Latest / The Inspired Stories Podcast / How Patty Wall Rezoned an Industrial Neighborhood and Launched One of America's Top Food Halls

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How Patty Wall Rezoned an Industrial Neighborhood and Launched One of America's Top Food Halls · The Inspired Stories Podcast

• 0:04
  Welcome to another edition of the Inspired Stories podcast,
• 0:08
  where leaders share their experiences so we can learn from
• 0:11
  their successes and be inspired by how they've overcome
• 0:14
  adversity. As you listen today, let one
• 0:17
  idea shape what you do next. My name is Anthony Kotaspodi and
• 0:21
  today's guest is Patty Wall, owner and founder of The Market
• 0:25
  at Malcolm Yards in Minneapolis. The Market is a community food
• 0:29
  hall and chef incubator built inside the historic Harris
• 0:33
  Machinery Building. It houses 9 chef driven
• 0:37
  kitchens, a full service bar, an innovative RFID based point of
• 0:41
  sale and a self poor tap wall that makes ordering effortless.
• 0:46
  They support emerging chefs through short term leases that
• 0:49
  let talent shine without heavy overhead.
• 0:53
  Since opening in July 2021, the market has became a neighborhood
• 0:57
  anchor and a favorite stop for food lovers.
• 1:01
  Patty earned degrees in journalism and culinary arts and
• 1:04
  spent years in the food service world.
• 1:07
  She traveled the country studying food halls before
• 1:10
  leading the 19,000 square foot renovation that brought this
• 1:14
  vision to life. Now before we get into all that
• 1:17
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  All right, back to our guest today, the owner of the, oh boy,
• 2:12
  that was just a mouthful there. The owner of the market at
• 2:16
  Malcolm Yards is Patty Wall. Thanks for making the time to
• 2:19
  Share your story today. Thank you for having me.
• 2:23
  So the first thing I have to call out here is the dual
• 2:27
  studies, journalism and culinary arts, not usually the typical
• 2:31
  pairing. Tell us how this unfolded.
• 2:34
  Well, after high school, went to college and I just had an
• 2:40
  interest in media and news sources, fascinated with the
• 2:43
  news, television, written media and got into writing.
• 2:49
  And I loved writing. And just I had a mentor who was
• 2:55
  a food reporter at the local newspaper and he mentored me
• 3:02
  through this process. And I told him my passion was
• 3:05
  really cooking and food and that type of thing.
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  So he was the one who guided me into, you know, you should go to
• 3:12
  cooking school. So.
• 3:14
  And sent me on my way to look at cooking schools.
• 3:17
  Why? Why cooking school?
• 3:19
  From journalism to cooking school.
• 3:21
  Well, mostly my dream was to be a food writer as I got into
• 3:26
  journalism and I wanted to get specialized.
• 3:29
  However, I always thought that I loved cooking and being around
• 3:32
  food. I loved hospitality service and
• 3:37
  I thought, well, maybe that's a career option too.
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  So it it and it was more for me getting specialized in the field
• 3:47
  of journalism and writing was going to cooking school.
• 3:52
  And as I got into it more, I thought, well, I can take this
• 3:56
  degree and I can do something different with it than the
• 4:00
  people around me, what they're going to do so.
• 4:04
  So tell us about the time at the Culinary Institute of America.
• 4:08
  You're a cooking school, as you called it.
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  How did this shape your approach to hospitality and food?
• 4:12
  Well, it was not like cooking Toll House cookies in the
• 4:16
  kitchen with my sister growing up, I'll put it that way.
• 4:19
  But it was, you know, it's a very structured, when I went
• 4:23
  there, it was a 21 month program.
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  It's an associate's degree in culinary arts.
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  And halfway through the program, you leave the school.
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  You, you go work in a kitchen anywhere.
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  You, you're responsible for getting your own sort of
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  internship. You can stay in the country and
• 4:40
  you can go overseas and you work in a kitchen.
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  And so I went and worked in a kitchen in Washington, DC for
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  six months. But the school, the way it's
• 4:51
  structured, it's kind of the building blocks of cooking.
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  And you touch on so many different things.
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  You touch on the history of cooking, you know, you touch on
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  many different cultural aspects. There's a huge emphasis on
• 5:07
  traditional French styles of cooking Italian, you know, you
• 5:13
  get into Chinese cooking, but you also touch on food
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  sanitation. There's a six week wine course,
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  which that was really fun. By the way, we're tasting wine
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  at 10:00 in the morning and, you know, kind of interesting when
• 5:27
  you got up at 4:00. But you know, you learn a lot
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  about wine and, and the world of wine and the different rankings
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  and how the different countries structure, the regulations,
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  controls. So, yeah, it was, it was, it was
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  a great I the one thing that I will say is that there's an
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  emphasis on table service. There are 4 restaurants that are
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  open to the public. You spend 7 days behind, you
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  know, in the back of the house cooking and then you spend 7
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  days front of the house and they hone your table service skills.
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  So you learn everything about table service.
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  You learn really lifelong lessons about interacting with
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  guests. You know, if someone
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  mispronounces something, you do not correct them.
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  You know, we everybody likes to likes to be the Karen, right?
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  So. You just deliver them their the
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  Cabernet that they they requested, yeah.
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  Exactly. You know when you you know,
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  Maybe when you bring it over. Here's your Cabernet Sauvignon.
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  You know. You know, and it's, it's just
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  the correct way to serve wine. Pour wine, open a bottle of
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  wine, store wine. Where exactly to set the the
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  flatware, the table settings, serving from the left, clearing
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  from the right, keeping your thumbs off the plate.
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  You know where to face the entree, where the wine glass
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  goes, where the water glass goes, how to pour.
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  You know, those things are just fascinating.
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  So it was, it's a really good, really good program.
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  The Culinary Institute of America now has a bachelor's
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  degree program, a four year degree, but that started after I
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  was there. Gotcha.
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  And so you graduated there in 92 and then you went into catering
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  for a number of years before transitioning into real estate?
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  Correct, correct. Yes.
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  I moved back to the Midwest, which is where I'm from and
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  moved to Minneapolis And I thought, well, I'll, I'll take
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  this this job at a catering business while I look for my
• 7:36
  real job and launch my career. But I ended up working for
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  Dayton Hudson, which is a large, a large retail company and
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  worked at the Dayton's department store in downtown
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  Minneapolis. And we had a catering business
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  that that operated throughout the skyways of downtown
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  Minneapolis and had a leader that that moved in to run our
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  division from Washington, DC and said, why don't we take we, we
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  had the Oval Room in our department store, which was the
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  high end clothing in the women's department.
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  And this my boss had said, why don't we take this catering
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  division and let's make this the Oval Room catering.
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  And so I headed up the off premise catering.
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  So did galas around town, house parties, museums, very high end.
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  We customized menus for every event.
