Latest / The Steve Harvey Morning Show / Marcus Davis talks starting the Breakfast Klub, franchising & being a serial Restaurateur

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Marcus Davis talks starting the Breakfast Klub, franchising & being a serial Restaurateur · The Steve Harvey Morning Show

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  Speaker 1: You hit these gems, you use them. But because it's
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  Speaker 1: going to be tied to work, nothing is luck, nothing
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  Speaker 1: has been at the right place at the right time.
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  Speaker 1: It's all tied to proper planning, proper effort, and realizing that, hey,
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  Speaker 1: you can't be selfish in pursuing your own dream. You
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  Speaker 1: have to put forth effort. My next guest is Marcus
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  Speaker 1: David's been knowing him a long time. Straight out of Houston, Texas.
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  Speaker 1: He is the host of Fish, Grits and Politics. He's
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  Speaker 1: an entrepreneur, restaurant owner, and motivational speaker. Like I said earlier,
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  Speaker 1: he's located in Houston, Texas. Houston, Texas. Marcus the spirit
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  Speaker 1: and entrepreneur or my mastermind behind the Breakfast Club, which
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  Speaker 1: is nationally recognized. It first came to fame on Oprah
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  Speaker 1: way back in I had the blessing of inviting him
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  Speaker 1: on the Steve Harvey Talk Show blew him up even more.
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  Speaker 1: If you go there right now, there's a line at
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  Speaker 1: the door. The people are nice, the food is great,
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  Speaker 1: the reggae hood, the Alec cat bar and loud, and
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  Speaker 1: the culture. He is best known for his charismatic personality,
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  Speaker 1: authentic customer appreciation, and his tireless commitment to the community.
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  Speaker 1: That's what it is. Marcus. Restaurants are rooted in principles
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  Speaker 1: of faith, family, community, with a K and empowered. They
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  Speaker 1: treat every customer like family and believe that family is
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  Speaker 1: the corner stone of any community. So if they placed
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  Speaker 1: an emphasis on supporting activities and causes that enriched and
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  Speaker 1: strengthened family, he has created one of the most phenomenal
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  Speaker 1: restaurant success stories in the country. If you landed in
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  Speaker 1: the Intercomdent Airport, is there his footprint is there. When
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  Speaker 1: I saw that man damn their crime brother man, the
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  Speaker 1: breakfast the breakfast club at you know, Yeah, that determinal
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  Speaker 1: my Delta termina. That's when I fly to the Delta
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  Speaker 1: Terminent over there. He's working to money making conversation Marcus
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  Speaker 1: Davids how are you doing, Marcus. Man, after after listening
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  Speaker 1: to you and that that that, uh man, I'm feeling great.
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  Speaker 1: You just made me feel really well every time because
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  Speaker 1: because I fly on Delta, I'm based in Atlanta, so
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  Speaker 1: I always fly on Delta. And when I when I
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  Speaker 1: first landed, Man, and I was telling my wife, I said,
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  Speaker 1: I think my boy, I think they're putting some up
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  Speaker 1: with in the Condal airport. As she said, well, I
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  Speaker 1: think I think he's at the count Airport. Now your
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  Speaker 1: restaurant black owned, right and uh, one of the busiest
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  Speaker 1: airports in the country. Welcomes to the steps of how
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  Speaker 1: that came about Marcus in Houston, Texas and knowing the
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  Speaker 1: journey of the Breakfast Club. Well, you know, it's funny
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  Speaker 1: you said that because I've never been uh gung ho
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  Speaker 1: about the airport. I know a lot of people in business,
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  Speaker 1: a lot of people in restaurant, Uh, they are airport, airport, airport.
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  Speaker 1: And I'm a street side guy and and I was like, man,
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  Speaker 1: give me a good location on the streetside and I'll
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  Speaker 1: be good. And you know, years ago we started getting
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  Speaker 1: approach with questions about being in the airport, but we
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  Speaker 1: never pursued it, and then I got to working on
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  Speaker 1: the Convention of Business Bureau board. I was on the
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  Speaker 1: board here in Houston, UH to talk about, you know,
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  Speaker 1: visitors who comes here, how do we get more here,
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  Speaker 1: how do we elevate the brand of the city, the
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  Speaker 1: awareness of what Houston is about, how much better than
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  Speaker 1: Atlanta it really is, and all that good stuff. So yes,
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  Speaker 1: like sleeve that in there right absolutely, But you know,
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  Speaker 1: I'll make knowing you. I'm make knowing you. But and
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  Speaker 1: and while while doing that, you know, I saw that
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  Speaker 1: that was a need uh to. I believe in my
• 5:53
  Speaker 1: definition of entrepreneurship, let's just started off, is filling a
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  Speaker 1: void in the marketplace that the marketplace is calling for consciously,
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  Speaker 1: our subconsciously entrepreneurship feeling a void in the marketplaces the
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  Speaker 1: marketplace is calling for consciously our sulb consciously. And one
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  Speaker 1: of the things we discovered was that people who came
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  Speaker 1: to Houston didn't really get the taste of Houston because
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  Speaker 1: of the number of flights that came into the airport
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  Speaker 1: where people just transferring uh to another plane to another
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  Speaker 1: city and never knowing the great food that we the
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  Speaker 1: great culinary city there, that that that we are. So
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  Speaker 1: there was this effort to one bring about the notoriety,
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  Speaker 1: but to the need to put concepts in in uh,
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  Speaker 1: into the space. So I felt compelled being an ambassador
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  Speaker 1: of my city, being uh, you know, one to put
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  Speaker 1: on from my city and red for my city. I
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  Speaker 1: felt compelled to make it a point to be a
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  Speaker 1: part of that. I keep talking about it if I'm
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  Speaker 1: not gonna be about it. But to you to your
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  Speaker 1: other point, I have found how great it is to
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  Speaker 1: be a black owned restaurant in the airport, simply because
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  Speaker 1: it's in the space that African Americans typically say we're
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  Speaker 1: not in and so to have African American representation in
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  Speaker 1: that space was was was quite gratifying and part of
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  Speaker 1: the gold part of the motive. Well, you know it's
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  Speaker 1: really and I say that, and I'm gonna stay on
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  Speaker 1: this for a minute, being that you know, you do
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  Speaker 1: have a I'm in Atlanta, so you know this is
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  Speaker 1: a persided is recognized for black forward movement. You know,
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  Speaker 1: you know there are a number of black entrepreneurs who
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  Speaker 1: do have restaurants at Heartfield Apple, which is classified as
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  Speaker 1: the biggest businest airport in the world. And so I've
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  Speaker 1: had people friends of mine setting photos like you're turning
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  Speaker 1: your restaurant over at the Incoming Apple into a tourist
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  Speaker 1: spot out of pride and say, you know, taking pictures
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  Speaker 1: of the food so they ate here. Talk about this
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  Speaker 1: slower down man, because we know where the original spot is, Okay.
