Latest / Earn Your Leisure / Study Hall: Blueprint To Build A Restaurant Empire

Transcript

Study Hall: Blueprint To Build A Restaurant Empire · Earn Your Leisure

• 0:00
  Speaker 1: An illegal alien from Guatemala charged with raping a child
• 0:03
  Speaker 1: in Massachusetts. An MS thirteen gang member from Al Salvador
• 0:07
  Speaker 1: accused of murdering a Texas man of Venezuelan charged with
• 0:11
  Speaker 1: filming and selling child pornography in Michigan. These are just
• 0:15
  Speaker 1: some of the heinous migrant criminals caught because of President
• 0:19
  Speaker 1: Donald J. Trump's leadership. I'm Christy nom the United States
• 0:23
  Speaker 1: Secretary of Homeland Security. Under President Trump, attempted illegal border
• 0:28
  Speaker 1: crossings are at the lowest levels ever recorded, and over
• 0:31
  Speaker 1: one hundred thousand illegal aliens have been arrested. If you
• 0:35
  Speaker 1: are here illegally, your next you will be fined nearly
• 0:39
  Speaker 1: one thousand dollars a day, imprisoned, and deported. You will
• 0:43
  Speaker 1: never return. But if you register using our CBP home
• 0:46
  Speaker 1: app and leave now, you could be allowed to return legally.
• 0:50
  Speaker 1: Do what's right. Leave now. Under President Trump, America's laws,
• 0:55
  Speaker 1: border and families will be protected.
• 0:57
  Speaker 2: Sponsored by the United States Department of Homeland Security.
• 1:06
  Speaker 3: All right, guys, So a lot of people asks us
• 1:08
  Speaker 3: how do they make a podcast? So I'm let you
• 1:10
  Speaker 3: on a secret on the easiest, most productive way to
• 1:14
  Speaker 3: start a podcast and get it up and running. And
• 1:17
  Speaker 3: that is the app called Anchor is free. They have
• 1:20
  Speaker 3: all kinds of cool creation tools that allow you to
• 1:23
  Speaker 3: record and edit your podcast right from your phone a computer.
• 1:26
  Speaker 3: They will distribute your podcast for you to all of
• 1:28
  Speaker 3: the major outlets including Spotify, Apple, Google, manymore, and you
• 1:33
  Speaker 3: can make money from your podcast with no minimum listenership.
• 1:36
  Speaker 3: It's everything you need to make a podcast in one simple,
• 1:39
  Speaker 3: easy place. So if you're interested in starting a podcast,
• 1:43
  Speaker 3: go download the free Anchor app or go to anchor
• 1:47
  Speaker 3: dot fm to get started.
• 1:49
  Speaker 4: Let's do it.
• 1:55
  Speaker 5: My graduates from my school being forts bad drop bag
• 2:00
  Speaker 5: drop or Mike drop bag drop drop.
• 2:14
  Speaker 6: You know from the time when I was young, like
• 2:16
  Speaker 6: you're killing the guys, familiarize you what you know my
• 2:18
  Speaker 6: story about when we're being young always had a model
• 2:20
  Speaker 6: of cutting out the middlemunth right. So like, if you
• 2:22
  Speaker 6: take my restaurant, I sell breakfast and brunch. How many
• 2:25
  Speaker 6: times have you been to brunch on a Monday morning?
• 2:29
  Speaker 5: Never?
• 2:29
  Speaker 7: Yea.
• 2:32
  Speaker 6: So now I'm in the industry in which seventy percent
• 2:35
  Speaker 6: of my customer base is gonna come Saturday Sunday, right,
• 2:38
  Speaker 6: And then I'm in a white neighborhood, so a lot
• 2:40
  Speaker 6: of my clients I was black, which means that they
• 2:42
  Speaker 6: drove to the restaurant, right, I don't have parking, so
• 2:44
  Speaker 6: you drove, you had to go out of your way,
• 2:47
  Speaker 6: you know. And then from when you finally get in there,
• 2:48
  Speaker 6: you're looking for an experience and that can't happen in
• 2:50
  Speaker 6: thirty minutes. So being able to really identify who my
• 2:54
  Speaker 6: customers are and what they want allow me.
• 2:57
  Speaker 4: To really focus on just a small nation audience. So
• 3:00
  Speaker 4: most people can admit they have.
• 3:01
  Speaker 6: A mental brunch on Tuesday nless you live in LA
• 3:03
  Speaker 6: you're like wealthy issue, you know what I mean? You
• 3:06
  Speaker 6: know what I'm saying, So like it was easier for
• 3:08
  Speaker 6: me to be able to figure out what really miss.
• 3:11
  Speaker 4: I'm also a several pieces to it. I don't have
• 3:13
  Speaker 4: to cut labor.
• 3:14
  Speaker 6: Everybody coming on the same time, everybody get paid the
• 3:16
  Speaker 6: same amount of things they can go home and kind
• 3:18
  Speaker 6: of gazing labor in that way, no food goes the
• 3:21
  Speaker 6: ways we run everything a small bash and when we're
• 3:23
  Speaker 6: out of things, we're out of things because people understand
• 3:25
  Speaker 6: the concept, right, So those things really made sense. And
• 3:29
  Speaker 6: then also I knew that it would create in the
• 3:31
  Speaker 6: loure in a sense that people would want to come
• 3:33
  Speaker 6: there and it would foundationally be a destination place. So
• 3:37
  Speaker 6: it's like, now everybody got a cram in these two
• 3:39
  Speaker 6: days for this place.
• 3:40
  Speaker 4: That's really remarkable.
• 3:41
  Speaker 7: It's like a limited quantity of Yeah.
• 3:43
  Speaker 4: It's limited quantity.
• 3:44
  Speaker 8: Yeah, you know that approach, that model is pretty pretty brilliant.
• 3:49
  Speaker 7: The fact that y'all is doing it, because.
• 3:50
  Speaker 8: One of the fastest growing chains in America is called
• 3:53
  Speaker 8: First Watch. It's like this restaurant Cheam, and they have
• 3:56
  Speaker 8: a similar model where they've specialized just in breakfast and brunch,
• 3:59
  Speaker 8: but they only open from seven to two thirty and
• 4:02
  Speaker 8: their thing was like the same thing.
• 4:03
  Speaker 7: He says. It's like the work quality of it, Like everybody.
• 4:06
  Speaker 8: Loves coming because it's notices one shift, and then the
• 4:09
  Speaker 8: employee retention rate is great because people have work home
• 4:13
  Speaker 8: balance where they can get home, they great kids up,
• 4:17
  Speaker 8: and they can still make dinner and everybody loves it.
• 4:19
  Speaker 8: So like, that's interesting that you guys are doing because
• 4:21
  Speaker 8: it seems to be a trend that's them to start
• 4:23
  Speaker 8: happening in the country.
• 4:25
  Speaker 3: And also all right, so because in this show, so
• 4:29
  Speaker 3: a lot of shows I'll watch in YouTube, like I'll
• 4:31
  Speaker 3: watch these Gurules quote unquote Gurules on YouTube for forty
• 4:33
  Speaker 3: five minutes, and I don't I don't know what I
• 4:35
  Speaker 3: actually watched. It's like they talk in circles for forty
• 4:39
  Speaker 3: five minutes and then it's like, Okay, subscribe to my
• 4:43
  Speaker 3: private YouTube channel premium nine hundred dollars.
