Restaurant Real Estate Mistakes That Could Crush Your Business

Speaker 3: What is going on everybody? Welcome to another Brand2Table podcast. I'm your host Henry Kaminski Jr., your go-to for restaurant marketing and branding. And today guys, I finally put an end to the sausage fest on this show. We finally got some ladies that are experts in real estate that are gonna talk to you guys today about what to look out for when you guys are considering real estate for your restaurant. This is a topic that I'm gonna be honest with you, I don't know much about. And I said, you know what? I think it's a hot topic that I think you'll get a lot of information out of. So combined, these women have like over 20 years experience in real estate. So they're experts in the field. I wanted them to come. They finally said yes. And without further ado, I wanna introduce Lindsay Applegate and Aryana Oveissi from Christie's. Welcome to the show,

Speaker 1: Hi, Henry. Thanks for having us.

Speaker 2: Thanks for having us.

Speaker 3: I am so happy you're here. You finally put the end to the dry spell of having women on the show.

Speaker 1: I'm glad I could be asked to do that for you.

Speaker 3: So I want to get right into this there has been a lot of questions about real estate especially for Restaurants sure so when restaurants are looking for a new location Like what's the first thing they should be looking?

Speaker 1: Okay, so it's kind of a front-loaded question, I would say, and it's because people always come to us and they say, we're ready to open a restaurant. You know, we're a restaurateur, we already have a location, or this is gonna be our first location, and that's the name of real estate, right, is all about location, location, location, and that's where we kind of pump the brakes and we say, okay, what is your concept? Because that is way more critical than what your location is gonna be, because the concept drives the location. So, starting point. What type of concept do you have? What type of restaurant are you opening? Are you a breakfast place? Are you somewhere that has a liquor license? Do you need a liquor license? Is there going to be a bar? So all main points that we talk about on our first meeting, because that is what drives where we're going to put you, or we're going to help steer you in terms of finding places that work for your concept.

Speaker 3: What do you say to the restaurant owner that says, I got a great location? What does that mean? You know, how do you sort of break that down and let them know, like, listen, it might be a great location through your scope, but here's what you've to be looking out for.

Speaker 1: Exactly.

Speaker 2: There's so much they have to look into. Sometimes people come to us and they think they have such a great location, which might be the case, but taking into their consideration their broad business plan, maybe their previous locations, parking, ⁓ which clientele they're trying to attract and where it might be in the town, suburb, city, all of that, architects, engineers, ⁓ attorney, everyone has to be involved and make sure it is indeed a great spot for you.

Speaker 1: Totally, and it's all relative. So, you know, someone could have a location on a corner in Times Square, and that's a great location. It's so visible, it's Times Square, but that would tank 90 % of business owners because the rent is astronomical. So what about your location is so great, and then does that, again, fit your concept and your business plan and what you're trying to execute?

Speaker 3: Yeah, so you guys are making some really good points. How is restaurants a little bit different than regular commercial real estate? I mean, you mentioned concept. Right. Like you can't put, you know, let's say you can't put a Mexican spot in, I'm just going to say it, a major waspy area because it might not hit. You know, people are going to be like, get the hell out of my town. I've seen it. Right. You know, so like, what about restaurants make commercial real estate a little bit different, maybe a little bit more difficult.

Speaker 1: I mean, it's a totally different ball game when you're buying a restaurant or you're looking to lease a restaurant. It's so much more complicated. It's not a vanilla box. So if you need somewhere to shoot a podcast, you want somewhere to sell clothing, you want somewhere to run your real estate office, that's a box. It's a canvas. It's blank. Restaurants, we're talking about major infrastructure changes that have to get created if there's not already been a restaurant there previously. So it's a lot more complicated. You know, it's about the gas line. It's about the electric. It's about was there ever a grease trap there. Can the air conditioning function and handle a commercial kitchen? So it's way different. Like commercial real estate is one thing, restaurant real estate is another thing.

Speaker 3: So let's slip gears here for a second. Let's go a little bit more positive. So when a restaurant owner comes and says, all right, I'm looking for a spot, right? What are usually the big signs for a restaurant owner to be like, this is a potential. This has some legs to it. I can see myself ⁓ setting up shop here because I got to tell you, and this ain't, I'm kind of nervous for saying this, but I mean, lot of the restaurant owners I would talk to, and I'd tell them, how'd you pick the space? They were like, my gut. And I'm like, ugh. Like, really? Exactly. Nine times out of 10, I kind of bet on mine. But when it comes to real estate, I'm going to say no. So just to narrow that question down is, when you walk into a spot, what are some signs that it's a good spot?

Speaker 1: with a lot of money you're betting with. You want to take this one?

Speaker 2: I think it depends on their overall concept, obviously. And I do think the gut is a strong factor in it. But it's such a broad reaching question because we don't know their concept. know, we're speaking in generic. So I think in, you know, in general, it has to be the right area, foot traffic, demographic, business, parking, hours of operation. A lot of towns have different hours. You know, in Summit, there's really barely anywhere open past 10. So that's obviously a ⁓ opportunity for someone, but it's also the town and what they will allow and each place is different. The zoning, ⁓ liquor licenses, which ones you need, which ones you want. If you want one at all, bring your own. So all of that comes into play. And like Aryana said earlier, the commercial space other than restaurants is usually hard, but easy in different ways. know, there's set hours generally. If you're operating a business, you might be open nine to five, eight to eight. However, restaurants, it depends on what you're serving. Is it a brunch spot? Do they have liquor? Is it more of a speakeasy? All of that comes into play when you're trying to narrow down your spot. But I do think the gut is at least half of it because I'm into that.

Speaker 1: have to have the feeling, right? You have the vibe. And people know, they come in, but are you putting your whole bankroll on your vibe? No. And that's where we come in. You have to do your research. If I am looking at a location and I have to drive around the block two or three times before I can park, that goes into my data about this potential location. If I go there at 8 a.m., 9 a.m., 10 a.m., is anybody on the street? What about at 10 p.m., 11 p.m. is anybody on the street?

Speaker 2: I'm not going back usually. No. So that's another part. always tell our customers, not our customers, our clients, go to that spot multiple times throughout the week, different times of the day. Morning commute, afternoon commute, Saturday afternoon. Then they get a better read on what's actually happening in the town and the area that they're considering.