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  It was, it was an amazing job. It was probably more challenging
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  because you're making this like high quality food, but you're
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  doing it off site. You know you don't have the
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  convenience of having everything in your own kitchen back a house
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  there. No, I, you know, I can think of
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  easier ways to earn a living, quite honestly.
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  But when you when you go get into opera mascara, especially
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  on a high end level, it's, you know, in my role was was
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  managing and sales in front of the house because, you know, I
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  could talk about the food, sell the food, work with the chefs to
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  create the menu, but also work with the guests to create the
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  front of the house experience. That was what they had imagined
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  with the table settings, the decor, the florals, on and on
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  and on. You know, it was very
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  challenging in terms of every. You need to track for every
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  single thing that you bring with you when you head out the door
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  that every single person there needs from the chefs to the
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  servers to and sometimes cooking on site.
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  Sometimes you bring a portable oven and you know, you bring hot
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  boxes to hold things in and all of that gets loaded into a truck
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  unloaded set up and then you execute the event.
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  You clean up, you load the truck back up, take the truck back to
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  the store, unpack it. Everything has to get washed,
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  put away. So like I said, it's it's
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  challenging, but it it was so fun.
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  I got to be the center of some of the most incredible parties
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  in the Twin Cities for seven years.
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  Any of them you can talk about? Let's see, I remember we catered
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  a wedding in someone's home. That was some of the guests
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  were, you know, I remember the son of the Shah of Iran was
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  there and the, you know, the security was, was pretty
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  extensive. We all had to have background
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  checks before we were there. But you know, 7 courses coming
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  out of, you know, and operating out of somebody's garage and you
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  know, lot, I mean, there's a handful of events like that that
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  we did. I remember we, we hosted at
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  Dayton's. We hosted a handful of
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  celebrities from time to time. I remember running around
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  downtown Minneapolis looking for low fat Peach yogurt for Julie
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  Andrews. I mean, you know, fun things
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  like that. But no, a lot of, and being part
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  of a retail company, a lot of fashion designers.
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  We did a lot of events with fashion designers where, you
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  know, there was a big fashion show and then the food was kind
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  of, you know, interspersed with the experience for the guests.
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  Yeah. We did a lot of things at the
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  Minneapolis Institute of Arts and just beautiful environments,
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  a lot of outdoor weddings, outdoor events that were
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  incredible. So a lot of fun, but sometime
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  you transition out of food service into real estate.
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  Yes. What was the bridge there?
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  Well, I met my husband. I was planning an event for him.
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  I was actually planning his wedding to another woman.
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  Oh. That's a fascinating story.
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  I know. And people say, oh, you're that
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  movie. Well, not exactly.
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  I did not, I was not the gold digger that got in there and
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  broke up the wedding just for the records.
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  You know what ended up happening?
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  I we, I spent a lot of time with John and his mother and then he
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  brought his fiance to Minnesota and I worked with the three of
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  them. And what ended up happening was
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  they called it off 10 days before.
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  It was very hard thing for them to go through.
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  And I ran into John about three months after the fact and in the
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  Skyway system in town Minneapolis and said, oh, hey,
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  John Wall. And he said, hey, I really want
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  to thank you for all of your efforts planning the wedding.
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  And I thought, OK, well, of course my job, you're, you're
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  welcome. And so then he asked me out and
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  we went out. We went out a handful of time.
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  So we, you know, hit and miss over a year.
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  We really didn't officially start dating till yearly so had
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  nothing to do with breaking up the wedding but.
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  Now that we've got all of that out of the way, all the
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  scandalous ideas people had just put in their heads.
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  Yes, but we're going on 29 years so and have two kids.
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  Anyways, so met my husband. He is in the commercial real
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  estate development business. So while we while you know, I
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  had, we had young children and I definitely wanted to keep my
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  hands in something. So I helped him.
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  He was developing condominiums, apartments and so I helped with
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  the design build process, work with the architects,
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  contractors. I got involved in the sales
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  process. I got my real estate license so
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  we could retain more income from the sale of condominiums and
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  decorated models. Just did everything and it was
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  picking. Up some new skill sets, yeah.
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  Yeah, yeah, it was great. So I got to, you know, tap into
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  the commercial aspects of commercial development.
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  And then I at the same time I also did some residential
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  helping friends or you know, neighbors, whomever buy and sell
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  homes. My husband's family is in the
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  banking business. They own a local chain of banks.
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  During the recession, I listed most of the residential REO
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  properties that the bank had foreclosed on, which that was
• 14:34
  all over the Twin Cities, Rochester, you know, and this
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  was, these were, most of them were properties that had been
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  built and were maybe 85% of the way finished and had not been
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  finished. And then everything crashed and
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  they weren't worth what? You know.
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  What the intended price was to be and so I would bring somebody
• 14:55
  in and finish the house list it, sell it.
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  So basically helping to get get things off the banks books.
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  So, so it was quite a, quite a variety.
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  Yeah. And so then how does this idea
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  for the market at Malcolm Yards come about?
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  What was the genesis of this? Well, I think it started, we
• 15:19
  were on a family trip in Vancouver and beautiful city and
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  we went to Granville Island in Vancouver, which is an island
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  off of Vancouver, which there's sort of a warehouse area with a
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  college, boutique hotel, some heavy public arts district.
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  And these warehouses have been converted into, you know,
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  building after building was a public market where there was
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  fresh produce, there were food stalls, you know, a meat counter
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  with a butcher, seafood counter. And then you could walk up and
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  get a lobster roll. You get St. tacos, you get
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  Gelato, craft beer, wine. And I walked around and that
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  was, that was it for me. I, I thought, this is, this is 7
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  if I die tomorrow, this is where I want to be.
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  And I, you know, I just thought this is the most beautiful
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  place. And I said to my husband, why
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  don't we have anything cool like this in Minneapolis?
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  So, and so we, we talked about that and I thought about, and I
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  said, this is, this is what I want to do.
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  I want to create this. I want to get back into food
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  where my real passion is. And if you think about
• 16:30
  developing a food hall, it really is a combination of of
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  all of the things that I've done.
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  It's a combination of development, it's a combination
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  of real estate. There are there's definitely a
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  sales aspect to it. There's customer service,
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  there's styles of food, there's styles of service, there's the
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  customer experience. So that was where the idea was
• 16:57
  born. So if this what was the name of
• 16:59
  this market in this island off of Vancouver?
• 17:01
  Do you even remember? Granville Island Granville
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  Island, Vancouver in British Columbia.
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  And it reminds me of the one that I've been to in Seattle,
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  Pikes Market, I think it's called.
• 17:11
  Yeah, very similar. Yeah.
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  So, OK, so you had this idea and how many years ago was this?
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  OK, that was maybe 20. Well, I guess it was 10 years
• 17:22
  ago now. 10 years ago. OK.
• 17:24
  And 10 years ago, and so did you just be like, OK, we have to
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  have this and you came back to Minneapolis and you just jumped
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  into making this happen. We talked about in the intro
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  about how you traveled the country, sort of evaluating what
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  other properties were doing first.