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  Speaker 1: And then be at the airport. You know, I know you,
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  Speaker 1: I know you. You've been in the public side've been
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  Speaker 1: doing the morning show, doing public awareness and that the
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  Speaker 1: basically being the voice of the people on the radio Houston,
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  Speaker 1: Texas markets. But to be part of something that you
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  Speaker 1: know is different and that has been at the airport.
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  Speaker 1: Really talk about how people the pride that people really
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  Speaker 1: took it to the next level with you, they also
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  Speaker 1: saw as a possibility it can be them too, right right,
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  Speaker 1: And and you know, we're getting ready to celebrate uh
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  Speaker 1: twentieth year in business this fall, and I look forward
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  Speaker 1: to having me back on to talk about that in
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  Speaker 1: in the fall. Absolutely, we're getting ready to celebrate our
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  Speaker 1: twenty year in business and the model that I'm rolling
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  Speaker 1: with this twenty years of inspiration. We've been on the
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  Speaker 1: corner of Travis and Alabama, inspiring our community for over
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  Speaker 1: twenty years. Inspiring entrepreneurship for twenty years. So to answer
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  Speaker 1: you a question about what does that feel like, it
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  Speaker 1: feels the same way as it does when we unlock
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  Speaker 1: the doors at thirty seven eleven Travis to see the
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  Speaker 1: number of people that come through the door that are amazed,
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  Speaker 1: that are fascinated, that are impressed, that are proud of
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  Speaker 1: this establishment. When they look and they whisper, and they
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  Speaker 1: lean over the its like on and you're telling me, yes,
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  Speaker 1: it is for one of these one of these numbers,
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  Speaker 1: and and and and they all excited because they had
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  Speaker 1: a great experience. The professionalism, the quality, product, qualitive service
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  Speaker 1: qual of the people that served them, uh was was
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  Speaker 1: fascinating to them, So um we where we where they
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  Speaker 1: were pride. Similarly, when we stepped into a new space
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  Speaker 1: that we knew was a travel space and space that
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  Speaker 1: brought people from all over the world, we knew that
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  Speaker 1: we were stepping it up to another level. So uh
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  Speaker 1: it gave us an opportunity to want to be on
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  Speaker 1: a bigger platform for guests, but more importantly, on a
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  Speaker 1: bigger platform for entrepreneurs, to see what is possible, what
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  Speaker 1: we're capable of doing, you know, talking about again I'm
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  Speaker 1: a street side guy there, I know it, but you know.
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  Speaker 1: But but you're a smart guy because street side guy.
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  Speaker 1: But you're a smart guy because of the fact that
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  Speaker 1: when people give you a shot an opportunity, you deliver.
• 9:58
  Speaker 1: When I say that we're gonna go back Oprah, you know,
• 10:01
  Speaker 1: giving an opportunity to feature your your brand. This is
• 10:04
  Speaker 1: open when she was on every day, five days a week,
• 10:07
  Speaker 1: when everybody was watching her. And and then because even today, man,
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  Speaker 1: you have people lining up to come into your restaurant.
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  Speaker 1: That's twenty years man, I'm talking about if you I
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  Speaker 1: keep you not ladies and gentlemen you go. You try
• 10:21
  Speaker 1: to just think you're just gonna walcome to this restaurant.
• 10:24
  Speaker 1: That's not going to happen. Well if you tell them,
• 10:28
  Speaker 1: if you tell them that, uh, put it on Rashawn's tab,
• 10:31
  Speaker 1: you know, don't do it like that. It's finally here
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• 12:00
  Speaker 1: and the AD Council. Hi everyone, Al Roker here as
• 12:03
  Speaker 1: a guy with his own catchphrase. I appreciate that Smokey's
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  Speaker 1: a show in the fall right, because because I'm eating
• 12:40
  Speaker 1: there several times, and like I said, I've done my duty.
• 12:43
  Speaker 1: I I you know you're gonna do it two ways. Team.