Speaker 3: So I'm gonna talk about traffic foot traffic right parking I had Jamie Knott on the show not too long ago and he's got a spot in Jersey City and he was saying like The struggle is real. Yeah, because they literally they just stripped him from any sort of parking that he actually Could have potentially had and now it's gone gone. So What should they you know, the question really is is how much thought should be put into foot traffic versus destination traffic. What are some variables that they should be looking for? Because like you said, you might be able to be fine in Red Bank or Ridgewood. But what about Madison? What about these other towns that don't have that kind of setup?

Speaker 1: Totally. Right. It depends again back to what type of restaurant you are because you could have amazing foot traffic. You could be in a town where there's a university. But if you're selling like your average price point is white tablecloths with 90 dollar per person bills, that foot traffic of a college kid, that's not your demographic. So they could walk past you every single day all day. And there's a lot of people in front of your restaurant, but that's not who you're catering to. So we have to know before we even start the journey, who is your clientele? If you're a breakfast spot, foot traffic is awesome. You want a quick turnover for lunch, same thing. You want the downtowns, you want the foot traffic, but if you build it, they will come with the destination spot. you pay more for real estate where there's a lot of foot traffic, but when you have the bankroll to be able to put that money towards marketing or advertising, the destination spot's fine also, because you're driving business in that way.

Speaker 2: We were also in a town last week, can't remember the name of the town, but there's lovely restaurants there. The little town is booming, it's historic. And they contract the most popular restaurants there contract with a valet company. And then that valet is open. And the valet company comes in at night, they're using closed banks and other businesses that have closed for the day, probably at four or five p.m. So that's a great opportunity. Think outside of the box. They have the valet employees parking the cars and they're using all the businesses.

Speaker 1: We're in Borden town. We're in Borden town. Okay.

Speaker 2: commercial that have closed already for the day. So that's another idea.

Speaker 3: Now you gotta get permission for that, right? Yeah. And I'm sure that... was gonna say, there's probably something going on.

Speaker 2: There's a deal they made. But there's ways to make it happen if it's really something.

Speaker 1: And that's a restaurant hub. that's another thing. Like if you pick a location where there's 10 or 15 other restaurants in a downtown area, there's times where we'll go just walk around the downtown and we don't have a destination. We'll find it when we get there. So that foot traffic does help for a restaurant in that situation. So it really plays a difference and it makes a big impact depending on what your end game is. You know, are people making reservations to come to your place? Is it something where it's like, for example, like an omakase? People are going in advance. That's not like a walk in and you're just doing it. So the destination for that, could be in a back alley. It could be a speakeasy with like the hidden vibes and location doesn't matter as much because that's advertising.

Speaker 3: Sushi by Sea Big shout out to Jay. He was just on the show and he's like, it's very discreet. You would just rip right by it if you didn't know it was there. But you bring up a good conversation. Competition. Is that a good thing? Do you want to be around 15 other restaurants? I don't know.

Speaker 1: mean, what's your thoughts? I think if they're not doing the same exact thing that you are. Like, what is your niche? You know, if I want to be this speakeasy or I have a really, like, elevated, sexy space and I'm trying to go after this millennial market where they're putting the kids to bed and they want a night out type of thing, then if I have four or five other of those in town or even one other of those in town and they're doing it really well, probably not the best place to open. But if there's a French restaurant, an Asian restaurant... a Mexican restaurant, an Italian restaurant, but there's nothing that feeds that like after hours bar, someone wants a nightcap, someone wants to have like tapas and they don't have that, then yeah, competition's great. Because again, if there's a lot of stuff going on, people will be there.

Speaker 2: And they'll spend time and they'll hang out and they'll a few spots. Right.

Speaker 3: I just I'm like I'm gonna break out in hives soon because I'm thinking I'm thinking about one Hospitality group I used to work for who would just pick the most obscene Freakin locations like I'll give you one example luckily they were able to turn this around with the proper marketing strategy, but I Come on board and they're just about to open up this rooftop on like a courtyard Marriott Right in the middle of the business district of Chicago no residential for blocks right and We got to do 40 50 grand a week in revenue to survive How the fuck are we doing that there? You know and it was such a challenge, but with the right marketing strategy We started to really hit the corporate office. I mean we were literally next to the Sears Tower. I forget what they call it now, right?

Speaker 1: Exactly.

Speaker 3: But like we literally went in there and like made connections with all the businesses in there and they started doing happy hours. They started doing holiday events. So it did. There was a ⁓ light at the end of that tunnel. But there I was just I got in here. I was like who the fuck picked the spot. Yeah this is fucking terrible. I mean did they give it to you because it was that it was that. ⁓

Speaker 1: Thank Right, and why?

Speaker 3: Abstract I mean it was very like ⁓ my god. We got our work cut out for us So anyway, it's still there God bless them big shout out to Chad if you're watching you do a hell of a job as the director over there, but ⁓ Yeah, it was it's challenging so understanding. You know your location is And your customer right right? I want to get into Lease terms because this is kind of where I am like really green

Speaker 2: And your customer,

Speaker 3: And I just want to get a better understanding of what restaurant owners should be looking for on their lease agreement and what should they be paying the closest attention to.

Speaker 1: The leases can be very tricky. And this is where a lot of first time restaurant owners get involved in things that can really screw them in the end, to be quite honest, because they go in and a lot of people are looking online. They don't have a broker involved yet. So they're just looking online. They see a place for rent or maybe they're calling the number on the sign and they're saying, hey, I see that you have a restaurant space. I've got a great location. Like I saw you in the window. I'm interested in it. They get in front of potentially that owner or the representative. for that owner, which is another conversation, but if the realtor is representing the landlord, their intention is to make that landlord every single dollar that they can. It's very different than someone who's representing you as the restaurateur. So note one, I would say, have your own agent representing you if you're a restaurateur to make sure that you're protected, because these leases can really come for you in a way that you're probably not prepared for. The number one killer of restaurant owners is the personal guarantee. And it happens because most of them, when they're starting out, they don't have any background or proof that they're gonna be able to be sustainable in that spot. So the landlord wants some type of acknowledgement or guarantee that they're gonna get their money at the end of the day. And somebody comes in green and they sign their life away. And after three, four years at the restaurant's failing and you're locked in for 10 years, they're losing their house, they're losing their cars, they're losing their personal bank accounts because... The personal guarantee was all in favor of the landlord. that's, would say, the number one thing that you need to look for. Can you get out of it? No, but you can lessen it. And you can also put other terms in there to be able to say that there's some protection for you. So that way, once you start to thrive, you're not at risk as high as you are when you first start. But I think the lease is really important.