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  Yes, we, my John, my husband had said just start talking to
• 17:45
  people and I said, who's going to want to talk to me?
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  It's it's funny when you when you start something completely
• 17:51
  scary and new. How do I dive into developing a
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  food hall? I've never done this before.
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  And I really did start talking to a lot of people in the
• 18:01
  development world, started talking to a lot of people in
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  the culinary world and food service.
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  But then we took off. We traveled around the United
• 18:10
  States. We met with a handful of food
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  hall developers and I remember what the first one said to me
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  was what do you want? Heartache and pain?
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  What are you thinking, lady? I would turn and say that to
• 18:25
  anybody now. But you know, we learned what we
• 18:31
  saw when we went around the country was we saw, I'm thinking
• 18:35
  of one in Atlanta in particular that we went to that was in a
• 18:38
  neighborhood that was pretty rough before.
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  You know, it had a history of being a very rough, high crime
• 18:45
  neighborhood. And developers came in, took
• 18:51
  this old building, did an adaptive reuse, put in, put in
• 18:56
  the kitchens, brought in high end chefs doing these fast
• 19:00
  casual gourmet concepts, opened up a bar parking lot, just
• 19:05
  opened. What a risk, right?
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  Build it and they will come. That whole neighborhood started
• 19:11
  to gentrify and it it was a really cool thing to see.
• 19:16
  I mean, then the house, the housing started to turn over.
• 19:19
  Condominiums were developed, apartment buildings were built
• 19:22
  just. Because somebody put this market
• 19:25
  in the middle of it all. So I think the take away from
• 19:29
  that is when you are developing a neighborhood, the food hall
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  serves as the neighborhood living room.
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  It's the amenity. So Fast forward to where we are
• 19:41
  now in Minneapolis, Malcolm Yards.
• 19:44
  We, my husband and I have 22 acres and we had to rezone from
• 19:50
  I2 to C3A. It's a long story, and we took a
• 19:55
  late 1800s building that someone had inconveniently set on fire
• 20:02
  for us. Trying to stay warm in the
• 20:05
  winter time because the building was vacant and the fire was put
• 20:11
  out by local firefighters and who who had understood that the
• 20:15
  building was historic and they worked very hard to put it out.
• 20:18
  If you look up online the Harris Machinery building fire, you'll
• 20:22
  you'll see some great pictures, some glacial formations because
• 20:26
  it was about 30 below when this happened.
• 20:28
  Oh my God. So someone set it on fire.
• 20:30
  Anyways, we had to do an adaptive reuse of this building.
• 20:35
  So what does that mean? Adaptive reuse.
• 20:37
  Well, it means you take an old building and you.
• 20:40
  Well, first of all, from a commercial real estate
• 20:43
  perspective, it is far cheaper to take something like that and
• 20:48
  level it and build new, right? But you don't have the
• 20:52
  character, you don't have the history, you don't have the
• 20:54
  what, you don't have the architectural details that were
• 20:57
  put into these old buildings. So you take the building, you
• 21:00
  rebuild it, you re envision it and you know, done right, it
• 21:04
  looks very similar to what it was since it had undergone some
• 21:08
  alterations with the fire when it was vacant, St. artists had
• 21:13
  moved in, there's a fair amount of graffiti.
• 21:17
  And so you know, the building had 150 interior shoring jacks
• 21:22
  holding up the roof. We had to do some pretty serious
• 21:27
  exterior shoring jacks to keep the to keep the exterior
• 21:30
  structure held up so. Why were you so committed to
• 21:35
  this particular property? Well, I, you know, when we, when
• 21:41
  we first talked about food hall, there was another property that
• 21:45
  John had developed in downtown Minneapolis that I really had my
• 21:48
  eyes on. It was a brand new apartment
• 21:51
  building and very close to the Mississippi riverfront.
• 21:55
  And I thought it's close to, you know, it's downtown.
• 21:57
  That's where I wanted to do it. And one of the developers we met
• 22:01
  with said don't do it. Don't do it there and then we
• 22:04
  said, well, we have this other property where we have, you
• 22:07
  know, the the world's oldest or I'm sorry, not oldest.
• 22:13
  It formerly the world's largest grain holding facility.
• 22:18
  We have large empty silos on our property and.
• 22:24
  And sorry to interrupt, Patty, did you already own the property
• 22:27
  at this time like you owned it prior to having the idea for
• 22:30
  this this food hall? Yes.
• 22:34
  So just to backtrack here, my husband started buying up this
• 22:41
  land. We are very close, just blocks
• 22:43
  away from the University of Minnesota Minneapolis campus.
• 22:48
  My husband started buying up parcels of this land starting in
• 22:52
  1999. His development plan was to do a
• 22:56
  biotechnology research and development park.
• 23:00
  He worked on it for many years, you know, went on the governor's
• 23:04
  trade mission trips, overseas conferences, met with people.
• 23:08
  It just, it just did not get launched, which that's the
• 23:11
  nature of commercial real estate development.
• 23:13
  So we need to figure out what we were going to do.
• 23:16
  And at the same time, when we were leaving Vancouver and I
• 23:20
  said, this is what I want to do. And he said, you know what,
• 23:24
  screw it, I'm done with this R&D park idea.
• 23:27
  He goes, I'm going to do what everyone else does.
• 23:29
  I'm just going to do, you know, housing, office retail on this
• 23:34
  land. And I said, if you're going to
• 23:35
  do that, the one thing you need at the center of this
• 23:38
  neighborhood is a food hall that will keep your properties full.
• 23:42
  So he had to see it first hand in the country before he
• 23:46
  believed me, but. But he's now very happy.
• 23:49
  And. Yeah, so that's how we ended up
• 23:53
  pivoting was was getting the advice from another food hall
• 23:56
  developer. No, you should really work on
• 23:58
  this neighborhood. And then the pieces started to
• 24:00
  come together and we are in the Prospect Park neighborhood of
• 24:05
  Minneapolis in southeast Minneapolis.
• 24:07
  And the Neighborhood Association needs to the Neighborhood
• 24:10
  Association is part of the development process really does
• 24:13
  have a say in what you do. You know, getting their blessing
• 24:18
  is is huge. And they said, look, we'll let
• 24:21
  you build residential hair. We want two things.
• 24:25
  We want you to keep the Harris Machinery Building, which is
• 24:28
  where the food hall is now, and we want you to keep the large
• 24:33
  Adm grain silos and my husband's well, the IT.
• 24:39
  Just have visual character to them.
• 24:42
  Well, the Harris Machinery Building definitely has a
• 24:45
  history and character. To the silos in particular.
• 24:50
  The silos is the silos they wanted to keep because it's part
• 24:56
  of the history of our city, part of the history of this
• 24:59
  neighborhood. They're they're just these like
• 25:03
  this iconic structure you see as you go through a major Thruway
• 25:07
  through, you know, driving from Minneapolis to Saint Paul, you
• 25:10
  can see them now. It's a landmark.