• 4:46
  Speaker 4: I'm more for go to my seminars.
• 4:48
  Speaker 3: So it's like, we're going to give you the straight
• 4:50
  Speaker 3: blueprint of how to be successful. Whether you're taking the
• 4:52
  Speaker 3: eyes up to you, but we want to give you
• 4:54
  Speaker 3: all the two that you need to be successful. So
• 4:56
  Speaker 3: can we talk about as far as like revenue, like
• 5:00
  Speaker 3: how your revenue model actually works, because the thing about
• 5:03
  Speaker 3: it is that, especially in the black community, how I
• 5:06
  Speaker 3: see it is that entrepreneurs, we have three types of
• 5:09
  Speaker 3: businesses that we always aspire to be right.
• 5:12
  Speaker 4: To our say, let's do the list.
• 5:13
  Speaker 3: Barber shop here, salon number one, that's number one, right,
• 5:17
  Speaker 3: and then clothing store yep, and then a restaurant. I
• 5:21
  Speaker 3: don't know why, but everybody is like everybody's dreaming to
• 5:23
  Speaker 3: have a restaurant, right, and it's one of the hardest
• 5:25
  Speaker 3: businesses to actually be successful.
• 5:27
  Speaker 4: And like I think like ninety five percent of restaurants.
• 5:30
  Speaker 7: And kind of came to the conclusion that it's a
• 5:32
  Speaker 7: status thing.
• 5:33
  Speaker 4: But yes, your model, but Joins is actually worked, it's working,
• 5:36
  Speaker 4: and it's still a status yeah yeah, yea.
• 5:39
  Speaker 6: So it's about revenue, and like, how yeah, can you
• 5:43
  Speaker 6: in the restaurant industry, just specifically in my industry, you
• 5:45
  Speaker 6: have three general costs, which is you have label costs,
• 5:48
  Speaker 6: you have food costs, and then you have overhead, right,
• 5:51
  Speaker 6: it's overhead or the fixed cause, which is the cost
• 5:53
  Speaker 6: of the building operating expenses, whether it's trash and mobile, greational, moval, gas, electric,
• 5:58
  Speaker 6: you cable things like that.
• 5:59
  Speaker 4: Those things won't go away. They're fixed, right.
• 6:01
  Speaker 6: And then you have labor cause, which is obviously the
• 6:03
  Speaker 6: cost of having people on STAB that can officially execute
• 6:07
  Speaker 6: whatever it is.
• 6:08
  Speaker 4: That you want to do. And then you have food costs.
• 6:11
  Speaker 6: So I scaled the model in a way in which
• 6:13
  Speaker 6: the profit was already built in. So it was I
• 6:16
  Speaker 6: like to call it winning at the table. So I
• 6:18
  Speaker 6: went at the table. Like for example, with me, my
• 6:20
  Speaker 6: highest price selling item is a chicken and waffle, but
• 6:22
  Speaker 6: it's the most highly consumed item. A lot of times
• 6:25
  Speaker 6: people who are in the restaurant industry They tend to
• 6:27
  Speaker 6: sell things because they having a lower to them, or
• 6:29
  Speaker 6: they look really nice, or they think it's going to
• 6:31
  Speaker 6: attract a certain crowd of people, not considering food costs.
• 6:35
  Speaker 6: Food costs can really sink the ship if you don't
• 6:37
  Speaker 6: really focus on that. My fixed costs and my labor
• 6:39
  Speaker 6: costs are below the industry standard. So like say, for example,
• 6:43
  Speaker 6: let's take a chicken and weal for example, right, and
• 6:45
  Speaker 6: I say, all right, it takes me two dollars to
• 6:47
  Speaker 6: make this chicken and waffle. And I'll ask a young kid,
• 6:50
  Speaker 6: so what are you selling for? They said six dollars? Why,
• 6:52
  Speaker 6: because that's what I thought I should sell it for. First,
• 6:55
  Speaker 6: It's like, if you take me, I'll take the chicken
• 6:56
  Speaker 6: and walf for a two bucks, And I know my
• 6:58
  Speaker 6: food costs to be twenty percent right side times about five,
• 7:02
  Speaker 6: So I've.
• 7:02
  Speaker 4: Already won at the table. I don't have to make
• 7:04
  Speaker 4: an assumption.
• 7:05
  Speaker 6: But then I might add a two dollar margin on
• 7:07
  Speaker 6: it and sell it for twelve dollars a while, because.
• 7:09
  Speaker 4: Now you're gonna take you ten souls. You're gonna want
• 7:10
  Speaker 4: syrup to go.
• 7:12
  Speaker 6: You know, it might be a situation where they might
• 7:14
  Speaker 6: burn your chicken the off and now you gotta make another,
• 7:16
  Speaker 6: so you have to win at the table.
• 7:20
  Speaker 4: In my industry, the margin is about five to.
• 7:22
  Speaker 6: Six percent for the owner of what you'll typically make,
• 7:24
  Speaker 6: which you'll typically net. I'm netting, I mean twenty five
• 7:27
  Speaker 6: thirty percent. So I'll break the model down as real simple.
• 7:31
  Speaker 6: My fixed costs weekly at seven hundred dollars between the
• 7:34
  Speaker 6: supper club and homemade bunch, with grows anywhere from fifteen
• 7:37
  Speaker 6: to twenty grand. My full cost is twenty percent. So
• 7:39
  Speaker 6: let's take the twenty grand, which is the tying number. Right,
• 7:42
  Speaker 6: So my food cost is twenty percent. That means that
• 7:44
  Speaker 6: four percent four thousand goals to food.
• 7:46
  Speaker 4: Right.
• 7:46
  Speaker 6: I already told you that my fixed costs was seven hundred, right,
• 7:49
  Speaker 6: which leads me roughly at forty seven hundred. That leads
• 7:51
  Speaker 6: me at fifteen to three.
• 7:53
  Speaker 4: Right. I run a seven man band.
• 7:56
  Speaker 6: I pay all of them a salary, So all seven
• 7:58
  Speaker 6: people get seven hundred.
• 7:59
  Speaker 4: Dollars a piece. It's forty nine hundred. Right. They'll leave
• 8:02
  Speaker 4: me with ten grand gross.
• 8:05
  Speaker 6: By the time that now that is extracted, maybe I
• 8:07
  Speaker 6: might walk away with seventy five hundred, maybe eight grand,
• 8:09
  Speaker 6: you know, considering that I got stay taxes, and I
• 8:11
  Speaker 6: also got my personal income tax. So now how is
• 8:14
  Speaker 6: it that I'm able to make three hundred and fifty
• 8:16
  Speaker 6: thousand dollars a year when we only gross a million dollars?
• 8:20
  Speaker 6: But in a technical restaurant for me to make a
• 8:22
  Speaker 6: undred fifty thousand dollars a yeah, I had to gross
• 8:24
  Speaker 6: five million dollars. It's a winning model. Why because my
• 8:27
  Speaker 6: fixed costs are low? Why because my my food costs
• 8:30
  Speaker 6: have already been priced out. So I made sure I
• 8:32
  Speaker 6: want it the table, and then I put all my
• 8:33
  Speaker 6: employees on a salary wage. That way, I don't get
• 8:36
  Speaker 6: caught up in hourly in doullars. So it makes sense
• 8:39
  Speaker 6: for us right now.