Speaker 2: Yeah, they're very negotiable also. ⁓ Commercial restaurant leases are very negotiable. You can negotiate almost all of the terms. They might not want to, but you can ask all the questions. You can request anything you want. You really need an advocate on your side to sort of push for what you want. Make sure you know what the triple net is.

Speaker 3: Is that just so people...

Speaker 2: It's part of the shared bills for the space that you're going to be responsible for in addition to your monthly lease or yearly lease annual payment and taxes.

Speaker 3: are included.

Speaker 1: Okay, yeah, so let's say for example you see a space is $5,000 a month and that's what you see

Speaker 2: online. And you're like, ⁓ my god, I can afford this. This is amazing.

Speaker 1: Exactly. And then the triple net comes in. then that's the insurance of the building. So you're paying insurance for the entire building. You're paying a portion of that. You're also paying for what we call CAM, which is the common area maintenance of the building, which depending on what kind of building you're in, that could be redoing driveways. That could be redoing the parking lot. That's a lot of expenses that you're not really counting for.

Speaker 2: accounting for.

Speaker 3: or you might not even have a connection.

Speaker 2: accept, right?

Speaker 1: Totally, totally. mean, there could be 10 other tenants in there. So you're paying for things that you're not used to paying, and it's deviating from that number that you initially thought. So that's something I think that that's really important for people to understand. And to your point, the taxes. So you're also paying building taxes that the landlord's paying. You're paying that. So it's kind I don't want to say a bait and switch. It's not a bait and switch. We've been doing this forever, but the number that's posted is not the number that you're paying. And the cam could really get you. because there's a lot of built in things for the common area maintenance that could be an extra $18,000, $20,000 a year.

Speaker 2: That's freaking crazy. You really just have to be aware and educated. And if you're not educated, have someone who is. It's great to have your attorney look at the lease also. Like right away. whole team should look at it. Yeah. whole team should see the spot and look at the lease before you do anything.

Speaker 3: So I just want to say something. So I gave these girls some homework before the show, and I gave them about a gazillion questions. are hitting all of these questions and these answers, and I don't even have to fucking ask them anymore. So this is great.

Speaker 1: What? when you have girls on the show? Yes!

Speaker 2: We are, first we are students of life, you I to consider myself a lifelong learner.

Speaker 3: very efficient. Yes. The two of you. Now I see why you work together so well.

Speaker 1: Girl education will do for you. Shout out Mount St. Mary Academy, Watch on New Jersey.

Speaker 2: National Health Society. We won't tell you what year though.

Speaker 3: Alright, so quick question about rent price, because you had talked about that. What is the proper percentage of revenue that your rent should be? Now, I knew this much. But what's your take on that? I want to see if the numbers are...

Speaker 1: Right. line.

Speaker 2: I think, I honestly think it's what you're comfortable with. mean, everyone has that overall percentage that they say this is what it should be. It's like when you buy a house. this much in the bank, have this much for this many months in case there's an emergency. But everyone's coming into the restaurant business with such different backgrounds and such different experience and overhead. You know, your build out, we didn't even talk about that before actually. The build out phase of your lease and what you wanna change and alter, you can request with your landlord, your soon to be landlord, that you don't have rent during that period or they help you cover some of those fees for the build out construction utilities. ask for all of those things that way you don't have all these killer bills before you even start making a dollar. And that all plays into what you should be making monthly. People might have three spots and what they're comfortable making monthly and getting to that point of ⁓ so much income, so much profit might be different than the guy that's opening up his first spot.

Speaker 1: If you're a newbie, and Lindsay and I have done this before, to her point, you have someone who has two or three restaurants, they're experienced, they're numbers and they're trajectory, they're looking at it different than somebody who's never done this before. It goes back to concept again, what type of restaurant do you have? So if you're a quick turnover type of spot, and maybe you're like a breakfast lunch place, your monthly budget should be different than somebody who's doing fine dining. The quick turnover, I would say you probably wanna be like, five to seven, five to eight percent of your gross revenue, the average is 10. Could someone who is doing fine dining be 12? Sure, if you have expensive bills. If you're like that well known, your marketing's gonna be huge, you're confident in your product, again, something like an Omokase or somewhere where it's a specialized dining experience where people are spending 200, 300, $400 a bill, then sure, do 12 % of your gross revenue. I think 10 is safe. Again, if you're breakfast, like a lunch spot, you're a mom and pop sandwich shop, do five to seven. Don't push it. You have so much stuff that's ahead of you that you don't know about because life is unpredictable. The restaurant business is unpredictable. There's a lot of things that you can't control. What you can control is how much money you're putting out in the beginning. And also speaking to that, don't base it on like third year projections. It should be based on realistic first year projections because you can drown very quickly if you're like, well, I'm going to be great. Just give me two or three years. Okay, well in two or three years you can pay that big boy price, but today let's rein it in a little bit and do the entry level starting spot, you know?

Speaker 2: It's hard because you need the dreamers. The dreamers are the ones who open these places. know, somebody who's beaten down and is like, ⁓ I need this money. I can't spend that dollar. They're not your client. They're not going to open the place. So you have to just sort of rein them in a little bit and, you know, make them a little bit in reality, but also, you know, harness the dreamer because those are the people that are usually successful.

Speaker 3: Yeah, so I'm gonna go back to negotiations a little bit, I don't wanna just glaze over that. think there's some value here for our audience. Where are restaurant owners leaving money on the table when it comes to negotiation? Now you had mentioned one, I wanna highlight it, the build out phase. Maybe delaying some of that rent until you get open, right? Things like that, but where are some other opportunities for the restaurant owner to negotiate a little bit?

Speaker 1: There is opportunities to have the seller or the landlord contribute to your build out. So they'll give you an allowance per square foot. Don't forget when you leave after 10 years, 20 years, they're keeping all of that stuff. That's their stuff. So there is an opportunity to negotiate the price per square foot that they're willing to contribute to your build out. So a landlord might say, well, I'll give you $25 per square foot for your build out. Okay, well maybe Lindsay and I think you should get $75 per square foot. And all of a sudden that's $100,000 more that you're getting towards your build out than you were gonna ask for. It never hurts to ask. And landlords want successful businesses there. So don't be scared or shy away. It's not like buying a house. In this market, you don't really have any power as a buyer. It's different when you're a restaurateur going in to open a restaurant with a landlord. So you kind of have to take what you know about real estate when it comes to your normal life and your residential experience and leave it at the door and be a little bit more aggressive and just, think, not scared to play the game a little.

Speaker 2: The worst they could say is no. Got a shot. Yeah.