• 12:46
  Speaker 1: You're gonna get there with the restaurant immediately opens up
• 12:49
  Speaker 1: and you can slide on end or slide on it,
• 12:52
  Speaker 1: but you let an hour or two hours slide in.
• 12:55
  Speaker 1: You're gonna be in light at the breakfast club. And
• 12:58
  Speaker 1: we we do, and I am grateful that people support
• 13:01
  Speaker 1: us in an outrageous fashion. People come in and they
• 13:04
  Speaker 1: say hey man, I'm proud of you, and I tell them, no,
• 13:06
  Speaker 1: I'm proud of y'all. Y'all wants that showed up. I
• 13:09
  Speaker 1: share with my team every morning when you show up
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  Speaker 1: at seven am, everyone on one unlocked the door. The
• 13:15
  Speaker 1: first guests that walks through the door gets around to
• 13:17
  Speaker 1: applause from my staff right for my team. And the
• 13:20
  Speaker 1: reason is I try and share with my team that
• 13:22
  Speaker 1: one we can never take for granted that we unlock
• 13:25
  Speaker 1: that door, somebody's gonna walk in. We have to be
• 13:27
  Speaker 1: grateful for every single person that walks into that door.
• 13:30
  Speaker 1: We have to show them the gratitude that they deserve
• 13:32
  Speaker 1: for choosing us as their destination for dying in over
• 13:36
  Speaker 1: the other nine and ninety nine restaurants that are in
• 13:39
  Speaker 1: the city of Houston. So um, we we we we,
• 13:43
  Speaker 1: We are extremely grateful of the number of people that
• 13:45
  Speaker 1: come from within the city, within the state, from throughout
• 13:50
  Speaker 1: the country and beyond the Atlantic and the Pacific to
• 13:54
  Speaker 1: visit thirty seven eleven tracks. I'm brag a little bit. Um,
• 13:58
  Speaker 1: I tell folks we we did this pre I G right,
• 14:05
  Speaker 1: you know you date things by B C and A right, right, right,
• 14:08
  Speaker 1: right right, I tell I tell I tell, I tell
• 14:11
  Speaker 1: you these young casts is doing will and congratulations to them,
• 14:14
  Speaker 1: to all the ones that are you know, having success
• 14:16
  Speaker 1: to day, I said, but how let you boar when
• 14:17
  Speaker 1: you've been doing it for two decades and and and
• 14:20
  Speaker 1: and and and take this out. We created that buzz
• 14:25
  Speaker 1: with no Instagram as. That's why, that's why I want
• 14:29
  Speaker 1: to score down with you, because you know Markus, you know,
• 14:32
  Speaker 1: because first he naturally funny, as you can hear this interviews.
• 14:35
  Speaker 1: He's a natural entertainer and amiss all that. Sometimes you
• 14:39
  Speaker 1: can go past the hard work, the commitment and the
• 14:41
  Speaker 1: planning and the professionalism because I'm telling you you go
• 14:45
  Speaker 1: into any of his restaurants, he is a professionalism. And
• 14:47
  Speaker 1: I'm gonna tell you something what happens with black businesses
• 14:50
  Speaker 1: because sometimes people kind of like knock us. You know,
• 14:53
  Speaker 1: you know, the service, the food quality and all that stuff,
• 14:56
  Speaker 1: and who do you compared to? Now, if you know
• 14:58
  Speaker 1: anything about Houston Tech, it is the culinary game in Houston,
• 15:03
  Speaker 1: Texas is a beast. I mean it is it is.
• 15:07
  Speaker 1: I mean it's top notch. We we we have I
• 15:10
  Speaker 1: think at one point we were we were the number
• 15:12
  Speaker 1: one restaurant presquat uh for the per capita in in
• 15:17
  Speaker 1: in the nation. But we by far have uh we
• 15:20
  Speaker 1: rank in the top. And the number of restaurants, the
• 15:22
  Speaker 1: number of different cuisines, uh that that we have because
• 15:26
  Speaker 1: of the diversity of city and yes, flavor, for sure
• 15:29
  Speaker 1: we and and look look, I know, I know you
• 15:32
  Speaker 1: loved A, but I tell you, man that A can't
• 15:34
  Speaker 1: touch the age when it comes to food. Don't get
• 15:37
  Speaker 1: you on the phone to call all the fellows. Don't
• 15:39
  Speaker 1: get me on the phone to call around to all
• 15:42
  Speaker 1: the cats in the age. We just need to go
• 15:44
  Speaker 1: ahead and put it down. We just need to put
• 15:46
  Speaker 1: it down in restaurants. You're not I'm not gonna ever.
• 15:51
  Speaker 1: I know I was born to raised in Houston. The
• 15:53
  Speaker 1: food in Houston, man is a beast, dude. I mean
• 15:56
  Speaker 1: the seafood Mexican the text of ex food did the
• 16:00
  Speaker 1: barbecue combobu. You can just shut it down the breakfast spots.