• 8:40
  Speaker 4: Blueprint, that's that's what I take. We appreciate.
• 8:45
  Speaker 3: First of all, I want to thank you for saying that,
• 8:47
  Speaker 3: because a lot of times people they don't give the
• 8:50
  Speaker 3: blueprint right, or they don't they're like, stink you with
• 8:52
  Speaker 3: their numbers, or they're like it's hit, it's hit a secret.
• 8:54
  Speaker 4: So I want you to fully appreciate store with you.
• 8:57
  Speaker 4: They don't believe the trucks, that's.
• 8:59
  Speaker 3: Not even I want you to fully appreciate somebody just
• 9:02
  Speaker 3: coming in and laying it on the table, right, Like
• 9:05
  Speaker 3: I said, we want I don't know what else we
• 9:06
  Speaker 3: can do. Try to help you out the best way
• 9:09
  Speaker 3: we possibly can. But it's important to have a plan.
• 9:12
  Speaker 3: That's the thing I like when we spoke on the phone.
• 9:14
  Speaker 3: You have a plan in place.
• 9:15
  Speaker 4: Right.
• 9:15
  Speaker 6: Then, another quick piece I will advise people to really
• 9:18
  Speaker 6: focus on, too, is play small ball for a while.
• 9:22
  Speaker 6: Don't get so caught up on perceptional what people think.
• 9:24
  Speaker 6: So like, for example, if you were to say, Derek, well,
• 9:26
  Speaker 6: how would you scale your brand if you had no money?
• 9:28
  Speaker 6: Let me give you that right?
• 9:29
  Speaker 4: So all right?
• 9:30
  Speaker 6: For example, if I had no money, I had the
• 9:31
  Speaker 6: same food, what I would do is I would do
• 9:34
  Speaker 6: a pop up and I would do collapse.
• 9:36
  Speaker 4: You see what I'm saying. Like say, for example, you
• 9:38
  Speaker 4: guys have a podcast.
• 9:39
  Speaker 6: I'm sure you gotta eat eventually, and I would say, well,
• 9:41
  Speaker 6: let me pop up at the podcast.
• 9:42
  Speaker 4: Bring some attention to my brain and I'll make you
• 9:44
  Speaker 4: guys chicken and waffles.
• 9:45
  Speaker 6: Right, pop ups create collapse because now your attention to
• 9:48
  Speaker 6: who you are, So the things that you can focus
• 9:50
  Speaker 6: on what you're free, which is your content that you
• 9:52
  Speaker 6: can produce and put out right.
• 9:54
  Speaker 4: The image of your brand.
• 9:55
  Speaker 6: And the projections and the messages that you convey, and
• 9:57
  Speaker 6: then the relationships that you can create based off of
• 9:59
  Speaker 6: the that you created, which can allow you to a
• 10:02
  Speaker 6: further part of your brand.
• 10:03
  Speaker 4: That's the reason why I'm here.
• 10:04
  Speaker 6: So now those collapse create situations where now you can
• 10:08
  Speaker 6: generate enough money to maybe not get a restaurant, a
• 10:10
  Speaker 6: brick and mortar, but maybe a food truck, maybe a car,
• 10:13
  Speaker 6: and then the car generates flow.
• 10:15
  Speaker 4: You have to understand that flow is data.
• 10:18
  Speaker 6: So all the customers who come into my restaurant, I
• 10:20
  Speaker 6: make sure that they're aware that I have a separate club.
• 10:22
  Speaker 6: I make sure that they connect with me through social media.
• 10:24
  Speaker 6: I make sure I got your phone number and I
• 10:26
  Speaker 6: make sure I got your email.
• 10:27
  Speaker 4: So now I'm texting you pictures of the chicken and
• 10:29
  Speaker 4: waffle while you at work all day. You know what
• 10:31
  Speaker 4: I'm saying, And I'm creating that flow.
• 10:33
  Speaker 6: There's another concept that we execute from time to time
• 10:36
  Speaker 6: called a brunch and go, a brunch pop up of
• 10:38
  Speaker 6: which I can show pictures of my meals right and
• 10:41
  Speaker 6: I can send them out a mass text them.
• 10:43
  Speaker 4: You guys can order them through the cash app, and
• 10:45
  Speaker 4: then you can come pick them up from my house.
• 10:47
  Speaker 6: That's a very effective, very efficient, very clean way in
• 10:49
  Speaker 6: which you don't have any weights, you don't have any overhead,
• 10:52
  Speaker 6: you don't have any labor.
• 10:53
  Speaker 4: It's easy to scale a brand that way.
• 10:55
  Speaker 8: And that's like one of the things that again that
• 10:57
  Speaker 8: we're starting to see the restaurant industry grow to is
• 10:59
  Speaker 8: like these ghost restaurants, so they stay at home restaurants,
• 11:02
  Speaker 8: but people are making them based on their orders, you
• 11:04
  Speaker 8: know what I mean. And Chick fil A actually just
• 11:07
  Speaker 8: created two fulfillment centers where it's just delivery, so you
• 11:10
  Speaker 8: order and they just ship it to you again and
• 11:12
  Speaker 8: saves money on food costs because we're only making it
• 11:15
  Speaker 8: when somebody orders it.
• 11:16
  Speaker 7: Yeah, and the data, like you said, that's important.
• 11:19
  Speaker 3: The data you said, data is you said something.
• 11:24
  Speaker 4: Data is information, you said.
• 11:27
  Speaker 6: So I'll say it to say this, be interested in
• 11:30
  Speaker 6: the people who are interested in you, so like casing
• 11:32
  Speaker 6: for them.
• 11:33
  Speaker 4: You and your wife come into the restaurant, right, it's
• 11:35
  Speaker 4: full of you guys.
• 11:36
  Speaker 6: So I've already brought you in so it's easier for
• 11:38
  Speaker 6: me to sell laterally, which means that now I could
• 11:41
  Speaker 6: feel like data from you and say, look, I know you're.
• 11:43
  Speaker 4: Interested in the brunch. How would you feel about a sell,
• 11:46
  Speaker 4: how would you feel about a wedding? How would you
• 11:47
  Speaker 4: feel about an event?
• 11:49
  Speaker 6: And then grow your business latterly with the people who
• 11:51
  Speaker 6: are coming in. I learned that my first store, and
• 11:54
  Speaker 6: just being ron being real that, you know, I thought
• 11:57
  Speaker 6: I had all these great products and I thought that
• 11:58
  Speaker 6: people needed them, so I would go outside to the
• 12:02
  Speaker 6: people who I felt needed them, and they weren't interested
• 12:04
  Speaker 6: in them. But you guys are sitting here right now
• 12:06
  Speaker 6: and you want them, and it's easier for me to
• 12:08
  Speaker 6: be able to.
• 12:08
  Speaker 4: Grow my brain.
• 12:09
  Speaker 6: Also, in terms of wealth accumulation, it's always easy to
• 12:12
  Speaker 6: grow loud only so that you can accumulate.
• 12:14
  Speaker 4: Well, what do I mean by that?