Speaker 3: I like the push that ⁓ Let me see here. Are you guys seeing any trends as far as real estate and restaurants go like? in this area specifically like northern, New Jersey or

Speaker 2: something. I think in ⁓ general market as a whole, something that a lot of the owners need to account for is all of the delivery for the takeout. Yeah. I mean, that business is booming, even if it's Uber Eats, you know, ⁓ COVID change. Yeah. That's not going away. That is not going away. think it's generational also for sure. ⁓ that's something that restauranteurs need to take into consideration when looking for locations. Also, ⁓ can cars get in there easily? Can the delivery delivery people pop in, get your food that needs to be in the build out to is there an area for that? ⁓ If your market and that's the type of food you're serving that will be doing that. But that's a great spot to capitalize on opportunity.

Speaker 1: And I think Lindsay's right, like, and the trend that we're seeing to kind of compensate for all of this stuff is sometimes it's taking away from front of the house and it's making your kitchen larger because you need the capacity. Your business isn't just the people sitting in your restaurant. Some restaurants that I know have more business of people who are not sitting there. Total. ⁓ and I'm glad you said that because that goes into your lease also. So that's one of the things that you might want to change what you initially came in for and what your concept was.

Speaker 2: totally.

Speaker 3: catering business is real.

Speaker 1: and you have to make sure that your lease allows that. Like if your catering ends up becoming bigger than your other part or you want to focus on catering, your lease might not allow you to. So it's something you need to think about from the beginning, especially in today's market.

Speaker 2: flexibility in your concept. Make sure you allow for changes.

Speaker 1: Yeah, you don't have a liquor license and then one opens up in your town So then you want to buy it is the lease gonna allow you to then have a bar there Some landlords don't want a bar

Speaker 3: So what should restaurant owners be asking their brokers? Like these are some really good, I would have never, this is so like educational for me. I appreciate it. glad. This is awesome. So what other questions should restaurant owners be asking their brokers?

Speaker 1: I think the heavy hitting questions that we talked about really are important in terms of landlord flexibility. ⁓ Why did the last tenant leave? Will they give us access to what those people were paying? If the landlord is not forthcoming about why the previous tenant left or how much they were previously paying, I think that's a big red flag. So I think that's something that's big to ask your broker to follow up on. ⁓ I think it's important for you to know what type of homework the broker is doing for you. Lindsay and I are like professional investigators or restaurant goers. You know, we will thoroughly spend time drinking and eating in an established area to know whether or not we think our client should open up. Totally. Love it. Exactly. In disguise sometimes. But I think that that's important because you want someone who's going to be doing the work for you. The restaurateur should focus on their concept, focus on the money, the security deposit.

Speaker 2: investigator. Do our recon.

Speaker 1: kind of going back to the lease, that's a huge thing people don't talk about. That's two or three months that you have to have up front when you're thinking, and they hold that forever during your 10-year lease. So people might not be ready to have $40,000 extra for a security deposit. is there a security deposit? How much is it? ⁓ How much is the landlord gonna be helping with the build out? Has there ever been a restaurant on site? Also really important, which screwed one of these people that we know wasn't one of our clients, but that really came to hurt them was that this person that I know rented a space, rented the building, bought the business, bought the restaurant from the restaurant owner, but leased the building. And with that lease of the building came the liquor license. So he's running the restaurant that he bought. He bought the name of the restaurant, but he's leasing the building and he's leasing the liquor license. That owner went across town and was doing his own thing. Competition has come in town and now the restaurant owner is taking his liquor license back. and moving it to his new restaurant because of the competition that came in town. Guy A is totally screwed because his lease on the building is separate from his lease of the liquor license and is separate from the business that he owned and bought. So it's important to ask your agent and how is this deal being structured? Am I protected?

Speaker 2: I would also add in, ⁓ know, write a first refusal should the location go up for sale. Right. Because say you start this booming business and, you know, the owners decide, ⁓ we were going to sell, we're moving, we're leaving the country, whatever their reason is. I would have that try to have that added in. Right. Right. A first refusal. You might not be able to afford it. You might not even want it. But still be aware. ⁓ this is going to go for sale if that should come up, because a lot of people have that issue, too. You work hard. You build this whole business. It's great, it's established, and then, you know, the building could be sold out from under you.

Speaker 1: And not only that, your neighbor could leave. So you could be in this great area and there's an anchor that draws people. Whole foods, a different bar, a gym, something that is like regular foot traffic for these people. And then that tenant leaves and all of sudden that, we've seen it a million times, that strip mall dies. Is there any guarantee for you that if the major tenant, the anchor tenant leaves, that you can get out of your lease? And we can negotiate that in the beginning. Because why should you have to stay there for five years when the rest of the mall is dead? And you're not gonna be able to pay your bills. So that's something that's really important. I think that is critical because a lot of people look at it and they see the traffic that it's driving in and they're just banking on it. And then all of a sudden somebody has a different change in plans that you can't control. And now it's affecting you.

Speaker 2: There are so many variables and you definitely cannot account for all of them, but you can try to be best prepared as possible. For sure. And it will give you a little more confidence and.

Speaker 3: So let's go back to the emotional aspect of this whole thing. This is real. We talked about gut before, When you got somebody coming in hot and heavy, this is my, this is my future, this is my kids, blah, blah, blah. How do you, and you have to do what you do best is what's right for the client. You have to be the same voice of reason.

Speaker 1: like.

Speaker 2: reason.

Speaker 1: Totally.

Speaker 3: How do you walk them off the ledge? What are some of the questions that you ask them to sort of check them? Because you could be walking, this person could be walking into a disaster and they just don't see it because they're just overwhelmed with emotion.

Speaker 1: Right.

Speaker 2: We're so excited.

Speaker 3: I just ate my microphone. you see that? I was like,

Speaker 2: I hope they saw it. Keep that in.

Speaker 3: But yeah, so how do you walk them off the ledge and be like, we gotta think sensible here.

Speaker 1: we try to tag team them, honestly. Good cop, bad cop.

Speaker 3: Forget it. You're not winning against these two. are not winning.

Speaker 2: We have to switch roles, honestly, sometimes.