• 16:04
  Speaker 1: And so that leads me to my question is you
• 16:06
  Speaker 1: had this hit the breakfast club and you needed to
• 16:08
  Speaker 1: expand because you saw all of this diversity, you saw
• 16:12
  Speaker 1: all of this opportunity and and Parlia and your reputation
• 16:16
  Speaker 1: as as a of having a hit restaurant. Was that
• 16:18
  Speaker 1: the need to expand into the reggae hud, the ally
• 16:22
  Speaker 1: cat bar and loud and the culture. So the that
• 16:26
  Speaker 1: need goes back to the original. And that's why I
• 16:28
  Speaker 1: gave the definition at the beginning, because I'm always come
• 16:31
  Speaker 1: back to a filling the void in the marketplace that
• 16:33
  Speaker 1: the marketplace is calling for consciously, subconsciously. And so the
• 16:37
  Speaker 1: breakfast club was was a response to Midtown not having
• 16:40
  Speaker 1: a breakfast spot. UH, this new area of of Houston
• 16:44
  Speaker 1: that was third wards last fourth Ward that was created
• 16:47
  Speaker 1: and turned into Midtown, UH not having a breakfast either
• 16:51
  Speaker 1: at the City of Houston having a space open for
• 16:56
  Speaker 1: a Southern big breath breakfast concept and quite naturally, quite honestly,
• 17:02
  Speaker 1: rather you know, I wanted a you know, I go
• 17:05
  Speaker 1: from the get go was to be synonymous with the
• 17:07
  Speaker 1: city of Houston. I wanted people saying, when I go
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  Speaker 1: to Houston, I'm going to the breakfast club. I wanted
• 17:13
  Speaker 1: that to move into I am going to Houston because
• 17:16
  Speaker 1: I want to go to the breakfast club. And now today,
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  Speaker 1: twenty years later, I tell folks, if you have been
• 17:21
  Speaker 1: to Houston and have not been to the Breakfast clubs.
• 17:23
  Speaker 1: Then you, my friend, have never been to Houston. Absolutely
• 17:26
  Speaker 1: absolutely talk talk talk the game because the game is
• 17:28
  Speaker 1: you my friend. Now now let's talk about it. But
• 17:31
  Speaker 1: but I want to make sure. I want to make
• 17:32
  Speaker 1: sure I answer I answer your question. Uh. Those those
• 17:35
  Speaker 1: other concepts the radio hud uh Alec had borne, lounge
• 17:39
  Speaker 1: and culture were all birth out of the knee listening
• 17:42
  Speaker 1: to the marketplace and what it was asking for looking
• 17:45
  Speaker 1: at the marketplace and seeing what's what's what's what's not there,
• 17:49
  Speaker 1: and being the go between, which is the original definition
• 17:52
  Speaker 1: of entrepreneur, the undertaker, the person who would take on
• 17:55
  Speaker 1: uh this this challenge of this opportunity that that that's
• 17:58
  Speaker 1: in front of us. And so the radio hell was
• 18:00
  Speaker 1: existing business. The Regga had started five years before t
• 18:02
  Speaker 1: VK Regga had started and had its success when I
• 18:05
  Speaker 1: was still a senior UH at Texas and then I
• 18:08
  Speaker 1: and then I went off and came back and opened
• 18:10
  Speaker 1: the Breakfast Club and it was still going in and
• 18:13
  Speaker 1: as an institution in our community. Our community wanted it
• 18:16
  Speaker 1: to be open to behold. So when it started to
• 18:20
  Speaker 1: have it, it's its troubles. I put in to practice
• 18:24
  Speaker 1: the fourth principle of Quanza, which is co operative economics.
• 18:27
  Speaker 1: I took the money that the people were putting in
• 18:29
  Speaker 1: the cash register at thirty seven eleven Travis and went
• 18:32
  Speaker 1: and saved salvage a concept in Third War that our
• 18:36
  Speaker 1: community needed to have sustained. And I say needed, and
• 18:40
  Speaker 1: I closed on this. I say needed because in the
• 18:42
  Speaker 1: African American community, we are hurt every time one of
• 18:46
  Speaker 1: our business is closed, right it It tears at the
• 18:51
  Speaker 1: moral and the morale fabric of our community. We may
• 18:54
  Speaker 1: not express it. We may express it in the wrong way.
• 18:57
  Speaker 1: Sometimes we may say stuff like c that I told
• 18:59
  Speaker 1: you it was going to close, and we're saying that
• 19:01
  Speaker 1: out of her out of pain. It is painful when
• 19:03
  Speaker 1: I when our businesses in our community closed. So we
• 19:06
  Speaker 1: h fifteen years ago acquired the Reggae Hut to keep
• 19:10
  Speaker 1: an institution in our community open, to keep an additional
• 19:14
  Speaker 1: place for us to circulate our doubt but moment, and
• 19:17
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• 19:21
  Speaker 1: On my end, I know a lot of people, Oh hey, hey,
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• 21:00
  Speaker 1: by the United States Force Service and the Council. I'm
• 21:02
  Speaker 1: gonna ask you this question. Markets wom when we say, okay, look,
• 21:05
  Speaker 1: you got a popular the breakfast club is popular. Why
• 21:08
  Speaker 1: don't we see another breakfast club? You know, you know
• 21:10
  Speaker 1: they do it with Bojangles, they do it with you know,
• 21:13
  Speaker 1: Chick fil A. Why don't we have like I know
• 21:15
  Speaker 1: you're the airport, but why don't we have like four
• 21:18
  Speaker 1: or five breakfast clubs with a k running around that's
• 21:21
  Speaker 1: running around the city of Houston and then expand it
• 21:23
  Speaker 1: in Texas? Man? You you you bring up an absolute
• 21:28
  Speaker 1: perfect point. I've got a meeting to day with a
• 21:30
  Speaker 1: brother who is who is about to uh do something
• 21:33
  Speaker 1: super spectacular with There's a void in the marketplace, right
• 21:37
  Speaker 1: we as African Americans in the restaurant industry. The void
• 21:39
  Speaker 1: that we have is there's not an African American concept
• 21:42
  Speaker 1: that stretches across a region. Yes, that's not an African
• 21:46
  Speaker 1: credit concept that stretches across the nation. We don't have
• 21:49
  Speaker 1: a national concept we have, don't get me wrong. We
• 21:52
  Speaker 1: have successful restaurant tours, brothers that can buy a hundred
• 21:55
  Speaker 1: uh taco bills or what have you, but we have
• 21:59
  Speaker 1: no concepts we're selling one hundred franchises. And that's where
• 22:02
  Speaker 1: African Americans have to graduate too. If we're gonna do
• 22:05
  Speaker 1: this business thing seriously, right, if we're gonna be serious
• 22:08
  Speaker 1: about uh generational wealth, if we're gonna be serious about
• 22:13
  Speaker 1: making rebuilding Black Wall Street running it back, if we're
• 22:17
  Speaker 1: gonna be serious about building Wakanda, then we gotta start
• 22:20
  Speaker 1: with our dollar. And the only way we can get
• 22:22
  Speaker 1: those those things that you describe one to five, five
• 22:25
  Speaker 1: to ten, ten to twenty hundred across the country is
• 22:29
  Speaker 1: if we're deliberate in our dollar. And that's where African
• 22:33
  Speaker 1: Americans have to step in and step up to the plate.