• 12:15
  Speaker 6: Meaning like, as opposed to me getting seven stores, I
• 12:18
  Speaker 6: can find seven streams in one store. So now you
• 12:20
  Speaker 6: got to realize that I can, I can coach, I
• 12:23
  Speaker 6: can consult, I can speak. I got the restaurant, I
• 12:26
  Speaker 6: got the food truck, I got events, I got the
• 12:29
  Speaker 6: brunch and go. That's seven streams of income. The average
• 12:32
  Speaker 6: manionaire got six to seven streams of income. I don't
• 12:35
  Speaker 6: need anything else for me to get wealthy. I just
• 12:37
  Speaker 6: need to perfect the things that I'm doing, all right, So.
• 12:40
  Speaker 3: Yeah, so all right, so the next topic we're want
• 12:44
  Speaker 3: to go to is scaling your business and taking your
• 12:47
  Speaker 3: business to the next level. All right, So now you
• 12:49
  Speaker 3: have the backstory, you have the current story, or we're
• 12:54
  Speaker 3: gonna take it to the next level. Before I even start,
• 12:56
  Speaker 3: we were kind of being whether we're going to do
• 12:59
  Speaker 3: the last segment on some other stuff that's in the
• 13:02
  Speaker 3: news right now. It's entertaining, but this is more important, Right,
• 13:07
  Speaker 3: We're gonna we're gonna get back to that next week.
• 13:08
  Speaker 3: We're gonna give you some more entertaining stories next week.
• 13:11
  Speaker 3: But this is something that you can actually utilize in
• 13:14
  Speaker 3: your day to day life and be successful and make
• 13:16
  Speaker 3: some money. So we thought that this would be more
• 13:18
  Speaker 3: important to cover for the last segment. So now we're
• 13:20
  Speaker 3: going to go into how to scale your business, right,
• 13:23
  Speaker 3: because it's one thing to have a business. It's another
• 13:25
  Speaker 3: thing to have a successful business. It's another thing to
• 13:27
  Speaker 3: have a successful business that can run without you and
• 13:31
  Speaker 3: can grow into multiple locations and you can actually make
• 13:34
  Speaker 3: some money from because we know that most entrepreneurs aren't
• 13:36
  Speaker 3: really making money. They're struggling, right, So scalability, what's your
• 13:43
  Speaker 3: ideas on scalability.
• 13:45
  Speaker 6: All right, So for me, it always starts with the
• 13:47
  Speaker 6: end in mind, you know what I mean. So the
• 13:49
  Speaker 6: only way that you can scale is no where you're
• 13:50
  Speaker 6: trying to go. Always related to like if we get
• 13:53
  Speaker 6: out of here right now, we're all going somewhere, whether
• 13:56
  Speaker 6: it's a real light, whether deer run across the road,
• 13:58
  Speaker 6: whether it's stop shine, you continue to go. A lot
• 14:02
  Speaker 6: of entrepreneurs are just starting, so it's like you start
• 14:04
  Speaker 6: the ignition up to the car and.
• 14:05
  Speaker 4: Like now you're waiting.
• 14:07
  Speaker 6: No one's going to give you direction because we don't
• 14:09
  Speaker 6: have any mentors. Speaking from an African alnment perspectives, I
• 14:12
  Speaker 6: say so in terms of the scalability of the brand,
• 14:15
  Speaker 6: you have to have a vision as to how you
• 14:17
  Speaker 6: see opportunity in your industry for you to be able
• 14:20
  Speaker 6: to grow in perpetuity.
• 14:21
  Speaker 4: So it always starts for me with my grandkids.
• 14:23
  Speaker 6: So like we say, I don't hustle for my first name,
• 14:25
  Speaker 6: my hustle for my last right, So like why get
• 14:28
  Speaker 6: the trucks because the stores already told you the store model, right,
• 14:32
  Speaker 6: So the trucks are for my grandkids. So when it
• 14:36
  Speaker 6: comes to scaling your brand, you have to you have
• 14:37
  Speaker 6: to be focused on a handful of things. You have
• 14:39
  Speaker 6: to have low overhead. You know what I'm saying. You
• 14:41
  Speaker 6: have to know how to grow to your brand laterally
• 14:44
  Speaker 6: in a way in which that you can generate multiple
• 14:46
  Speaker 6: streams without no more cars. So like, okay, I did
• 14:50
  Speaker 6: the supper club, so let's talk about the supper club.
• 14:52
  Speaker 6: Or if you look at the supper.
• 14:52
  Speaker 4: Club, may you right?
• 14:54
  Speaker 6: I got Lamb Shops broccoli and asparagus, right, but it's
• 14:56
  Speaker 6: the same Lamb Shops that's where eggs and potatoes.
• 14:59
  Speaker 4: At the runch. So I'm not selling anything else. If
• 15:03
  Speaker 4: you don't buy that brunch, I'm gonna dim the lights down.
• 15:05
  Speaker 4: You're gonna buy to night.
• 15:09
  Speaker 6: Yeah, you know what I'm saying. It's like we have
• 15:11
  Speaker 6: to understand what it's gonna take. So I think low
• 15:14
  Speaker 6: overhead is key. I think bringing in partnerships, Creating partnerships
• 15:18
  Speaker 6: is definitely key for black businesses. If you don't create partnerships,
• 15:21
  Speaker 6: the days of being self employed and sitting in your
• 15:24
  Speaker 6: house doing someone's taxes and think you're gonna be on
• 15:25
  Speaker 6: a fortune five.
• 15:26
  Speaker 4: Hundred, it's over with.
• 15:27
  Speaker 6: Yeah, that's yourself partnership collaboration. A lot of times in.
• 15:31
  Speaker 8: Our community we are so hesitant to work with each
• 15:34
  Speaker 8: other because it's like I want to make it out.
• 15:36
  Speaker 8: I want to make it out, not knowing that if
• 15:38
  Speaker 8: we look across like that person trying to make it too.
• 15:41
  Speaker 6: Yeah, like I told you, Like with the Supper Club,
• 15:42
  Speaker 6: it's Randy Problay, who's a partner of mine, and Kevin Vaughan.
• 15:46
  Speaker 4: These gentlemen come on and endoor the stresses of starting
• 15:49
  Speaker 4: up something new.
• 15:49
  Speaker 6: But I've gotten better and better at you so constantly
• 15:53
  Speaker 6: challenging myself. Like when I built out the first restaurant
• 15:55
  Speaker 6: ever six months, the second one was four months. I
• 15:57
  Speaker 6: built out the Supper Club in forty days. I'm talking
• 15:59
  Speaker 6: about we had no MENIU, we had nothing. We just
• 16:01
  Speaker 6: had a general feeling them.
• 16:04
  Speaker 2: This episode is brought to you by P and C Bank.
• 16:07
  Speaker 2: A lot of people think podcasts about work are boring,
• 16:10
  Speaker 2: and sure they definitely can be, but understanding of professionals
• 16:14
  Speaker 2: routine shows us how they achieve their success little by little,
• 16:17
  Speaker 2: day after day. It's like banking with P and C Bank.
• 16:21
  Speaker 2: It might seem boring to save plan and make calculated
• 16:24
  Speaker 2: decisions with your bank, but keeping your money. Boring is
• 16:27
  Speaker 2: what helps you live or more happily fulfilled life. P
• 16:31
  Speaker 2: and C Bank Brilliantly Boring since eighteen sixty five. Brilliantly
• 16:36
  Speaker 2: Boring since eighteen sixty five is a service mark of
• 16:38
  Speaker 2: the PNC Financial Service Group, Inc. P and C Bank
• 16:42
  Speaker 2: National Association Member FDIC.
• 16:47
  Speaker 4: Ernest What's up?