• 25:14
  And someone did get on. Someone did get in.
• 25:19
  People do kids break in, get into the silos.
• 25:23
  That's, that's a whole other podcast.
• 25:25
  You should, you should talk to my husband about chasing kids
• 25:28
  out of the silos. Despite incredible efforts.
• 25:33
  They're called urban explorers. Anthony, I'm sure you did it
• 25:35
  when you were young, but someone did get up there, a group called
• 25:39
  United Crushers and they, they got up and they, they hung in
• 25:42
  these chain chairs over the side and spray painted United
• 25:46
  Crushers on the side of the silos.
• 25:49
  So. Is that there today?
• 25:53
  It is. It is and part.
• 25:55
  Of the visual landscape. Part of the visual landscape one
• 25:59
  thing you should know is that in the city of Minneapolis, if you
• 26:02
  have graffiti on your building, you are fined as as a landlord
• 26:07
  property owner, you are fined for graffiti on your building.
• 26:11
  So, you know, I have some points thinking, how in the world do I
• 26:20
  get up there 13 stories high and fade over this?
• 26:25
  And he went to the city and the person he talked with said,
• 26:31
  well, it looks like art to me. So we were able to get that
• 26:36
  declared as as art. Looked the other way.
• 26:39
  OK, nice. It stays, it stays.
• 26:42
  And sometimes we'll call it the United Crusher screen silos.
• 26:46
  OK, so it's the back prop for our food hall.
• 26:48
  So in all of these other food halls that you went to look at,
• 26:51
  what were some of the particular points of inspiration?
• 26:56
  Where did you go where you were like, oh, got to have that, got
• 26:59
  to have that. Yeah, well, it's it's both.
• 27:03
  I got to have that. And hey, I do that differently.
• 27:08
  Everybody does these things their own way.
• 27:12
  You go into a restaurant, fine dining, you know what to expect,
• 27:16
  right? You know, you walk in or you
• 27:18
  have a reservation, there's a host, you get seated, you know
• 27:21
  the drill. Food halls, very different
• 27:25
  workflow or or customer experience wherever you go.
• 27:31
  Yes, I would say every food hall developer goes around and sees
• 27:34
  other food halls and gets ideas and inspiration from other food
• 27:37
  halls. I think seeing the mix of food,
• 27:41
  I think seeing where the bar is, seeing the, you know, studying
• 27:44
  their websites, you know, what are their activations.
• 27:47
  Learning about OK private events is huge.
• 27:51
  There's definitely, you know, philanthropic component to it,
• 27:55
  giving back to the community, all sorts of things.
• 27:59
  I think a couple things that resonated with me were as a
• 28:03
  female going into a food hall there, you know #1 you know, I
• 28:13
  like to drink, I like to get a beverage.
• 28:15
  So in my experience in fine dining and hospitality is you
• 28:22
  want to get a drink in your hand.
• 28:23
  It doesn't have to be alcohol. It could be something else, but
• 28:27
  I think your first up is what do I, what do I drink?
• 28:29
  So as a female, I do not want to walk up to a very crowded bar
• 28:34
  and try and push my way through to get a drink.
• 28:37
  I want it to be easy, simple, quick and then I want to be with
• 28:41
  the people that I came with. I don't want to stand there and
• 28:44
  wait in line for forever while the group I came with is having
• 28:48
  fun or having a conversation. So that sparked some ideas also
• 28:55
  to the ordering process. So you order your food, you pay,
• 29:00
  you put out a credit card or however you pay Apple Pay.
• 29:04
  And then how do you know when your food's ready?
• 29:07
  You stand there. Oh, we'll call your name.
• 29:08
  Well, and you think, OK, well, how long is that going to be
• 29:12
  awkward? Social experiment and wait, I
• 29:15
  have to go to other kitchens and then get my, you know, this.
• 29:18
  And I thought this can be done better.
• 29:22
  So the technology's out there. And you know, I think that was
• 29:27
  one thing. And then noticing and also from
• 29:30
  fine dining too, these chefs spend a lot of time, ton of work
• 29:35
  creating every single dish. Hours and hours of preparation
• 29:39
  go into it. And the presentation is very
• 29:42
  important to a lot of these chefs.
• 29:44
  And when you put something in disposables or on disposables,
• 29:47
  it just doesn't give it the justice it deserves.
• 29:51
  Also too, you know, so I wanted the presentation to be on real
• 29:55
  plates, real flatware, glass, you know, glass, glassware, not
• 30:01
  plastic. And also too, there's a, there's
• 30:04
  a environmental responsibility there, I felt.
• 30:08
  So yeah, those are some things that I learned.
• 30:11
  So talk to me how you solve the drinks issue, right?
• 30:15
  You're a woman, you don't You don't want to have to muscle
• 30:18
  your way up to the bar. You don't want to be waiting in
• 30:21
  line while your friends already have their drinks and they're
• 30:23
  having fun. So how do you solve this
• 30:24
  problem? Well, we came up with we did two
• 30:27
  things. We have a self pore wall.
• 30:30
  We were, it's formerly pour my beer, but it's it's pour my
• 30:33
  beverage now. It's a self self pour tap wall.
• 30:40
  So what we put on our self pour tap wall is craft beers, wines,
• 30:47
  ciders, seltzers. We have that and I can get into
• 30:51
  the operational aspect of that later.
• 30:54
  Then we also have a bar, we call it the Boxcar Bar.
• 30:57
  And we set up our cocktail, our craft cocktail program so that
• 31:01
  we make we use local spirits and we make craft cocktails every
• 31:07
  day in tanks. So they're pre batch cocktails.
• 31:11
  They're hooked up to a tap wall. So the bartender what they do
• 31:15
  we're we're three blocks from the Minnesota Gopher football
• 31:19
  stadium. So on Gopher game day, there are
• 31:23
  thousands of people walking by and floating in, which is which
• 31:27
  is wonderful. We love it.
• 31:29
  And so it needs to be quick. You can't have a bartender
• 31:32
  standing there shaking for 10 minutes with a shaker.
• 31:34
  It's got to be quick. So you order a drink and the
• 31:40
  bartender grabs a glass, put specialty ice, pours the drink,
• 31:44
  garnishes it, hands it over. Oh, so I'm not I'm not using a
• 31:49
  pour your own dispensary for one of the cocktails that's still
• 31:54
  being served by a human being as.
• 31:56
  A bartender, you know, and and that has to do with I was being
• 32:03
  it is possible to to serve cocktails out of a self poor
• 32:07
  wall. I've seen it done locally.
• 32:11
  My thought was that we're next to a college campus and you
• 32:14
  know, and yes, the cell core wall does does time out as
• 32:19
  certain, you know, at a certain else level.