• 22:36
  Speaker 1: And yes, we do need to make sure that the
• 22:38
  Speaker 1: concepts that that are presented are are are desirable, uh,
• 22:42
  Speaker 1: that they are palatable, that people love them, that they
• 22:44
  Speaker 1: adore there, that they embrace them. But the one thing
• 22:47
  Speaker 1: I do ask for the from the marketplace from the
• 22:49
  Speaker 1: African American marketplace is fairness. And when I say fairness,
• 22:54
  Speaker 1: when we're judging businesses from restaurants on down, keep that
• 22:59
  Speaker 1: same energy because we will walk into a nail salon
• 23:03
  Speaker 1: and let them talk dirt to us and we take it.
• 23:06
  Speaker 1: We will walk into beauty salon and let them follow
• 23:08
  Speaker 1: us along the around the thing, and we still buy
• 23:12
  Speaker 1: from them. Right. We will walk into a restaurant that
• 23:14
  Speaker 1: has the highest level of discrimination I mean of of
• 23:17
  Speaker 1: a bad service, which is discrimination, and we will try
• 23:20
  Speaker 1: and force them to take our dollar. We're still trying
• 23:25
  Speaker 1: to make somebody to take our dollar. But you know,
• 23:27
  Speaker 1: so those days have have to be gone. We have
• 23:29
  Speaker 1: to have the same amount of patients and tolerance and
• 23:32
  Speaker 1: persistence with building our business as we do with the
• 23:35
  Speaker 1: tolerance that we have with others. Last one on this, no,
• 23:38
  Speaker 1: last one. I just finished watching this another night. When
• 23:42
  Speaker 1: when when people ask you on how much tolerance, how
• 23:44
  Speaker 1: much patiens are we supposed to have if you're talking
• 23:47
  Speaker 1: about building your community for real, I encourage everybody to
• 23:50
  Speaker 1: go back and look at the Montgomery Boycott West Boycott
• 23:54
  Speaker 1: three hundred and eighty one days. That community was very
• 23:58
  Speaker 1: intentional about accomplished in their goal. They had to do
• 24:02
  Speaker 1: the big s which we are not comfortable doing, which
• 24:05
  Speaker 1: is to sacrifice. And if we want to rebuild Black
• 24:09
  Speaker 1: Wall Street, but we want to build Wakanda. If we
• 24:11
  Speaker 1: want a Fortune five restaurant company, we want to restaurant
• 24:14
  Speaker 1: food service company traded on the NASDAC. And we've got
• 24:17
  Speaker 1: to be deliberate and where we circulate our doubts. I'm
• 24:20
  Speaker 1: gonna slow you down on that one because I love everything,
• 24:24
  Speaker 1: because because you know, you know, you know, I'm the son, grandson,
• 24:27
  Speaker 1: and great grandson of black Baptist preachers. And thats what
• 24:30
  Speaker 1: they ever gonna stop here, They ever gonna stop now,
• 24:32
  Speaker 1: but as a microphone around here somewhere. But as a
• 24:35
  Speaker 1: black entrepreneur, you know, there's always been that fear if
• 24:38
  Speaker 1: I tell people who I am, when I get the
• 24:41
  Speaker 1: same reaction, you know, especially from the white community. And
• 24:45
  Speaker 1: then we all we had a great ground sweler that
• 24:48
  Speaker 1: was laying behind the tragic death of you know, uh,
• 24:53
  Speaker 1: George George Floyd. I apologize for the freaking this name
• 24:56
  Speaker 1: and uh and so then of a sudden, the injured
• 24:58
  Speaker 1: that the corporation said, hey were want to know if
• 25:00
  Speaker 1: you are black owned business. Google actually went. I said,
• 25:04
  Speaker 1: we have a little marker that you can actually say
• 25:06
  Speaker 1: if you might on the business check this. And so
• 25:09
  Speaker 1: now you have black businesses saying, you know, we could
• 25:11
  Speaker 1: actually come out of the dark and and and be appreciated.