• 16:48
  Speaker 2: You ever walk into a small business and everything just
• 16:51
  Speaker 2: works like the checkout is fast, the receipts are digital,
• 16:54
  Speaker 2: tipping is a breeze, and you're out the door before
• 16:57
  Speaker 2: the line even builds odds are they're using Square. We
• 17:02
  Speaker 2: love supporting businesses that run on Square because it just
• 17:04
  Speaker 2: feels seamless. Whether it's a local coffee shop, a vendor
• 17:07
  Speaker 2: at a pop up market, or even one of our
• 17:10
  Speaker 2: merch partners. Square makes it easy for them to take payments,
• 17:14
  Speaker 2: manage inventory, and run their business with confidence, all from
• 17:17
  Speaker 2: one simple system. If you're a business owner or even
• 17:21
  Speaker 2: just thinking about launching something soon, Square is hands down
• 17:25
  Speaker 2: one of the best tools out there to help you start, run,
• 17:28
  Speaker 2: and grow. It's not just about payments, it's about giving
• 17:31
  Speaker 2: you time back so you can focus on what matters
• 17:34
  Speaker 2: most Ready to see how Square can transform your business
• 17:37
  Speaker 2: visit Square dot com backslash go backslash eyl to learn
• 17:42
  Speaker 2: more that Square dot com backslash, go backslash eyl, don't wait,
• 17:48
  Speaker 2: don't hesitate. Let's Square handle the back end so you
• 17:50
  Speaker 2: can keep pushing your vision forward.
• 17:54
  Speaker 4: Message that we want to deliver, and we build out
• 17:56
  Speaker 4: for that.
• 17:57
  Speaker 6: So in order for you to scale your brand's going
• 17:58
  Speaker 6: definitely take collaborations, especially if you be it's definitely gonna
• 18:02
  Speaker 6: take a minimum overhead, doing as much sweat equity as
• 18:04
  Speaker 6: you can to make sure that everything kind of remains
• 18:07
  Speaker 6: intact in terms of financing. But then also coming under
• 18:11
  Speaker 6: the fold is someone who's greedy in yourself. Like for me,
• 18:14
  Speaker 6: I'm in a rare space because it's no black five
• 18:16
  Speaker 6: star restaurants in Baltimore, so I kind of set the
• 18:19
  Speaker 6: standard for what is to be. But also I have
• 18:22
  Speaker 6: to navigate through a lot of valleys.
• 18:24
  Speaker 4: And hills first.
• 18:25
  Speaker 6: So like always equated to like cowboys and Indians, where
• 18:28
  Speaker 6: like you know, the cowboy will look out and all
• 18:30
  Speaker 6: the Indians will shoot them with the going arrows.
• 18:31
  Speaker 4: I gotta get shot first.
• 18:33
  Speaker 6: But I'm willing to do that if it provides a
• 18:36
  Speaker 6: gateway or a path for you So it's more specifically
• 18:38
  Speaker 6: when it comes to scaling businesses, I think that you
• 18:40
  Speaker 6: have to have a plan in a way in which
• 18:42
  Speaker 6: you see yourself in that business years from now. So
• 18:45
  Speaker 6: always think about your grandkids and then reverse engineering. So like,
• 18:48
  Speaker 6: that's what I do when I solve problems in my business.
• 18:50
  Speaker 6: I don't focus on the shit that's good, Like, oh,
• 18:52
  Speaker 6: the food is nice, and you know that the core
• 18:55
  Speaker 6: is nice. But what about the fact that every week
• 18:57
  Speaker 6: when they say they come here, they feel like the
• 18:58
  Speaker 6: lines are too long, or you know, maybe they all
• 19:01
  Speaker 6: want hot seal with the pancake instead of just you know,
• 19:04
  Speaker 6: room tip much your serf. So I think you got
• 19:06
  Speaker 6: a reverse engineer.
• 19:07
  Speaker 4: So it all goes into how you say it. So
• 19:09
  Speaker 4: in terms of my business.
• 19:10
  Speaker 6: Model, we all know I like the real estate peace.
• 19:12
  Speaker 6: So it's a mixed use property. It's commercial downsta talk
• 19:15
  Speaker 6: about that. I don't let me talk about that, Okay,
• 19:17
  Speaker 6: So it's real something with my piece, you know what
• 19:19
  Speaker 6: I'm saying. So I have a mixed use property right,
• 19:22
  Speaker 6: which means that it's commercial slash residential.
• 19:24
  Speaker 4: There are tennis upstairs.
• 19:25
  Speaker 6: The tennis pay the run upstairs, and now I have
• 19:28
  Speaker 6: to deal with the rest of it downstairs, which leaves
• 19:30
  Speaker 6: me with a minimum to no overhead because now you
• 19:32
  Speaker 6: have people who've leveraged the cost. So I speak to
• 19:35
  Speaker 6: entrepreneurs who have a brick and mortar. Find other ways
• 19:37
  Speaker 6: to use what you already have outside instead of going
• 19:40
  Speaker 6: outside of the scope of what you're doing. So like say,
• 19:43
  Speaker 6: if you have a beauty salon and then you can
• 19:45
  Speaker 6: allow someone to double it and use the space as
• 19:47
  Speaker 6: a barber shop. Stop getting so caught up in the
• 19:49
  Speaker 6: think and really thin things. I call it we major
• 19:51
  Speaker 6: and minor things. So Black people, we tend to major
• 19:54
  Speaker 6: and minor things, and we make things that are really important,
• 19:57
  Speaker 6: we sit them behind the minor thing, Like what are
• 20:00
  Speaker 6: people gonna think of me versus creating wealth? You know
• 20:03
  Speaker 6: what I'm saying, How am I gonna be perceived if
• 20:05
  Speaker 6: I rent my space? It's gonna be perceived like I
• 20:07
  Speaker 6: don't got money. This is doing it versus their additional income.
• 20:11
  Speaker 4: You know what I mean?
• 20:12
  Speaker 6: Maybe I might not want to just stuff the lamb
• 20:15
  Speaker 6: chops with lobster this week to save it.
• 20:16
  Speaker 4: Out, you know what I'm saying. So those things are
• 20:18
  Speaker 4: extremely important.
• 20:19
  Speaker 6: How we look is extremely like it's a very big
• 20:22
  Speaker 6: thing to us, Whereas for me it was like, yo,
• 20:25
  Speaker 6: when I first started my brand, like I told you,
• 20:26
  Speaker 6: I came into the game with one hundred grand, right.
• 20:29
  Speaker 6: I could have gotten caught up an ego and been like, well,
• 20:31
  Speaker 6: I'm not gonna clear this plate or I'm not gonna
• 20:33
  Speaker 6: watch these dishes because this is not what count. But
• 20:35
  Speaker 6: I think the division always allows you to surmount. So
• 20:40
  Speaker 6: even when you busting tables, you're thinking about I'm going
• 20:42
  Speaker 6: eight locations in ten years, so what does it matter,
• 20:45
  Speaker 6: or you're thinking about your last name, think about the
• 20:47
  Speaker 6: long term, keep the overhead head low, focus on collaborations,
• 20:51
  Speaker 6: and get other people who have morenage in.