• 32:22
  And you know, we do a little checking on the guest if they
• 32:25
  ask for the card to be sort of updated so they can use it
• 32:28
  again. But it would someone would go
• 32:31
  through a fair amount if they were bought putting drinks on
• 32:34
  their tab for other people. You know, if you buy drinks for
• 32:38
  four people, this is like a. Security measure to still have
• 32:40
  the bartender in place. Got it.
• 32:42
  So I but I did not want to put hard liquor on the tap wall
• 32:47
  given the proximity to college campus.
• 32:49
  You know, 40 ounces of crack here is a little different than
• 32:51
  40 ounces of vodka tonic. So I'm sure you've experienced
• 32:55
  at some point in your life, Anthony.
• 32:56
  No comment. Yeah.
• 33:00
  OK. So, OK, so that that was the
• 33:02
  creative solution to the beverage component of the
• 33:06
  experience. But now you also kind of
• 33:10
  highlighted an issue with the food delivery that you wanted to
• 33:14
  change. It's like, oh, I'm ordering my
• 33:16
  food over here, but my spouse is ordering their food over there.
• 33:21
  How many minutes is it going to take?
• 33:22
  Should we go there first? Should we come back here?
• 33:24
  So what's the solution for all of this?
• 33:27
  Well, we worked with a point of sale system out of Arlington, VA
• 33:32
  to write the development for us. You know, my vision was you come
• 33:39
  in, you get your ID checked, you get a wristband put on you if
• 33:43
  you're drinking alcohol. We, we check IDs and we, you
• 33:47
  know, check again if we're, if we think someone's not really of
• 33:51
  age, we'll, we'll check them again just to be sure.
• 33:54
  And we swipe a credit card and open an RFID card.
• 34:00
  So for example, I can open if I'm doing a private event for
• 34:06
  300 people, I can have 300 RFID cards.
• 34:12
  So an RFID card was, it just looked like a credit card and
• 34:15
  it's got a little chip in it so that it can send the signal.
• 34:19
  What's the signal? What's the alert?
• 34:22
  So what happens is once you have this RFID card, which we call
• 34:27
  Yard Cards, you you are given a card you can walk around with.
• 34:33
  If I walk up to the Korean chicken kitchen and I order a
• 34:37
  Korean chicken sandwich, I put my first name and my cell phone
• 34:40
  number in one time while I'm there during my visit and I
• 34:45
  order, I can ask questions of the chef about the food.
• 34:49
  I tap my card and it goes on to a tab, so it's kind of a token
• 34:56
  that's in the card. You'd have to talk to something
• 34:58
  smarter than me, and it really, really are.
• 35:01
  ID card is a way to track and combine all your purchases while
• 35:05
  you're there at the market. OK.
• 35:07
  So you walk around kitchen to kitchen, you can order food and
• 35:11
  you will get a text message on your phone when your food's
• 35:13
  ready. So you can go be with the people
• 35:16
  you came with. You get a text, you know, So you
• 35:21
  get up and, and pick up your food and then you can go to the
• 35:24
  bar or you can go to the self pour wall.
• 35:26
  The self pour wall you walk up. We have pour wall ambassadors
• 35:30
  that help you. There's a lot of different craft
• 35:32
  beers and if you want to try different beers or different
• 35:36
  lines, there's someone to help you, to help explain the beer
• 35:39
  and you know, to show you how to pour.
• 35:41
  If you're not comfortable, you just tap your card on the card
• 35:45
  reader, grab a glass and pour the beverage.
• 35:49
  You can try, you know, you can try, you can try an ounce, try 4
• 35:54
  oz. You can just go around and
• 35:55
  sample different things till you decide what you want or But we
• 35:59
  found it was a really interactive tool.
• 36:01
  A lot of our beverage sales came from the bore wall.
• 36:05
  Guest love it. Guest love it.
• 36:07
  It's a wonderful thing and it offset the pressure on the bar
• 36:10
  during game days and when we were extremely busy.
• 36:14
  So Yep. And then the guest, when they're
• 36:17
  done, when they're done, they drop their card off.
• 36:20
  You know, who wants to wait for somebody to check out?
• 36:23
  You can walk up to the host and you can get a receipt printed
• 36:25
  and close out your tab right away, or you can just drop it in
• 36:29
  a box and walk out. And what happens is the point of
• 36:33
  sale system periodically close out the transactions and you get
• 36:37
  a tested receipt that's. Fascinating.
• 36:40
  Yeah. So it's, it's the very, you
• 36:44
  know, guest focused experience. People love it, people love it.
• 36:48
  And then our private events, we have a lot of we do private
• 36:51
  events all day long everyday corporate events, birthday
• 36:55
  parties, celebration of life, all sorts of things.
• 36:59
  So when you have a party for 300 people, as I mentioned, a lot of
• 37:04
  people like the market for private events because everybody
• 37:08
  can get whatever they want. So they'll open up 300 cards.
• 37:13
  The guests can go get whatever food drink they want and then it
• 37:16
  the, the tab in the end will go on one credit card.
• 37:22
  So a girlfriend of mine who works for a large engineering
• 37:26
  firm told me she was, she was at a food hall out of state.
• 37:30
  She said, I have my team, I was treating them all to lunch in
• 37:32
  this beautiful food hall. And she said it was impossible
• 37:36
  to follow them around to make the payments at all the
• 37:40
  different kitchens when they all wanted to eat different where.
• 37:42
  And she just said it was kind of kind of a mess accumulating all
• 37:47
  the receipts for her expense reports, she said.
• 37:49
  Versus the market where I can just have everybody get their
• 37:53
  own card, get what they want, drop it off, I get a receipt
• 37:57
  super easy. That is super easy.
• 37:59
  What if I want a tip? Well, that's a hotbed topic.
• 38:05
  So in the state of Minnesota we have, we have a lot of laws, a
• 38:10
  lot of laws around around tipping.
• 38:14
  So we use a common point of sale system which goes into our
• 38:20
  larger business plan. The way we set it up in other
• 38:26
  states, you can add a tip and the owner manager can take the
• 38:32
  gratuities and divide it up amongst the employees.
• 38:34
  And that's called tip pooling. And in Minnesota tip pooling is
• 38:38
  illegal. So we handle it a different way.
• 38:42
  There's a there's a hospitality surcharge rolled into the price
• 38:47
  that we take. We give most of it to the
• 38:49
  Kitchens and the rest goes to offset our stiff from that money
• 38:53
  we use to offset payrolls on both sides.
• 38:56
  Got it. It's what we do to get the model
• 38:58
  to work financially, yeah. And so how did you go about
• 39:03
  choosing the nine different chef concepts for your establishment?
• 39:09
  Well, it started with just conversations, meeting with
• 39:16
  people I had. First of all, I had a lot of
• 39:21
  help. I had partners from Denver, Co
• 39:24
  that I developed this with about a year ago.
• 39:27
  My husband and I ended up buying them out.
• 39:31
  But these partners had developed and owned and operated food
• 39:38
  halls in the Denver, Co area, so had a lot of help.