• 25:15
  Speaker 1: You know all the time you even say he was
• 25:16
  Speaker 1: a black business, you could you sign up so doing
• 25:18
  Speaker 1: a right nobody would tear down your building. That's when
• 25:20
  Speaker 1: you say you were black home. Prior to that, you
• 25:23
  Speaker 1: didn't want to recognize it it be recognized at all.
• 25:26
  Speaker 1: But were now at a point differently, like I said,
• 25:28
  Speaker 1: post I G And that's the life we live in
• 25:31
  Speaker 1: now where you could be proud, you can brag, you
• 25:34
  Speaker 1: could promote that you're black owned business. Is that important? Marcus?
• 25:40
  Speaker 1: Look and and I wish those people you're talking about,
• 25:43
  Speaker 1: I wish you had had pointing them out to me before,
• 25:45
  Speaker 1: because I you know, I don't know, and I've seen it.
• 25:48
  Speaker 1: I'm aware. I've seen what people will make an effort
• 25:51
  Speaker 1: to conceal or two and I just see I'll say this, uh,
• 25:56
  Speaker 1: post traumatic slave this all that is real? Right, anytime
• 25:59
  Speaker 1: you decide that you gotta hide or have a fear
• 26:03
  Speaker 1: of letting people know who you are or what you're about.
• 26:06
  Speaker 1: You know, I deliberately, from day one, September October two
• 26:11
  Speaker 1: thousand and one, deliberately wanted folks to know that this
• 26:14
  Speaker 1: was an African American owned establishment. Right now, that didn't
• 26:17
  Speaker 1: mean that all of our all one hundred seats were
• 26:19
  Speaker 1: for African Americas. It just meant that the person who
• 26:21
  Speaker 1: had their name on the door, on on the martgage,
• 26:24
  Speaker 1: on the least on the permit was African American. But
• 26:27
  Speaker 1: we're gonna deliver a product that is good for the
• 26:29
  Speaker 1: general market. And that was a goal right some reason,
• 26:32
  Speaker 1: For some reason, African Americans, well, for the obvious reason
• 26:35
  Speaker 1: that that that phrase I just gave post traumatic slave disorder.
• 26:38
  Speaker 1: African Americans have been denied the knowledge that we have
• 26:43
  Speaker 1: the ability to create a product for the general marketplace.
• 26:47
  Speaker 1: We've been convinced that the only market, the only product
• 26:51
  Speaker 1: that we can create for the general marketplace, not just
• 26:53
  Speaker 1: for black folks. Because the whole pie was whether we
• 26:56
  Speaker 1: can run fast, we can jump high, or whether we
• 26:59
  Speaker 1: can saying of whether we can dance. Those were the
• 27:02
  Speaker 1: only places where we felt our gifts, our talents, our
• 27:04
  Speaker 1: skills were worthy of the general marketplace. And I'm here
• 27:08
  Speaker 1: to say not so right. I am here to build
• 27:11
  Speaker 1: black business. I am here to build black business that
• 27:13
  Speaker 1: will flourish in the general marketplace. Awesome. Now that that
• 27:19
  Speaker 1: leads me to your stupid or your show host of
• 27:22
  Speaker 1: fish grids. You know, because we've been actually having fish
• 27:27
  Speaker 1: gripts and politics talk this entire interview, and that's how
• 27:30
  Speaker 1: you know he's an entrepreneur, he's a game changer. And
• 27:34
  Speaker 1: tell us about the show, tell us about the need
• 27:37
  Speaker 1: for the show, and what's the goal of the show.
• 27:40
  Speaker 1: So you know you mentioned in in the in the opening,
• 27:43
  Speaker 1: I spent some time uh doing uh commentary and this
• 27:48
  Speaker 1: community voice, community activists, whatever title it is, and my
• 27:53
  Speaker 1: big mouth got landed me a seat on the radio, uh,
• 27:56
  Speaker 1: sitting next to my mentor. Uh sister died at k
• 28:00
  Speaker 1: a to at wards she was. She was a radio
• 28:03
  Speaker 1: host in Houston for a number of years on the
• 28:06
  Speaker 1: community program. And so I sat at her at her
• 28:09
  Speaker 1: foot and learned from her and then went on to
• 28:11
  Speaker 1: become the host of Magic one of two Sunday Morning
• 28:14
  Speaker 1: Live for for ten years I don't know if ten years.
• 28:19
  Speaker 1: Thank you for falling Okay, all right, see you's seen me.
• 28:25
  Speaker 1: Marcus has saw me all the way back to Hip
• 28:27
  Speaker 1: Hop Comedy Stopped. Nobody stopped. So, man, look, you know
• 28:32
  Speaker 1: I had saved that. I had saved that to last,
• 28:34
  Speaker 1: But since you brought it up, I'm gonna go ahead
• 28:36
  Speaker 1: and talk about it now. Entrepreneurship is contagious. It is
• 28:40
  Speaker 1: absolutely contagious. The day that I walked into the Hip
• 28:43
  Speaker 1: Hop Comedy Stop and I did the same thing that
• 28:46
  Speaker 1: people walk into the Bunch Club. It's black home, it's
• 28:49
  Speaker 1: us spoils up. You know, you're staying a little taller.
