER_06]: Absolutely.
• 1:14:13
  [SPEAKER_06]: Bring him back low cost ice cream.
• 1:14:15
  [SPEAKER_03]: Let's go.
• 1:14:16
  [SPEAKER_02]: All right, let's do this.