• 20:53
  Speaker 3: Now that's meant well, just one minute before you go
• 20:55
  Speaker 3: choice because what you said was very important. I don't
• 20:57
  Speaker 3: want to think over people's heads. So you're making money
• 21:00
  Speaker 3: from the tenants upstairs, and that's pretty much covering the
• 21:02
  Speaker 3: cost of the restaurant, so that saves you.
• 21:05
  Speaker 6: Yeah, the tendants up says cover about roughly sixty percent
• 21:08
  Speaker 6: of the note.
• 21:09
  Speaker 3: So that's important to understand because you have to find
• 21:13
  Speaker 3: creative ways to leverage.
• 21:15
  Speaker 4: And that's the scaling model in general.
• 21:17
  Speaker 6: So when people come to men and they say, well, dork,
• 21:19
  Speaker 6: I think you look great in the strip mode of shopping,
• 21:20
  Speaker 6: so it don't fit them out. So the only way
• 21:23
  Speaker 6: I could grow my brain is the mixed use properties,
• 21:25
  Speaker 6: that of townhouses or apartments in which I'm at the bottom.
• 21:28
  Speaker 6: That's what that looks like. So now now let's really
• 21:30
  Speaker 6: think about it and break it down. It's no longer
• 21:32
  Speaker 6: a restaurant play. It's a real estate play. Yeah.
• 21:36
  Speaker 4: That's so.
• 21:36
  Speaker 8: Some of the things that people want to know is like,
• 21:39
  Speaker 8: what are the qualities you need to be an owner?
• 21:42
  Speaker 8: So we did a little research and likabilities one being
• 21:46
  Speaker 8: able to multitask, being able to delegate, And one of
• 21:49
  Speaker 8: the most interesting things I read was being able to
• 21:52
  Speaker 8: thrive under stressful conditions. And I think that gets overlooked.
• 21:56
  Speaker 8: You want to talk about some of the setback stress,
• 21:59
  Speaker 8: the stress.
• 22:01
  Speaker 4: No, but it's never all good. It's never all good.
• 22:03
  Speaker 4: It's never all good for me.
• 22:06
  Speaker 6: Yeah, I mean, especially as a black person, because you know,
• 22:09
  Speaker 6: my restaurants all black.
• 22:10
  Speaker 4: You know, the staff is black.
• 22:12
  Speaker 6: We hire any and everyone's qualified, but I focus on black,
• 22:17
  Speaker 6: you know, because we need it.
• 22:18
  Speaker 4: So they the hardest to work with, you know, Yeah,
• 22:23
  Speaker 4: they the hardest to work with.
• 22:23
  Speaker 6: And the reason why is because we don't have models,
• 22:27
  Speaker 6: so like when you have, when you got models, you
• 22:28
  Speaker 6: could buy any things. I always speak. I generally, I mentored,
• 22:32
  Speaker 6: and I hire mostly young black men. They the hardest
• 22:35
  Speaker 6: to deal with because they don't buy in it anything
• 22:37
  Speaker 6: because they can't say, well, well, Derek, your dad is
• 22:41
  Speaker 6: a third generation restaurant al and we've seen you guys
• 22:43
  Speaker 6: come through the ranks because my dad worked for your dad,
• 22:47
  Speaker 6: and now I can believe in this, right, But we
• 22:50
  Speaker 6: tend to believe in Northtons because it's fifty five or
• 22:53
  Speaker 6: eighty locations and they got billions of dollars and they're
• 22:56
  Speaker 6: gonna give you all these wages and all this shit's
• 22:57
  Speaker 6: gonna be promised to you, so you tend.
• 22:59
  Speaker 4: To focus on today.
• 23:00
  Speaker 6: It's very difficult as a as a black entrepreneur because
• 23:04
  Speaker 6: we get the.
• 23:05
  Speaker 4: Most resistance from our people.
• 23:06
  Speaker 6: So I'll explain to you how what I mean when
• 23:08
  Speaker 6: I say that, let's talk about consumerism. So that's something
• 23:11
  Speaker 6: that's big to me, right versus support, Well, I support
• 23:14
  Speaker 6: black business.
• 23:15
  Speaker 4: Well support is more of a philanthropic thing. So if
• 23:18
  Speaker 4: you see that I'm doing what I'm doing.
• 23:20
  Speaker 6: Or you decide to cash at me or you or
• 23:21
  Speaker 6: you know someone that might be in my industry who
• 23:23
  Speaker 6: can help provide an additional service or more mentorship, then
• 23:26
  Speaker 6: that's support. But if you come to me and you
• 23:29
  Speaker 6: pay for a chicken and waffle because it's great because
• 23:31
  Speaker 6: you like it, then that's consumption. And we really have
• 23:34
  Speaker 6: to educate the consumers on what consumption really means. Support
• 23:38
  Speaker 6: doesn't mean that because you came to my restaurant and
• 23:41
  Speaker 6: you spent some money, you supported me. No, because I
• 23:43
  Speaker 6: didn't have to drag you up and support mercedes. You
• 23:46
  Speaker 6: got a Mercedes outside. Now you ain't have to say,
• 23:48
  Speaker 6: oh you lucky y'all came in and supported y'all.
• 23:51
  Speaker 4: You know you don't, right, Yeah, but with us, it's
• 23:54
  Speaker 4: a certain level of life. You owe me, Yeah, you
• 23:58
  Speaker 4: owe me.
• 23:58
  Speaker 6: You know, entitlement, entitleed, it comes with it s So
• 24:00
  Speaker 6: with that entitle we have to understand what that looks
• 24:02
  Speaker 6: like to you. Because, okay, this is another way in
• 24:04
  Speaker 6: which you can scale black businesses a robust top line.
• 24:08
  Speaker 6: You gotta make sure that you funnel any and every
• 24:10
  Speaker 6: doubt or not. Just you come by the checking the
• 24:12
  Speaker 6: while keep doing your thing. Bro, Hey appreciate you since
• 24:15
  Speaker 6: y'all have a governa really piler. That shit on your
• 24:18
  Speaker 6: mother's birthday, valentized day, your anniversary, add to your kids
• 24:23
  Speaker 6: soccer game. Dump it on because it will allow us
• 24:26
  Speaker 6: to make a certain amount of money and then will
• 24:28
  Speaker 6: overcome obstacles, will surmount mistakes, and we can scale because
• 24:33
  Speaker 6: I mean, if really all go down the sales for real,
• 24:35
  Speaker 6: for real, I can scale. I can have a medio
• 24:37
  Speaker 6: a business. But if I'm generating a lot of sales,
• 24:40
  Speaker 6: they're not gonna scale. McDonald's. They don't have the best
• 24:42
  Speaker 6: burger you ever had, but they got a system. They
• 24:44
  Speaker 6: got to consistent flow and scalability looks likely, you know
• 24:49
  Speaker 6: what I mean, Versus your uncle. He make a great burger,
• 24:51
  Speaker 6: but you go once in a while. You gotta keep going.
• 24:54
  Speaker 6: You gotta keep going and going and going and going
• 24:56
  Speaker 6: and going. And you gotta also understand that these businesses
• 24:58
  Speaker 6: are in a different place than most businesses, so you're
• 25:00
  Speaker 6: gonna have to endure failures as a customer. Like, for example,
• 25:04
  Speaker 6: if I'm working on the iPhone and it ain't working out,
• 25:06
  Speaker 6: I can take that shit back to a research lab
• 25:08
  Speaker 6: and figure it out. Versus if I say, look, I'm
• 25:10
  Speaker 6: gonna try this new syroup this weekend. It directly goes
• 25:13
  Speaker 6: on your plate and it has a direct effect on
• 25:15
  Speaker 6: you as a customer, which can come directly back to me.