• 28:53
  Speaker 1: You know you're here. You get a little higher because
• 28:55
  Speaker 1: you know this, this, this is us doing something. So
• 28:57
  Speaker 1: when I heard those commercials running, you and brother David
• 29:01
  Speaker 1: uh and I win. I saw and I win. And
• 29:03
  Speaker 1: then it happened to go one night when Steve was
• 29:05
  Speaker 1: there and I just you know, my ribly steel cracked
• 29:08
  Speaker 1: from one of those late night shows. Man, where I
• 29:10
  Speaker 1: just you know, the thing that Boundard Marcus is that,
• 29:15
  Speaker 1: you know, entrepreneurship is contagious. So I have to tell
• 29:19
  Speaker 1: you that, uh that that that was a source of fertilization,
• 29:25
  Speaker 1: uh for the entrepreneur uh seed that was inside of me.
• 29:29
  Speaker 1: So I appreciate you and your brother's stepping out on
• 29:31
  Speaker 1: faith and doing that. Well, you know sometimes you know,
• 29:34
  Speaker 1: I've looked at my life and I just like I said,
• 29:36
  Speaker 1: doing it on faith. I do it on belief. I
• 29:39
  Speaker 1: believe that somebody can't tell me no. If you're gonna
• 29:41
  Speaker 1: tell me no, you're gonna tell me why. And speaking
• 29:43
  Speaker 1: of no, stop to a lot of people. When you
• 29:45
  Speaker 1: tell me no, you have to tell me explain, explain.
• 29:47
  Speaker 1: Don't just tell me no. You have to explain to
• 29:49
  Speaker 1: me to why, because that way I can If you
• 29:52
  Speaker 1: tell me why and explain to me, I'm gonna figure
• 29:54
  Speaker 1: out that I can do it because well, and you know,
• 29:57
  Speaker 1: part of why that what it is we sewan I,
• 30:00
  Speaker 1: I've discovered part of why that is. And this goes
• 30:02
  Speaker 1: back to your question about why not one team stores.
• 30:06
  Speaker 1: Part of why there you hear the know is because
• 30:09
  Speaker 1: what people are doing is they're attempting to project their
• 30:12
  Speaker 1: fear and their faithlessness onto you. Right. What they're telling you,
• 30:17
  Speaker 1: what they're saying when they say no, you can't do it,
• 30:19
  Speaker 1: is they're saying I've seen that I can't do it.
• 30:22
  Speaker 1: I don't have the faith to do it. So I'm
• 30:23
  Speaker 1: telling you how I feel, and I'm gonna project it
• 30:26
  Speaker 1: onto you. I'm not saying that they're doing a deliverer.
• 30:28
  Speaker 1: I think it's being done unconsciously right right, But but
• 30:31
  Speaker 1: people have to understand that you cannot allow others to
• 30:34
  Speaker 1: project their fearfulness onto you. You've got to stay in,
• 30:38
  Speaker 1: flat footed and faithfully on the dream, the golden vision
• 30:42
  Speaker 1: that was placed inside of you if you wanted to
• 30:45
  Speaker 1: come into fruition. So going when when? The reason I
• 30:49
  Speaker 1: mentioned the one that tends a hundred is because every
• 30:51
  Speaker 1: time you have a restaurant concept and people talk about expanding,
• 30:54
  Speaker 1: if you listen, the marketplace will tell you, oh, I've
• 30:58
  Speaker 1: literally heard this. I took surveys and I've literally heard
• 31:00
  Speaker 1: people say, don't do this. Every time we do this,
• 31:05
  Speaker 1: we lose. And I point out to one year lady,
• 31:08
  Speaker 1: I said, I can guarantee you I can in your day,
• 31:12
  Speaker 1: I can point out three or four concepts that you
• 31:15
  Speaker 1: support that wants one store operations. Right when you go
• 31:20
  Speaker 1: get your coffer in the morning at that buck place,
• 31:23
  Speaker 1: they started out as a single store. When you go
• 31:25
  Speaker 1: get your nuggets at that file at place, they started
• 31:27
  Speaker 1: out as a single store. And to be told, we
• 31:31
  Speaker 1: are the ones that are financing the whole arm and
• 31:34
  Speaker 1: leg of this growth, of this expansion. And so we
• 31:38
  Speaker 1: just have to turn that faith around and believe that
• 31:40
  Speaker 1: we have the ability. We already have the bill. You know,
• 31:43
  Speaker 1: McDonald's don't run McDonald's three six five for no reason.
• 31:46
  Speaker 1: They run three six five because we're in there three
• 31:48
  Speaker 1: six us. I knew I was talking to your our conversation.
• 31:58
  Speaker 1: Now you know you're coming back for your twenty in
• 32:00
  Speaker 1: adverse ry. That's gonna be really about that. But but
• 32:02
  Speaker 1: I just want to get to these season these these
• 32:04
  Speaker 1: flavors behind you, because you know, I got a TV
• 32:06
  Speaker 1: show called Rashard's Kitchen. Now a little a little birden
• 32:10
  Speaker 1: to me, absolutely, and so I gotta get that stuff
• 32:13
  Speaker 1: so I can start making stuff and start posting on
• 32:15
  Speaker 1: my social media and support you this way. So tell
• 32:18
  Speaker 1: us about the seasoning, talk about the extension of going
• 32:21
  Speaker 1: in the online packaging and grocery stores and stuff like that,
• 32:25
  Speaker 1: because I gotta feature this stuff on Roshage Kitchen. I gotta,
• 32:28
  Speaker 1: I gotta, I gotta cook. I got of course, you
• 32:31
  Speaker 1: know I can cook and bake and so and then
• 32:34
  Speaker 1: I just do it just anywhere from beans the steaks,
• 32:36
  Speaker 1: the fish, now everything, talk about your whole line of
• 32:40
  Speaker 1: seasoning and packaging. So yeah, so man, we um we
• 32:45
  Speaker 1: have a line of products that give you the ability
• 32:49
  Speaker 1: to uh take us home with you. Right, you can?