Speaker 1: Yeah, and that's why there's two of us. Because there's different personalities and some of us will relate better than others will. But I think our job is to be the analytical, brain-sided decision maker versus the emotional, heart-sided decision maker. And one of us can sit there and say, you know, Joe, you're so right. You're going to do amazing. This is your location. I believe in you. And the other one could say, listen, Joe, you got to pump the brakes. We need to do our homework. Like, is this gonna bankroll your future and help you get to where you wanna go, or is it gonna bankrupt you and your kids and your wife and what's gonna happen? So we kinda play off of each other, but at the end of the day, data is data and it has to go hand in hand. So there has to be the feeling, there has to be the vibe, there has to be all of those things, but there also needs to be the hard numbers and the research that we do to be able to say, listen, your gut is right. gut is wrong.

Speaker 2: where we also call in the team. ⁓ should have a team behind them, not only us, ⁓ anyone from their business, their attorney, ⁓ accountant, anyone like that. So everyone has to come in as a team and look at the place and make sure it's gonna work and support the client, obviously, and that's where we come in. It's funny because I can be very cynical and Aryana is ⁓ positive. ⁓ ⁓

Speaker 1: even though it doesn't come across like that right now in the podcast. ⁓

Speaker 2: Come in there and be like, oh, this is a terrible idea. Ariana's more of a dreamer. So it's a great balance. And then she can be very business-like, and I can be very emo. So it's a great balance. And we work with our clients at best they need and what personality works for them. And then whoever needs to come in and sort of bring them back to reality, we usually have that covered.

Speaker 1: And part of those people who bring them back to reality are the people who are gonna charge them money. So you wanna open this spot, that's fine, but let me call the architect and the contractor first and let's walk around together because what you think might cost you 150 grand could cost you 250 grand. So that's a big difference. And then you have to kind of figure out like, is my gut worth that amount of money? Because if not, there's a lot of other places that we can look at.

Speaker 3: That's awesome. I love the double team action. Yeah, that's definitely gonna work in your favor guys if you hire these folks because You have to have both sides of the coin. You really do I mean I I used to ⁓ well I was building a dispensary a few years back right and it was a nightmare and it never got open because of numerous things right but the real estate piece was I think one of the biggest disasters because we started paying rent on day one and it took us you know it took us to almost three years to get our license we finally get our license and now the town's being like our friends go first and we still did four of them opened before and we were the first ones in

Speaker 2: Yeah.

Speaker 1: And you can't control any of that. No. But you can control the lease that you negotiated. Yes.

Speaker 3: So when I got out they My two other partners they I think did some did some renegotiating there because they saw some of the stuff that was going down and I don't know whatever happened, but it never opened but so I have some experience in this but it wasn't very positive and so I figured you know, let's have you folks on because You guys are give me the good bad and the ugly right? Do you know of any restaurants that? came into a deal that looked a little risky at first, but it wound up being like a hit. Do know off the top of your head?

Speaker 1: I mean, I think we've dealt with people before who the location wasn't necessarily a risk because of the location. It was a risk for them. It was outside of like their comfort zone and not necessarily how they had envisioned their future or their concept going. But they were able to kind of adjust and work with what's there because sometimes you will find spaces that have already had. a build out done. There was a previous restaurant there and that can go both ways. People have mixed emotions and feelings on, do you want to take a location that was a previously a restaurant? Yeah, exactly. Which can be great or it could be horrible depending on why it didn't work the first time. So there was a situation where we had somebody who was nervous about taking a location that was a second gen because did it come down to the flow of the restaurant? Did it have something to do with the kitchen? But it worked out.

Speaker 3: Yeah.

Speaker 1: wonderful for them and it saved them a ton of money because they didn't have to go hundreds of thousands over their budget to start from you know the vanilla box and build it out. And so at the end of the day the location was right for them in terms of the foot traffic that they needed because they're a lunch place. Was it risky. Sure because everyone's a little concerned about the reputation in the town once you know something. Yeah totally there's a rebrand that happens but it's one of those things that there has to be a little bit of risk involved in this.

Speaker 2: He will be brand for just the spot.

Speaker 3: Yeah, I know one location down the shore. So I grew up in Long Branch, right? And I could throw a rock from my house to the block, the restaurant, the block. that was an old junkyard. That that was such a shitty part of town. Right. Right. Like it was it was not a nice spot. mean, there's a lot worse in Long Branch. I love you, Long Branch. But like

Speaker 1: it. Right.

Speaker 3: I would have never thought a restaurant of that magnitude would ever do what they're doing there. And they're just crushing every summer. mean, it's pretty seasonal, I think, but ⁓ they are just doing phenomenal business there. And I would have never thought in a million years, me riding my bike to the freaking candy store that's across the street, used to be across the street, would ever think like that magnitude of restaurant and that staple. I mean, it's a staple.

Speaker 1: Right.

Speaker 2: Yeah, totally. The average person wouldn't even know that. No. Only the locals that were there, you know. Right.

Speaker 3: You know, and

Speaker 1: That just is attributing to how successful they were at marketing and branding and advertising. They're a destination now. ⁓ Totally. And it's a really good concept and idea that you bring up because it's like, do you invest in the established town already? Do you open a restaurant in Ridgewood or Summit? Or do you take a risk on something that's more up and coming that you know in?

Speaker 2: They're booked months out usually.

Speaker 1: your gut five years down the road or that your real estate broker say, listen, this is gonna be something we're seeing the housing prices increase here, we're seeing who's moving in change, we're seeing the demographic change, do you take a chance on a place like that? Now Long Branch has the Atlantic Club, which you know, at Christie's we're representing and that is the biggest oceanfront condominium luxury place in all of New Jersey. So you know, if you have the foresight to say that there's gonna be an explosion in this area, then a lot of your money that you're saving on location, because a junkyard is way cheaper than buying somewhere or renting somewhere that's already prime, needs to go to your branding and your advertising and your marketing so that you can get the people there.

Speaker 3: He does a hell of a job and you know listen big shout out the long branch I mean when I was there it was one thing but now you know I'm so proud to go back and like my son he's eight you know for me to go back and be like daddy grew up here he's like oh my god like this place yeah this is like an amusement park and I'm like yeah man let me tell you I wish I could go back in 93 and kind of show you what was going on

Speaker 1: time travel and also buy everything and also buy it all. ⁓

Speaker 3: I I freaking wish ⁓ my god. Let's not go

Speaker 2: We all have those towns.

Speaker 3: Yes, but Long Branch has come such a long way and I just get so excited to go down there and see. Like some of the blocks that we used to play on, like I can't even recognize them because it just changed so much, you know? But ⁓ yeah, that was one I kind of wanted to highlight because I was like, never in a million years would I thought this place would ever do well here. And it's insane.