• 25:18
  Speaker 6: So those things are robustop line are robust top line
• 25:22
  Speaker 6: and patience, you know.
• 25:24
  Speaker 3: Yeah, anything else ty that you want to but a
• 25:28
  Speaker 3: lot the last thing before we before we wrap it up,
• 25:31
  Speaker 3: is that I want to talk about. So you have
• 25:33
  Speaker 3: a unique story and you have a unique look too, right, yeah,
• 25:36
  Speaker 3: all right. So you're in the Inner Harbor.
• 25:38
  Speaker 4: Are you not in the harbor? Or outside? You on
• 25:40
  Speaker 4: the other side of the harb. So it's two pieces.
• 25:42
  Speaker 6: It's the tourist side of the harbor and then this
• 25:44
  Speaker 6: is the more exclusive side of the Harbor that's based
• 25:46
  Speaker 6: on residential So I'm right across the street from the
• 25:48
  Speaker 6: Risk Cold.
• 25:48
  Speaker 4: Okay, all right, So if anybody's not familiar, I said,
• 25:50
  Speaker 4: I used to live in Baltimore.
• 25:51
  Speaker 3: But if if anybody's never been to Baltimore, Baltimore is
• 25:55
  Speaker 3: an interesting city, like most cities, you know, still say
• 25:59
  Speaker 3: g yeah, exactly. So the Inner Harbor is a wealthy neighborhood.
• 26:04
  Speaker 3: It's right on the water, very affluent businesses. You have
• 26:08
  Speaker 3: the risk calls and stuff like that. So you're a
• 26:11
  Speaker 3: black Are you the only black honed restaurant in Harbor
• 26:13
  Speaker 3: in that area? The only black home restaurant in that
• 26:16
  Speaker 3: in that area? And I'm assuming a lot of your
• 26:17
  Speaker 3: customers aren't black, right yeah? Yeah, kind of a mixed
• 26:20
  Speaker 3: crowd probably, so you don't fit the traditional business model
• 26:24
  Speaker 3: that somebody might look. Right, So they look at you,
• 26:26
  Speaker 3: they say, Okay, how how have you been able to
• 26:29
  Speaker 3: overcome that? Because a lot of times people, you know,
• 26:32
  Speaker 3: they don't want to compromise who they are as a person,
• 26:34
  Speaker 3: but they struggle with that, especially us, right, like the
• 26:38
  Speaker 3: struggle with do I cut my braids off? Do I
• 26:40
  Speaker 3: have a tattoo? Like my name is is different than
• 26:44
  Speaker 3: your name? So it's like, how how have you been
• 26:46
  Speaker 3: able to overcome that? And or has that been an
• 26:48
  Speaker 3: issue for you at all?
• 26:50
  Speaker 4: No?
• 26:50
  Speaker 6: No, it's definitely been an issue for me specifically, not
• 26:54
  Speaker 6: for them. I personally don't give you know what I mean,
• 26:57
  Speaker 6: just being honest, like soho, No, it's it's been an issue.
• 27:01
  Speaker 4: I think I've always remained treated myself.
• 27:04
  Speaker 6: My mother taught me at a young age to stay
• 27:06
  Speaker 6: grounded and who I am and my beliefs.
• 27:09
  Speaker 4: I knew what I was doing was different.
• 27:11
  Speaker 6: I knew when I did, Like, for example, like I
• 27:12
  Speaker 6: knew when I was doing a black business in the
• 27:14
  Speaker 6: white neighborhood that not only was our black man getting
• 27:17
  Speaker 6: out of prison and doing something that was new, but
• 27:19
  Speaker 6: the likelihood.
• 27:20
  Speaker 4: Of me surviving with slim to none. I'll explain something to.
• 27:22
  Speaker 6: You, because when you got a black business, y, I
• 27:24
  Speaker 6: got a black restaurant in the black neighborhood, right, I
• 27:26
  Speaker 6: immediately come out of the doors of my establishment.
• 27:29
  Speaker 4: In the community, embraced me. They're looking forward to me.
• 27:33
  Speaker 6: They're gonna stop and get me at lunch, then a
• 27:35
  Speaker 6: breakfast after they get off work.
• 27:37
  Speaker 4: When they see me cleaning up outside my store, they
• 27:39
  Speaker 4: salute me. It's a level of support there that's just obvious.
• 27:44
  Speaker 7: Right, it's built in.
• 27:44
  Speaker 4: Yeah, it's built in. But how many just not even
• 27:49
  Speaker 4: not even restaurants, how many.
• 27:50
  Speaker 6: Black businesses are in influent white neighborhoods that make it period,
• 27:54
  Speaker 6: you know what I'm saying. And then let alone we
• 27:55
  Speaker 6: open on the weekends, and then let alone, I don't
• 27:57
  Speaker 6: have any partners, you know, in terms of my anomics
• 28:00
  Speaker 6: and things like that. And then let alone, like we
• 28:02
  Speaker 6: don't have the cheapest costs. We show everything allaka you
• 28:06
  Speaker 6: know what I mean. We're not offering any.
• 28:07
  Speaker 4: Deals, you know. It just it just built off a quality.
• 28:10
  Speaker 6: So it was a strong belief system for me specifically
• 28:13
  Speaker 6: from the beginning that allowed me to stay the course.
• 28:16
  Speaker 3: We want to thank you for coming in and to
• 28:19
  Speaker 3: to to being so honest and opening up you know
• 28:23
  Speaker 3: your playbook, right, because you didn't have to do that, right.
• 28:25
  Speaker 3: And this is something, like I said, with this show,
• 28:28
  Speaker 3: we're taking a unique approach to it where we really
• 28:31
  Speaker 3: want to educate, you know. And I think that entrepreneurship
• 28:34
  Speaker 3: is something that's very important and even in college, right,
• 28:37
  Speaker 3: Like they don't teach you this certain stuff in business
• 28:40
  Speaker 3: school and stuff like that.
• 28:41
  Speaker 4: So to hear it from a real world perspective, is.
• 28:43
  Speaker 3: Somebody that you know, people can relate to, somebody from
• 28:46
  Speaker 3: the community, somebody from the neighborhood. Is uh, it's encouraging
• 28:49
  Speaker 3: and and it's also it's important. It's important and for those.
• 28:52
  Speaker 8: Of us who are in culinary school and then like
• 28:54
  Speaker 8: can't figure it out, like this is we built this.
• 28:58
  Speaker 7: We built this from the ground up.
• 28:59
  Speaker 8: Yeah, there was no formal school that you went to
• 29:01
  Speaker 8: and built this from the ground up, from based off experiences. Yeah,
• 29:05
  Speaker 8: and one avenue just resonating to another one, you know
• 29:08
  Speaker 8: what I mean. In one medium, you took some some
• 29:10
  Speaker 8: ethics and some some mobils and you brought it to
• 29:12
  Speaker 8: a different one.