• 32:51
  Speaker 1: You can. You want that same great flavor of the chicken,
• 32:53
  Speaker 1: You want that same great flavor of the fish. You
• 32:56
  Speaker 1: want the same great favor flavor of the waffle. Uh.
• 32:59
  Speaker 1: Then we have a lot of products. So we have
• 33:00
  Speaker 1: where our chicken fry, fish fry, We have our pancake
• 33:04
  Speaker 1: and waffle mix. Where our coffee beans because we are
• 33:07
  Speaker 1: a full service coffee shop. Uh, you can get the
• 33:10
  Speaker 1: whole being or you can get them ground up. And
• 33:12
  Speaker 1: then most importantly less and most importantly, sorry're gonna do
• 33:15
  Speaker 1: the selfish plutup we have we have our all purpose
• 33:18
  Speaker 1: season Right, that's what I want for my grad Look here, man,
• 33:24
  Speaker 1: I'm gonna tell you. Look. Look I tell folks, so
• 33:28
  Speaker 1: my father who was the biggest influence in my career
• 33:32
  Speaker 1: because he was a great educator, he was a great musician,
• 33:35
  Speaker 1: but he was also a great chef. He was I mean,
• 33:38
  Speaker 1: this food was just absolutely dynamic, and he taught me
• 33:41
  Speaker 1: what great great flavor uh actually was and so fortunately
• 33:46
  Speaker 1: is my first year in business. He was here with
• 33:48
  Speaker 1: me to help formulate the recipes and and and the
• 33:52
  Speaker 1: menu and all that good stuff. And this is a
• 33:55
  Speaker 1: result of what he taught me base for everything that
• 34:01
  Speaker 1: we do at the Breakfast Club. And I tell people
• 34:03
  Speaker 1: because I've had people ordering and they and they're like, man,
• 34:06
  Speaker 1: I can't believe how good that was. I was like,
• 34:08
  Speaker 1: you've eating at the restaurant thirty seven thousand times. I'm not.
• 34:13
  Speaker 1: I just I just didn't know. So for those who
• 34:15
  Speaker 1: cook anywhere that you and I'm not gonna give nobody
• 34:18
  Speaker 1: else no props anywhere that you use those other people season, right, stop,
• 34:23
  Speaker 1: put it down and pick this up. So if you
• 34:25
  Speaker 1: use that T word, substitute right here. If you use
• 34:29
  Speaker 1: that slap yo, whatever, whatever, whatever, substitute right here. Anywhere
• 34:33
  Speaker 1: you use an all purpose season, I invite you to
• 34:36
  Speaker 1: get the Breakfast Club season and take us home with you. Guaranteed.
• 34:39
  Speaker 1: I'll just tell you. Don't don't send me nothing. I'll
• 34:43
  Speaker 1: be ordering that today, okay, Because you know me, I
• 34:46
  Speaker 1: always support black businesses, and in that way, I know
• 34:48
  Speaker 1: I use all purpose seasoning. I have another young black
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  Speaker 1: lady who's really talented I use her and she's African
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  Speaker 1: American season and stuff. But I gotta invite you into
• 34:57
  Speaker 1: my kitchen, man Rashad's kitchen, talking about the probably and
• 35:00
  Speaker 1: all that good stuff. But again, man, the greatest talker
• 35:03
  Speaker 1: and motivator in the game, in the restaurant game. His
• 35:06
  Speaker 1: name is Marcus straight out of Houston, Texas. He'd be
• 35:09
  Speaker 1: back on in the fall celebrating the twentieth year at
• 35:12
  Speaker 1: the Breakfast Club in Houston, Texas, because we're gonna talk
• 35:15
  Speaker 1: about a lot of great things. Thank you for coming
• 35:17
  Speaker 1: back on the show. Man. You're a beautiful brother. Man,
• 35:19
  Speaker 1: Thank you. I appreciate, I appreciate the invite. Man. You
• 35:21
  Speaker 1: look great, you look fantastic. You look healthy. I'm glad.
• 35:25
  Speaker 1: I'm glad you're taking care of yourself. We want you
• 35:27
  Speaker 1: and need you here for a couple of more years,
• 35:30
  Speaker 1: a few more you, a lot of more years. Thank you,
• 35:32
  Speaker 1: Thank you, Thank you all right, and and a man,
• 35:36
  Speaker 1: thank you. I gotta say you know, we we we
• 35:38
  Speaker 1: we we got some national recognition, uh in our first
• 35:42
  Speaker 1: couple of years of business. But man, we hit it big.
• 35:45
  Speaker 1: We hit it big with Sean call and said, hey man,
• 35:48
  Speaker 1: y'all gonna be on the Steve Harkers down man. I
• 35:53
  Speaker 1: love you. Thank you Marcus for coming on Money Making Conversations. Brother,
• 35:58
  Speaker 1: I appreciate you. Brother. If you want to in my interview,
• 36:00
  Speaker 1: I'll see in my neterviews. Please go to Mind to
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  Speaker 1: Making Conversation dot com I with Sean McDonald, I am
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  Speaker 1: your host. In this season of giving, Coals has gifts
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  Speaker 1: his Panama. On April four, Dr Martin Luther King was
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  Speaker 1: This is the MLK Tapes. The first episodes are available now.
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