• 39:45
  And so, you know, getting some ideas from them, knowing the
• 39:50
  Twin Cities food scene, knowing the contacts that I had, I just
• 39:54
  started having conversations and I, you know, was trying to sell
• 40:01
  them on this food hall. And who am I?
• 40:04
  You know, this, this middle-aged woman coming at you saying, Hey,
• 40:08
  I'm going to do this food hall and I want you to come in here
• 40:10
  and cook and open up a kitchen. And, you know, some people just
• 40:14
  look at me like. Oh my God, you're an idiot, you
• 40:17
  know. In their eyes, you didn't have
• 40:20
  credibility. They're like.
• 40:21
  I didn't. I didn't have credibility.
• 40:23
  And believe me, I had doors slammed in my face.
• 40:26
  I had people laugh after after the business opened, I had a lot
• 40:32
  of people say to me, I thought you were nuts.
• 40:35
  And they don't say that anymore. They're.
• 40:41
  Thinking why you you're thinking, Why not me?
• 40:45
  Why not me? And you know, I think if you, if
• 40:49
  you only have cooking practice cooking experience, I don't know
• 40:52
  how you do this with the, you know, with the city processes,
• 40:56
  with permitting licenses, development.
• 40:58
  I don't you know it. I mean, it really takes a
• 41:02
  village to do a project like this.
• 41:03
  It's a very complex, complex logistical, I can't think of a
• 41:10
  more complex project and you know, under one roof for a
• 41:15
  business like this. So again, I just started talking
• 41:19
  to people and networking. And as soon as I make and, and
• 41:22
  people, chefs travel a lot. They love to eat, they love to
• 41:26
  experience food. So I would say most of them knew
• 41:29
  what a food hall was. There was another food hall in
• 41:33
  town that was not doing well. And I remember there were people
• 41:36
  that I was talking to and I said, I really, really want put
• 41:39
  you in here. And they would say, you know
• 41:41
  what, it's not going well over there and no way am I going into
• 41:45
  a food hall. And then, you know, a lot of the
• 41:51
  teams that we brought on, I would say I brought them down to
• 41:54
  the property and walk them around.
• 41:57
  Yes, we had dirt floors, the shoring jacks.
• 42:00
  It was under construction and crazy.
• 42:05
  No heat. It's cold here in the winter
• 42:08
  that doesn't. Sound like a good sales process,
• 42:10
  no? But people got it.
• 42:15
  People got it. They they saw the location, they
• 42:18
  saw the development that popped up around the neighborhood.
• 42:22
  They saw the multi family, they saw the University of Minnesota,
• 42:25
  the proximity to Saint Paul. You know, we are basically on
• 42:30
  the county line, Hennepin County, Ramsey County, between
• 42:33
  where Minneapolis and Saint Paul lie.
• 42:34
  We are halfway. So just the locate.
• 42:38
  We are in such an awesome central location, very
• 42:41
  accessible from the Central Freeway that cuts through Hwy.
• 42:46
  94. So people saw the building and
• 42:49
  they had been to food halls and said I get it, I see it.
• 42:52
  And that sealed the deal for me, a business plan.
• 42:57
  We, you know, we wrote our business plan based on short
• 43:00
  term leases, you know, two to three years.
• 43:05
  We removed so many barriers to entry.
• 43:08
  We built out the kitchens for the chefs, so they come in with
• 43:12
  no overhead debt. We take a straight percentage of
• 43:18
  sales that includes the point of sale system, all utilities, all
• 43:22
  Cam, you know, all the landscape, everything that one
• 43:25
  does overseeing a property. So they were able to just come
• 43:29
  in, you know, and then while we were developing this project,
• 43:36
  guess what happened? The whole world shut down, you
• 43:40
  know, So then it's a pandemic and, you know, our partners and
• 43:47
  John and I, we discussed what do we keep going?
• 43:50
  How long is this going to happen?
• 43:52
  You know, what do we do? And, and we just decided to keep
• 43:56
  going and we thought there will be an end to this.
• 44:01
  And at the end of it, I bet people are going to want to get
• 44:03
  out. So so also as part of as part of
• 44:10
  that too, there were a lot of restaurants that have folded
• 44:14
  during the pandemic. I would give the example of one
• 44:19
  kitchen that opened a Korean chicken concept of the two chefs
• 44:23
  had studied under Gavin Cason, who Gavin Cason is James Beard
• 44:30
  award-winning chef in the Twin Cities.
• 44:32
  You know, studied under Daniel Balloud, wicked talented man and
• 44:38
  has a handful of places in Twin Cities and has now opened
• 44:42
  something in Naples. But to study under him is like
• 44:44
  studying under a very high end mentor in a culinary situation.
• 44:50
  So, you know, these two chefs had an idea, they were both
• 44:57
  Asian and had an idea about and, and one of one of them was
• 45:02
  Korean and had grown up in Korea and had his mother's and
• 45:05
  grandmother's recipes and had they had this great Korean
• 45:08
  chicken concept fried chicken. And they came in and just the
• 45:13
  food was exceptional. I did do tastings with every
• 45:18
  every concept that I met. I made them do tastings.
• 45:21
  I made them do at least 2 tastings with my partners to
• 45:25
  confirm and my #1 signal for this is going to be a success is
• 45:32
  the food was so good that it was craveable.
• 45:36
  I I have to get that again. We've all been out to eat where
• 45:40
  you have something and you can't stop thinking about it.
• 45:43
  I got to get back there. I got to order that again.
• 45:45
  And I, you know, we, we've been to restaurants where we've had
• 45:50
  the opposite experience and you think, oh, yeah, yeah, it was
• 45:53
  great. It was fun.
• 45:54
  You know, it was great. But I don't need to come back
• 45:57
  anytime soon. So to me, everything that I
• 46:00
  tried had to be out of this world.
• 46:02
  The pizza concept, you know, pizza, you don't want to mess
• 46:04
  around. This is the Midwest.
• 46:06
  People like their cheese. You like your pizza.
• 46:09
  When I met the chef of Rectangle Pizza, Jeff Rogers, I brought my
• 46:18
  I brought my 90 year old father-in-law in his three piece
• 46:23
  suit to come with me because he didn't know what I was doing
• 46:26
  with this food hall thing. I was opening a restaurant in
• 46:28
  his line in restaurants for huge financial failures and I was
• 46:33
  insane. And the only thing that that the
• 46:35
  Harris Machinery building needed was another great big fire.
• 46:42
  You know, I love him. He's.
• 46:45
  He we love him. What?
• 46:46
  What's he think now? OK, so he can, well, he, he
• 46:49
  loves it. But I, I have to tell you, when
• 46:52
  Jeff Rogers came out of the kitchen in boxer shorts, a
• 46:56
  chef's coat, knee high socks, hiking boots and his bandana
• 47:01
  tied around and set down the shredder pizza, Detroit style
• 47:05
  pizza. And we tried it, You know, first
• 47:10
  of all, my father-in-law got to see what I was doing and how I
• 47:13
  was doing it. And, and then the second part of
• 47:18
  that is the pizza was out of this world.