Speaker 1: Well, you have a lot of standalones now, right, that are kind of in random places. Like Old Bridge just had two or three restaurants open. Yeah, Mezcal is free standing. Yup, Toca Vez, another freestanding one that has, that does great business. Yeah, it's global because when you have standalone parking, like back to the parking question, if you're standalone, obviously parking is important. We say like 10 parking spots for a thousand square feet of restaurant.

Speaker 3: KEL-

Speaker 2: Exactly. And so is Toca Vez. business. guys are a huge value.

Speaker 1: So that's something to be mindful of when you're picking up patient.

Speaker 3: Is that just a ⁓ nice to have or is that a must have?

Speaker 1: It's a it's if you have less than that, I think it will be affecting your flow. Cash flow. Totally. you'll feel the impact. Now, obviously, this is a urban versus suburban conversation or semi urban conversation. Yeah. Your Jersey City friend, like typically they have parking structures. So street parking. know when I go to Hoboken, when my friends are like, hey, let's go eat in Hoboken. I'm like, ⁓ yeah. You know, I do. I want to go. Yes. But I know what restaurants are close to parking facilities and the ones that aren't.

Speaker 2: customers.

Speaker 1: I have to account for 20 minutes, 30 minutes of circling, and then I'm probably going twice a year as opposed to once a month because it's difficult.

Speaker 3: Yeah, City Bistro, I'm in. Parking garage, a block down. You know? What's the other one? Harry's and whatever, Tonya, what's the Harry's one? Fuck that place. It's such a bitch to get to. It's great food, don't get me wrong. But, ⁓ my God, it's such a bitch to get to. you know, I totally hear you on that. This has been such a great conversation and I feel like it's like a heavy one because there's a lot of money on it.

Speaker 2: I don't think it's Business is totally yes. ⁓

Speaker 3: So I wanna get into some fun.

Speaker 1: Okay, let's do it. We're here the fun.

Speaker 3: Yes, because I'm like, cannot wait to hear what comes out of their mouths. Okay. So.

Speaker 2: ⁓ no.

Speaker 3: Let me get to some fun stuff, hold on. Where did I put them all? Since there's so many goddamn questions.

Speaker 1: Literally.

Speaker 2: 100 and a gazillion. Yeah.

Speaker 3: This is why we edit.

Speaker 1: Okay, I have a question while you're looking. What is your favorite restaurant at the moment for appetizers and great cocktails?

Speaker 2: Now this is tough because he obviously has accounts. Clients. cannot say one of your clients right now. Sorry clients.

Speaker 1: Let's eliminate all your clumps.

Speaker 3: ⁓ man, alright so straight out creativity, I gotta give it, I gotta give my love to Mezcal. Not a client, but Chris, when we went down there, Chef Chris, big shout out to Chef Chris, and by the way, Elizabeth's is opening up soon. And I commented on his rigatoni the other day and he's like, I got you as soon as we open, when you're coming down, and I'm like, I'm gonna hold you. But yeah.

Speaker 1: Okay. Right.

Speaker 2: Well, you have to bring us.

Speaker 3: But Mezcal was definitely a wow factor. mean, they got the creativity, the hospitality. They have all that nailed. And I just love that. And his partner, Matt, he just wrote a book called The Death of Hospitality. And it's a phenomenal book. And he talks about, that's what's going to drive the restaurant business moving forward. So if you're not paying attention to that, like, you're screwed.

Speaker 2: It's such an experience.

Speaker 1: Right.

Speaker 3: between Chris and Matt, like they're gonna do fine, you know, but creativity wise, mezcal, I give it to him, right? All right, let me go back to you guys now. ⁓ Most... I do, do, do. I mean, listen, I'll answer the question soon, what's the most overrated food trend do you think right now?

Speaker 2: He doesn't like that. He doesn't like the mic. No, no, no.

Speaker 1: For me, it's a smash burger. I don't need a smash burger on every menu. Like do I like a smash? No, I like a smash burger Don't get me wrong But if you're like a fine dining Italian restaurant and I'm there in between hours for like the happy hour And there's a smash burger on your bar menu. Why stay in your lane? I don't need your smash burger. Yeah, like just it's fine It's fine when I want it at the right place, right? It's your aesthetic if it's not just leave it alone literally

Speaker 3: is a smashburger. I'm a sucker to smashburgers though man. ⁓ god, what's your favorite comfort food after a long day?

Speaker 2: on every menu.

Speaker 1: They are delicious. That's not the point.

Speaker 2: What's your guess on mine?

Speaker 1: I know hers, it's wings. Wings? Or chicken parm.

Speaker 2: Yeah. Yeah. See, that's why. A big pasta. No, I like the ratio of the angel hair to the slice of chicken when you cut your chicken and then you have some on your fork and then you have a little angel hair below it. ⁓

Speaker 1: Over angel hair. ⁓

Speaker 3: Why not like a big pasta? You know what drives me fucking crazy about chicken parms and that trend is when they pour the sauce and the cheese. That goes right through me. People do that.

Speaker 2: On it after.

Speaker 1: Right.

Speaker 2: Why do people

Speaker 1: After you crisp it up perfectly, after you spend all that time doing everything so that you get the right crispiness with the cutlet and then you just layer it in pork sauce.

Speaker 3: I listen I'm no shit I will say this I think that the flavor of the sauce and the cheese Need to settle down with the cutlet Longer than it takes to pour it on the thing you know I mean because I think there's so much more flavor there. That's my hold into it, but I fucking hate when I see this video

Speaker 1: Yes, right. Right. for sure.

Speaker 2: How do you feel about the cheese wheel when they're spinning that cheese? I that so you're down for that but not the if you're in sauce

Speaker 3: get with So we were just at Fiorentini, they're coming on the show on Thursday matter of fact, husband and wife. Love them, love them, love them, love them. And I only spent like 20 minutes with them. They are, I cannot wait to share their story. Anyway, we did a four cheese, they do a four cheese risotto. They do it in the wheel table side. I could have fucking ate.

Speaker 1: ⁓ I saw you post them.

Speaker 2: Yeah.

Speaker 1: Okay. Love it. Nominal.

Speaker 2: till you're ill.

Speaker 1: Yes.

Speaker 3: And I wasn't full. That's what I love about Fiorentini. Fiorentini has all these organic ingredients. Pasta is good. ⁓ my god. Like, I could eat a ton. I feel like I'm in Italy. Right. Because when you're in Italy, you can eat a shit ton and you don't...