• 29:12
  Speaker 3: And that's powerful and it's all don't have to cut
• 29:14
  Speaker 3: you off. But it's also can be related to any business,
• 29:16
  Speaker 3: not just restaurants. Right, So we're talking about the restaurant
• 29:20
  Speaker 3: business today because you're on a restaurant, but the business
• 29:23
  Speaker 3: model and the ideas and the general principles of business
• 29:27
  Speaker 3: can be applied to anything, Like you said, whether it's
• 29:29
  Speaker 3: a hair salon, whether it's a restaurant, whether it's a
• 29:33
  Speaker 3: sneaker store, no matter what it is. You see, I
• 29:36
  Speaker 3: just named those three differents I talked about before. Right,
• 29:39
  Speaker 3: that's a cloth store. So no matter what it is,
• 29:42
  Speaker 3: it can be applied to. So that's something that's important.
• 29:45
  Speaker 6: And you gotta respect the entrepreneur too, because that's another
• 29:48
  Speaker 6: thing I don't really feel I touched on enough.
• 29:49
  Speaker 4: Like black people, you know, to speak to them.
• 29:53
  Speaker 6: Yeah, so black people, like you know from the consumption style,
• 29:56
  Speaker 6: understand what it looks like when a black person is
• 29:58
  Speaker 6: establishing a business or entity and what it's gonna take
• 30:01
  Speaker 6: for you to grow them. But more specifically, young black
• 30:04
  Speaker 6: people who work for black people.
• 30:07
  Speaker 4: Know what that takes to be able to build out
• 30:09
  Speaker 4: that brand.
• 30:10
  Speaker 6: Dedicates your sweat equity to those companies because they need
• 30:13
  Speaker 6: you more than a white entities. Right, we talk about
• 30:15
  Speaker 6: it all the time, Ruth, Chris rich enough, nor Strom's
• 30:18
  Speaker 6: rich enough, Macy's rich enough. So it's so crazy because
• 30:21
  Speaker 6: like when you're speaking about the Color Night School, the
• 30:23
  Speaker 6: young black kids come out to Color Nighted School, they
• 30:25
  Speaker 6: gonna work for the fucking four seasons.
• 30:27
  Speaker 4: And you're like, Yo, you ain't never think that.
• 30:29
  Speaker 6: Allocate even my customers, My customers come in the store, right,
• 30:33
  Speaker 6: your son or come out of Culorinize school. You'll let
• 30:36
  Speaker 6: him work for the four seasons. But your cousin who
• 30:37
  Speaker 6: getting out of jail. You pulled me straight up, You
• 30:40
  Speaker 6: pulled me straight up. Yeah, look, min just to let
• 30:42
  Speaker 6: you know, you know, my cousin just got all the
• 30:44
  Speaker 6: joint he need a job.
• 30:45
  Speaker 4: Or what about your daughter, she got a.
• 30:46
  Speaker 6: Master's degree, She need a job. Yeah, she need a job.
• 30:54
  Speaker 6: Stop sending out. In some cases, I would say verse
• 30:57
  Speaker 6: potentially at your best talent, because we don't do that
• 31:00
  Speaker 6: with Lebron and all that. When we see that a
• 31:01
  Speaker 6: young black kid, is he fifteen years old and he's
• 31:04
  Speaker 6: six y nine and he could dribble.
• 31:05
  Speaker 7: We gotta make sure he yo.
• 31:06
  Speaker 4: We clambering like, keep him out of trouble and make
• 31:09
  Speaker 4: sure he get home.
• 31:10
  Speaker 6: But when you see the young black entrepreneursh's twenty years old,
• 31:13
  Speaker 6: who's selling nachos? You know, like my young man killer
• 31:15
  Speaker 6: for nacho mag he selling nachos, You throw him to
• 31:17
  Speaker 6: the walls.
• 31:19
  Speaker 4: Oh you know, my cousin, my uncle, my cracking uncle.
• 31:21
  Speaker 4: Can he sweep the steps up?
• 31:23
  Speaker 2: Nah?
• 31:23
  Speaker 4: Stop doing that, because they do that all the time.
• 31:26
  Speaker 6: They tend to undermine the value of our entrepreneurs where
• 31:29
  Speaker 6: and essentially our entrepreneurs and our creators all the future.
• 31:32
  Speaker 6: Because I don't get fuck how high he could jump.
• 31:34
  Speaker 6: Eventually he got a battalire. I only fuck how fast
• 31:38
  Speaker 6: he runs. Somebody gonna run fast. That business is forever.
• 31:41
  Speaker 6: It could last in perpetuity. The dualation of a business
• 31:44
  Speaker 6: can go on for generations. It could go on for decades.
• 31:47
  Speaker 6: So a person could do business up until the time
• 31:49
  Speaker 6: they eighty five ninety. We still got ninety year old
• 31:51
  Speaker 6: CEOs and shit like Al Davis who ran the Raiders
• 31:54
  Speaker 6: until he was like fucking ninety, did he did right?
• 31:56
  Speaker 4: They're like at Jerry Jones. That shitn't go on forever.
• 31:59
  Speaker 6: So you know, the musicians, the creatives, the entrepreneurs, they
• 32:04
  Speaker 6: have to be supported the same way the athletes are support.
• 32:06
  Speaker 6: I'm not taking anything away from the athletes, but to
• 32:09
  Speaker 6: me personally, I feel like my son could read, and
• 32:11
  Speaker 6: he could he could he could assimilate information, and he
• 32:14
  Speaker 6: could impart that information out and he could get his
• 32:16
  Speaker 6: ideas out.
• 32:17
  Speaker 4: Of the world, and he could make more money than
• 32:19
  Speaker 4: Lebron James.
• 32:19
  Speaker 6: He could create more opportunity for people than Lebron James,
• 32:22
  Speaker 6: and he could give more back.
• 32:24
  Speaker 4: Because that's not really talked about either.
• 32:26
  Speaker 6: That that whole yo would have looked like to work
• 32:29
  Speaker 6: for the black man, would have looked like to beat
• 32:31
  Speaker 6: a black man who owned it, and then wouldn't looked
• 32:33
  Speaker 6: like the consumer from the black man ate three different perspectives.
• 32:39
  Speaker 5: My graduates from my school being Forts back drop drop
• 32:44
  Speaker 5: or Mike drop back drop.
• 32:58
  Speaker 6: You just realized your business needed to high here someone yesterday.
• 33:02
  Speaker 6: How can you find amazing candidates fast, easy, just use Indeed.
• 33:07
  Speaker 6: Stop struggling to get your job posts seen on other
• 33:10
  Speaker 6: job sites. With Indeed sponsored jobs, your post jumps to
• 33:14
  Speaker 6: the top of the page for your relevant candidates, so
• 33:16
  Speaker 6: you can reach the people you want faster. According to
• 33:19
  Speaker 6: Indeed data, sponsored jobs posted directly on Indeed have forty
• 33:23
  Speaker 6: five percent more applications than non sponsored jobs. Don't wait
• 33:27
  Speaker 6: any longer, speed up your hiring right now with Indeed,
• 33:31
  Speaker 6: and listeners of this show will get a seventy five
• 33:34
  Speaker 6: dollars sponsored job credit to get your jobs more visibility
• 33:37
  Speaker 6: at indeed dot com slash pod Katz thirteen.
• 33:42
  Speaker 2: Just go to Indeed dot com slash.
• 33:44
  Speaker 6: Pod katz thirteen right now and support our show by
• 33:49
  Speaker 6: saying you heard about Indeed on this podcast.
• 33:52
  Speaker 2: Terms and conditions apply.
• 33:53
  Speaker 4: Hiring Indeed is all you need