• 47:21
  And they later went on, they participated in a nationwide
• 47:25
  contest that was on Good Morning America were voted the best
• 47:28
  pizza in America a few years ago, Good Morning America came
• 47:30
  to the food hall film. So that's exciting.
• 47:33
  So. So, so many parts of this are
• 47:36
  fascinating to me. The business model is really
• 47:39
  intriguing. I mean, you really de risked
• 47:41
  this for these chefs, you know, creating their own concepts, you
• 47:45
  know, just charging a percentage of sales.
• 47:48
  What is it? Sounds like you guys are having
• 47:50
  lots of success. It's like this catalyst for
• 47:54
  gentrification. So, you know, the area around
• 47:57
  there is really improving. It's growing up.
• 48:02
  What does the future look like? What like is it like, hey, we've
• 48:05
  got a good thing going, we're just going to keep doing what
• 48:07
  we're doing? Are there plans for any changes,
• 48:11
  Add-ons, growth? Well, just like Madonna, she
• 48:16
  keeps reinventing herself, right?
• 48:18
  Food halls are not You just open it, open the door it, you know,
• 48:23
  no business, especially hospitality, works like that.
• 48:27
  We, you know, in our business model, we set up the kitchens so
• 48:33
  that the kitchens would turn over for positive reasons and
• 48:38
  people have gone on to, you know, continue to launch their
• 48:42
  brands. You know, they start with one
• 48:44
  concept here, they launch their brands and they open more
• 48:46
  locations. We had one very talented couple
• 48:50
  that was in here and they opened they they were going to pivot to
• 48:57
  a different concept in the food hall and they came to me and
• 48:59
  said we have always wanted to open our own full service
• 49:03
  restaurant. And our dream is right in front
• 49:06
  of us. We've located a space and we
• 49:08
  want to do it. And I'm like, that's amazing.
• 49:11
  And so I mean, it's a restaurant, it's called Pink
• 49:14
  Ivy, it's in Hopkins, MN. Michael Shaughnessy and Verrika.
• 49:19
  There is some of the best food you've ever had.
• 49:22
  I'm so proud of them. They're they're just, that's the
• 49:26
  best part of what I do is I get to help these people launch the
• 49:29
  brands and it's really fun. So the next thing, I'm sorry,
• 49:34
  going back to your question, the next thing is, you know, we just
• 49:37
  have to keep doing what we're doing.
• 49:38
  We have to keep recreating. We need to keep buying new chef
• 49:41
  talent. We do a lot of public
• 49:43
  activations. We do, you know, bar and
• 49:47
  bubbles. We'll have a fitness instructor
• 49:48
  come in, teach a 45 minute bar class on mats, you know, in the
• 49:52
  more weekday morning before we open.
• 49:54
  And then when you're finished, you should have a glass of
• 49:56
  bubbles, of course, because you just did a 45 minute bar class.
• 50:00
  So you know, it could be kombucha, but or Prosecco.
• 50:04
  We you know, we do keg hit, which is we go through, you
• 50:09
  know, on our busier weeks, we go through 150 kegs of beer a week.
• 50:13
  We have a room to house our empty kegs.
• 50:15
  So we have a fitness instructor come in, a group comes in again,
• 50:20
  This is before we opened. They use the empty kegs to do
• 50:22
  lunges and squats and do a whole workout with the kegs.
• 50:26
  So it's kind of fun. You know, we we need to
• 50:29
  constantly come up with new activations.
• 50:32
  We were home to the Great Northern and huge immersive
• 50:36
  Sonic experience in our parking lot.
• 50:39
  So thermoculture, you know that's and then you come in and
• 50:44
  change and eat and drink. Things to keep freshening up,
• 50:48
  like give people a reason to new people, a reason to visit and
• 50:53
  people who know the space, a reason to come back.
• 50:56
  Oh, did you hear this fun thing that they're doing now?
• 50:58
  We should go back there. It's been a minute.
• 50:59
  Yeah. Right.
• 51:00
  And we also are working on a digital art light show to be
• 51:05
  projected on the United Crushers silos.
• 51:10
  So we're getting closer to that than outside partner.
• 51:13
  So that will be set in the backdrop.
• 51:16
  We want to bring an artist from around the world and, you know,
• 51:19
  work with. We just met with our local
• 51:24
  theater partner here, Hennepin Arts, met with the Hennepin Arts
• 51:27
  team, talked about some fun things we could do, you know,
• 51:30
  maybe do something with the orchestra playing and have
• 51:33
  lights in the backdrop, you know, do a Broadway musical,
• 51:36
  sing along. You know, I'd love to play, you
• 51:40
  know, the World Cups coming up this June, you know, and it's in
• 51:42
  our time zone. So love to do that, love to do
• 51:46
  holiday light shows. Just just another, you know,
• 51:49
  Minneapolis is, is a beautiful city.
• 51:51
  Another awesome cultural thing to do when you're here.
• 51:56
  Experiential. Then, of course, come in and
• 51:58
  have a cocktail. Yeah, Why not?
• 52:01
  Yeah. So.
• 52:03
  So you guys are having lots of success, which is awesome.
• 52:06
  You've had a long career. What's a hard thing that you've
• 52:10
  had to overcome something personal or professional?
• 52:13
  What's a What's a real struggle that you?
• 52:16
  So I would say the hardest thing that I have been through, I
• 52:24
  would say it's both personal and professional is, you know, right
• 52:28
  now it's February of 2026, We are, we have over 2000 federal
• 52:35
  agents in town, you know, Operation Metro Surge as it is
• 52:42
  called. And you know, keeping in mind we
• 52:47
  have a huge political spectrum or, or I, you know, people are
• 52:52
  all over the board politically in this country, in this state,
• 52:56
  in this city. You know, you, you say it one
• 52:59
  way, half the people hate you, you say it another way, half the
• 53:02
  people hate you. What I will say to this is
• 53:05
  what's going on on the ground here, for those of us that live
• 53:09
  here and the personal stories of what is happening on the
• 53:13
  streets, it is unlike anything that you see in the news on
• 53:18
  social media. The lack of humanity is
• 53:24
  positively staggering and heartbreaking and it's strongly
• 53:30
  affecting. And I know this is secondary
• 53:33
  compared to the humanitarian aspects of this, but it is, it's
• 53:39
  really affecting our economy. So, and I, I think people should
• 53:44
  know that it, you know, right now people see on the news, they
• 53:49
  see federal agents and protesters and chemical agents.
• 53:52
  And so they don't want to go out.
• 53:54
  So retail, restaurants, everybody's hurting right now.
• 54:00
  We know there's an end. We know there's an end.