Speaker 1: get full. You're not you're not feeling heavy. Right. So I'm the opposite. I'm a comfort food like pho. I'm a pho girl and I will eat until I explode literally like well I'm sloshing out of there finish every drop of what is ⁓ what is probably call it pho. It means pho. It's pho and it's fucking good. Big bowls of it with lots of broth and noodles and jalapenos. Yes. ⁓ that's

Speaker 3: What if I live under a fucking rock?

Speaker 2: You probably just say it wrong.

Speaker 1: And I try to... Yeah, with my noodles. During the summer, she'll only indulge me in the cold months. I can do it year round.

Speaker 2: Yeah, I can't do 85 in the summer. I'm like, I'm not doing foe with you, bro. Can't. Where's my chicken parm? I need a butterfly double pound of chicken parm breast, please.

Speaker 3: this we ⁓ What dish do you judge restaurants by?

Speaker 2: Well, obviously it depends on what type of establishment you're at. Are we at Italian? Are we at steakhouse? Name it.

Speaker 1: I mean, you'd have to have good wings for sure. If you have wings on the menu, they have to be good. You know, it's got, it's one of those things that, and you can get funky with it. ⁓ yeah. I mean, we do this for a living, literally. We're professional eaters and we sell really

Speaker 3: love how foodie you guys

Speaker 2: a lot of business meetings at dining establishments.

Speaker 1: And speaking to that, can I just like tell the restaurant guys who are watching this right now, women during lunch. ⁓

Speaker 2: ⁓ I was just going to say this. I'm so glad you're bringing it up.

Speaker 1: like a substantial salad with protein on the menu. And I won't name names. We went to, you know, a fine dining restaurant and they want to charge you $30 for their salad, which is fine. $30 for salad. I'll pay $30 if it has every vegetable I've ever seen in it with some protein and it's delicious. But if it's like mixed greens with three walnuts and some goat cheese, it doesn't do it for me. And ladies who lunch and work with their laptops while they're eating and working. want to be there for some time and want good substantial salads on the menu. And I've noticed

Speaker 2: And they'll spend money on drinks. They're not just going to leave. They're not going order the salad and sit there for four hours and not spend any other money. So you don't have to worry about, know, I want them to leave. I don't need campers here all day. Like you can still have a luxury salad with protein and then they're going to spend money on drinks. Maybe they're hungry again in an hour and they're getting another entree to split. But I think that is in a lot of restaurants we go in a missed opportunity. Really awesome salad. Yeah, it's fine.

Speaker 1: And charge us more for it. I don't care. And then when I called out the funny the restaurant owner came around he's like well how's your salad? I'm like well I love a good salad and you know the Costco lettuce just isn't hitting it for me. He's like well it's BJ's. And I was like I know it is. I will not be back for lunch. That's fired. Yeah I'll come for dinner I'll come for dinner but $30 for goat cheese and some walnuts from with your Costco salad I can't do it. I love it. Give me some steak.

Speaker 3: is such a clip. That is such a clip. What instantly makes you trust a restaurant?

Speaker 2: hospitality. For me, it's really ⁓ the attitude of the employees. For sure. I think as soon as you go in and interact with a few employees, front of the house, host, maybe a manager you see on the floor, ⁓ a busser, I think that a reflection of how they're being treated at work shows immediately. Are they happy to be there? And, you know, that's not to say everyone doesn't have bad days. You're going to have a server that's having some crisis at home and, know, there's somewhere else in their head. So. You can't judge them on one person always, but you get a general vibe, I think, for how happy the employees are there. And that's usually my first inclination of if it's going to go well or not.

Speaker 1: Yeah, and you want to feel like they're happy to see you. know, when you walk in and someone's like, hey, how's it going? Like, come with us, just the two of you or the three of you or whatever. And you're like, OK, this person is excited about their job. They love the establishment that they work at. And they make you feel special from the second that you walk in. For me, that's the hospitality that matters. I don't want to feel like I'm in inconveniencing somebody.

Speaker 2: They're doing us a favor. We walk in places sometimes and it's like, they're doing us a favor. And that's really not how you want to start.

Speaker 3: in this market, especially in the northern New Jersey area where you can like trip over right on the street right like I don't understand where that attitude comes from because it's it's not serving the restaurant right what makes you instantly not want to go back to a restaurant

Speaker 2: Yes.

Speaker 1: for sure. Dirty bathroom.

Speaker 3: ship.

Speaker 2: I was gonna say sticky table ⁓ Yeah, that's all that stuff is like ooh This is what's happening and we're seeing it what is happening that we're not saying for sure. Yeah

Speaker 1: Yeah.

Speaker 3: Sticky Menu. Yes, sticky manual mouth.

Speaker 1: For sure. back to the trend really quick, because I just thought about it when you said sticky menu. I'm over the QR codes. It is over. I get it. I know why we had to do it. But if there's something about feeling your and branding your product, like I want to come in and I want to go through the wine list. I want to see like the leather bound menu. If you're a nice place, I don't want to have to take my phone out and scan my phone and then pass it to somebody else who can't figure it out. And it's like shitty enough.

Speaker 2: Yeah, she likes my like COVID. Yeah, I'm of it. need the Wi-Fi code so now they want you to scan that but you don't have service now you need to wait for their Wi-Fi.

Speaker 1: too much.

Speaker 3: It's a disaster, right. The only thing I'll say, because I'm a marketing. No, the QR code, I want them to sign up for loyalty. Right, right. Because that is, that's money for us, right? But to your point, menu, QR code, no.

Speaker 2: It's easier to change the menu.

Speaker 1: Right. Well, just tell them they get $5 off the bill if they scan it. Right. Like something like that.

Speaker 3: bring the physical menu back forever. If you guys were opening up a restaurant, what concept would you consider?

Speaker 1: for sure.

Speaker 3: Don't fuck with me.

Speaker 2: I thought that-

Speaker 3: I thought that's what you were going to say.

Speaker 1: have a

Speaker 2: We need a fusion, honestly. For us both to be happy, we need a fusion.

Speaker 1: We could do a food truck. ⁓ Rods and dogs. We could serve like, know, rotwurst.

Speaker 2: Italian sausage, high school people.

Speaker 1: I think fusion for sure though.

Speaker 2: would have to be.

Speaker 3: What would the fusion be?

Speaker 1: Irish? for Irish food, come on, let's.

Speaker 3: Yeah.

Speaker 1: Once a year? Let's call a spade a spade, okay? When are we ⁓ specific? ⁓

Speaker 2: but what you don't know is she's 50 % Irish. Just shooting shots at me, but it's about herself too.

Speaker 1: I know you can't tell, but I am for you. Totally, totally.

Speaker 3: ⁓ my god, I heard that, who's, I was just listening to a podcast they were saying they were gonna open up this Irish Italian joint.

Speaker 2: was like, that's me.

Speaker 1: Well, Irish bars are obviously a staple. of course. So it's one of those things. I do think we'd have a good cocktail list. ⁓ hands We're here for a really good cocktail list, something creative and exciting. I like when they change out their list seasonally. can tell when there's a passion, like Summit House and ⁓ they're great at that. Those guys are, ⁓ my god, they make, they're mixologists. They put so much passion into every single drink that when it's 15 bucks, I'm like, OK.

Speaker 3: Guinness Get it.

Speaker 1: Yeah. Like, I'll pay that, like, 18 bucks? Sure, take it, whatever. Like, because they're really passionate about what they're doing. All of their ingredients are superb. They're things you've never even heard of.

Speaker 2: They're talking to us about every ingredient. They can explain everything that's in the drink. tell you exactly why it's in there. ⁓ you like this, you like that, what notes do you like? It's amazing. And that goes back to your first impression when you're in somewhere.

Speaker 3: Yeah, yeah, yeah. Favorite type of restaurant atmosphere.

Speaker 1: It's, okay, this is a really good question because we went to a restaurant last week and it was so loud that Lindsay got a migraine. It's a big deal. And I like a loud restaurant, but I like it loud enough where I can still hear you at my table, but I know everyone's having fun. So ambiance for me is really important. I don't want to sacrifice the food, but I want it to be lively. I want there to be people that are constantly coming in and there's bigger parties and people are having fun. And you know, it's like a destination place for a lot of people. But if the acoustics are bad. and you can't hear each other and only the person right next to you can hear you and then this person's miserable and left out, it's a total.

Speaker 2: buzzkill and that has to part of the build out because it was so cool we were on a patio with a retracting glass ceiling and so a table behind us must have complained they were a little chilly and once they shut that for just everything was echoing yeah yeah we've been there before I love their food it really put it was there I had to ask for Advila

Speaker 1: She's hurt. It ended the night. ⁓

Speaker 3: One of the

Speaker 1: From the waiter, that's when you know it's bad.

Speaker 2: Stop.

Speaker 3: One ⁓ of the most common negative Google is noise. That's why it's there and easily checkable, because it's a big deal.

Speaker 1: I mean, and if you're with older people too, like, forget it. ⁓ wow.

Speaker 3: Or hearing impaired. Forget it, they might as well just not talk.

Speaker 1: Right? Yeah. And that is what happens. They just sit there in silence.

Speaker 3: Yeah, it sucks. Yeah, it's not good for the guest at all. But ⁓ so fix that. Take how much those fucking things cost? Right. Like 20 cents. Right. Maybe not, because the producer is going to come out and be like, do you know how much they really cost these fucking?

Speaker 2: Hey, we had a We have a client that's a music producer. He makes his own.

Speaker 3: You can make your own too, yeah, big deal. It's a big deal.

Speaker 1: You can put it under the table now. If you already did your build out, they have like the cushiony, whatever it's called.

Speaker 2: little way you know where can do acoustics you know where could do great acoustics at our vineyard

Speaker 1: ⁓ that's funny.

Speaker 3: Talk about this real quick before we bounce.

Speaker 1: Okay, so we have a winery and vineyard that is in South Jersey, exit seven on the Turnpike. It's 185 acres. So it comes with an agricultural license, a residential license, and also a recreational license. So the opportunity there is really endless for you to create whatever you want. There's 11 varieties of grapes, $2 million with a wine inventory that comes with the purchase of the property, zone for a bed and breakfast. So you could have in my opinion, ⁓ really landmark destination for weddings. Somebody who has the vision could really put that part of New Jersey on the map. when you say, what part of New Jersey is that? Who will come? Well, you're an hour and 15 minutes from Manhattan, 30 minutes from Princeton, 45 minutes from Philly, an hour from the shore. Everybody will come because when you see how beautiful it is, it is breathtaking.

Speaker 3: Is there a website that they could check out the property? Didn't you send it to

Speaker 1: Yeah, it's on CoStar and Loopnet if you just look it up. It's called 27 Winery and Vineyard. ⁓ I have it posted, both of us have it on our Instagrams.

Speaker 2: 27058 Mount Pleasant Road, Columbus, New Jersey.

Speaker 1: Yep, 5.5 million. Okay.

Speaker 2: But seriously, on a serious note, really amazing hospitality group could make something really special there. Big opportunity, yeah.

Speaker 3: Yeah, I have a couple of them I have a couple of mine that I think might have the the muscle to do it so Great. I'm so happy you brought that up Phenomenal real quick last question ⁓ If a restaurant is looking to expand this year, what's the first thing that they should be looking for? What's their first move?

Speaker 1: Yeah.

Speaker 2: That's what I'm here for.

Speaker 1: They need to put their business plan and their concept down on paper. And they really need to, we could, I mean, we'd love to chat with them.

Speaker 2: first answer would be call us. But I didn't want to just take the discussion here. But I do.

Speaker 1: You made me do homework. I just want you to know, don't just go out and start looking at places. We've got to have a plan. So call Lindsay and I. We'll walk you through it. We'll explain to you what you should do. But step one is making sure you assemble your team. we'll be with you till the end.

Speaker 2: And Henry will do your marketing.

Speaker 3: I will will Lindsay Aryana. Thank you so much for coming on the show. This is like this was a lot And this one over here was was nervous First first podcast she was nervous you crushed it girl So I just I need more females on the show. It's just something about Diversity if you get a bunch of dudes week after week after week, it's you know what I'm saying

Speaker 2: is awesome. first of many.

Speaker 1: You bring a different energy. Yes.

Speaker 2: Good to hear different opinions.

Speaker 3: We do need different opinions. There you have it guys another podcast in the books. I think this is going to be episode 61 Well, I mean just started like in August so Let me know your biggest takeaway I would love to get your feedback share this with a restaurant owner or somebody in this in the industry That could get some value out of it and don't forget to leave those reviews guys. I cannot tell you enough these reviews

Speaker 2: Whoa!

Speaker 3: tremendously, not just boost my ego, but it actually helps the ranking and the score of the show and gets me in front of more people. So I appreciate you for that. And ⁓ have an amazing day. And I'll catch you on the next episode. Take care.

Speaker 1: We did it! Woohoo! We did it!

Speaker 2: I'm clamming. am.

Speaker 3: That's great