• 54:02
  So, you know, getting through that and supporting my team and
• 54:09
  the mental health aspects of my team around me and you know, I
• 54:15
  would say it's very hard. OK, You brought me to Barbara
• 54:18
  Walters question here. It's been very hard.
• 54:21
  And so I'm optimistic that this will end and we will get back.
• 54:28
  We will relaunch our city's been through a lot.
• 54:31
  I mean, we had George Floyd riots, You know, we've been
• 54:37
  rebuilding neighborhoods. Our we've rebuilt our Police
• 54:40
  Department. We we want to keep moving in the
• 54:44
  right direction. Those of you're here love it
• 54:46
  here. This is a great place to live,
• 54:49
  great place to raise kids. So.
• 54:51
  Yeah, I appreciate you giving a voice to all that, Patty.
• 54:54
  It's, you know, something that's it's, it's hard to, to live.
• 54:57
  It's with it's, it's hard. I think regardless of which side
• 55:01
  of, you know, the political fence that you're on, You know,
• 55:04
  'cause I talked to a lot of folks in different industries, a
• 55:07
  a lot in the restaurant industries.
• 55:09
  And whether they're talking about it live on the interview
• 55:13
  or they're talking about it, you know, privately off camera,
• 55:17
  they're all concerned it is affecting their workforce.
• 55:23
  You know, when it, in a time when the labor market is tight
• 55:27
  as it is, it's harder to get folks to come to work 'cause,
• 55:33
  you know, they're worried about what's gonna happen to them.
• 55:37
  And then the other thing that happens is, you know, even when
• 55:41
  these are lawful citizens, right, they're here legally,
• 55:45
  they look different. And so when they're done with
• 55:49
  work, they just want to go home. You know, they may have gone out
• 55:53
  for, you know, dinner or a drink or, you know, run to the store
• 55:56
  or something and spend their hard earned dollars in local
• 56:00
  businesses. And and now they don't want to
• 56:02
  do that because they don't want to be at risk.
• 56:05
  And so wherever you sit on, you know, the political spectrum of
• 56:09
  this, there's little question that it's affecting the economy.
• 56:15
  And I think that's something that even if the humanitarian
• 56:18
  aspect doesn't really pull at you, you know, the, the economic
• 56:22
  aspect should. So it takes some, it takes a lot
• 56:25
  of strength because it's one of those things where you're right,
• 56:28
  if you say something, you're going to make 50% of the people
• 56:32
  really angry at you. And especially when you're in a
• 56:37
  business that is so driven by by social media, our social media
• 56:43
  marketing campaign is a huge part of us.
• 56:45
  And and you know the comments, if you, you know you do
• 56:51
  something wrong, you say something right, you have to
• 56:54
  stay as neutral as possible. And you know, and.
• 56:57
  Even when you stay neutral, you can't win because then people
• 57:00
  wanted you to take a stronger stance.
• 57:02
  Yeah. Yeah.
• 57:03
  And I've, I've had this conversation with my licensees
• 57:06
  that, you know, really want me to speak out and, and, you know,
• 57:12
  do things that I think I think is not safe and it's not in our
• 57:15
  long term best interests or collective interest overseeing
• 57:18
  as many businesses as we have because we need to keep going.
• 57:23
  And, you know, so people are offended by the fact that I'm
• 57:27
  not angry enough, saying enough. And, you know, everybody is
• 57:31
  dealing with this in their own way, but it's, it's been a very
• 57:36
  huge stressful toll. Yeah.
• 57:39
  So hopefully someone somewhere will come to their will.
• 57:45
  Bring down the temperature in the room.
• 57:47
  Yeah. So let's shift gears into
• 57:49
  something more positive. What's your superpower, Patty?
• 57:53
  OK, well, I can tell you what my husband would say, but oh,
• 57:58
  you're wonderful. People want to spend time with
• 58:00
  you. You're fun.
• 58:01
  I would say it's resilience. We've had a lot in developing
• 58:07
  this project, you know, with the structural issues with the
• 58:10
  building, with the city planning process, rezoning, you know, the
• 58:17
  business plan, every, everything that is happening, you know,
• 58:21
  things happen that the don't go smoothly.
• 58:24
  And it's just the ability to just get back up and get back in
• 58:28
  there. And resilience is #1 coupled by
• 58:31
  Rose. Rose.
• 58:35
  Why Resilience and Rose? Those are my 2 superpowers.
• 58:40
  Does Rose give you the superpower then?
• 58:42
  Is that that's the. Fuel, we'll just have to talk
• 58:45
  about that offline all. Right, fair enough.
• 58:48
  I've just got one more question for you today, Patty.
• 58:50
  But before I ask, I want to do 3 quick things.
• 58:52
  First of all, anybody who wants to follow what they're doing,
• 58:55
  learn more about it. They've got a really interesting
• 58:58
  website, addressmalcolmyards.marketsoinsteadof.com
• 59:04
  or.net. It's dot market and Malcolm.
• 59:07
  Malcolm and Yards, plural. So Malcolm, Yards, dot market.
• 59:14
  And we'll have that in the show notes for everybody.
• 59:17
  Speaking of which, if you're enjoying the show, a quick
• 59:19
  comment or review on your favorite podcast app goes a long
• 59:23
  way towards helping others discover our show.
• 59:25
  So thank you for taking a quick moment to do that right now.
• 59:29
  And as a reminder, if you want to get more restaurant employees
• 59:32
  access to therapists, doctors and prescription meds, that is
• 59:36
  paradoxical as it seems actually increases your company's net
• 59:39
  profits, Reach out to us at add back benefits.com.
• 59:43
  All right. Last question for you, Patty.
• 59:45
  A year from now, what is 1 very specific thing that you hope to
• 59:48
  be celebrating? I hope to be celebrating still,
• 59:53
  you know, for any business owner.
• 59:55
  I I want to still be in business.
• 1:00:00
  I want to have, you know, some great talent and you know, I
• 1:00:06
  think that light show going. I think those that's that's the
• 1:00:11
  plan for a year from now. Just keep going what you know
• 1:00:15
  and. And this is the funnest job in
• 1:00:17
  the world. I'm so lucky I get to do this.
• 1:00:19
  This is, I mean, I get to, to meet the most incredible people
• 1:00:24
  between our, you know, culinary team, my staff, the people in
• 1:00:29
  the city, you know, politicians, public leaders, It's this is the
• 1:00:35
  funnest job in the world. So I just want to keep doing
• 1:00:37
  what I'm doing. I love it.
• 1:00:39
  Patty Wall from the Market at Malcolm Yards, I want to be the
• 1:00:43
  first to thank you for sharing both your time and your story
• 1:00:46
  with us today. I really appreciate you being
• 1:00:47
  here. Thank you.
• 1:00:50
  Folks, that's a wrap on another episode of the Inspired Stories
• 1:00:52
  podcast. Thanks for learning with us.
• 1:00:54
  And if one thing stood out, put that into action today.