Latest / The Steve Harvey Morning Show / Brandon Williams Full Interview

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Brandon Williams Full Interview · The Steve Harvey Morning Show

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Speaker 1: talent time and payroll. Hi This Rashan McDonald and welcome
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1:51
Speaker 1: Let's get the started, y'all. My next guest is the
1:54
Speaker 1: owner Punchos Late Night Fried Trap as f r y
1:58
Speaker 1: Fried Trap is a up kitchen based in the in
2:01
Speaker 1: the Atlanta metro area. Part your features that menu based
2:04
Speaker 1: on loaded French fries. Right there, He got me right there, y'all,
2:07
Speaker 1: French fries. I am a French fry food with his
2:11
Speaker 1: own Atlanta Fair Flair, that Atlanta Flair part your features
2:16
Speaker 1: that menu based on loaded French fries within Atlanta Flair.
2:20
Speaker 1: Please work on the money making conversation. The owner Paco's
2:23
Speaker 1: Late Night Fried Trap, Brandon Puncho williams oh many, thanks
2:33
Speaker 1: to be here and I'll have a money making conversation
2:35
Speaker 1: with I'm man. First of all, I want to when
2:38
Speaker 1: you say, what is French fries loaded French fries within
2:42
Speaker 1: Atlanta Flair? What what is that? Got? I got that
2:44
Speaker 1: from your bio. So if if anyone is familiar, poutine
2:50
Speaker 1: is a normal thing in Canada and in some parts
2:54
Speaker 1: of America were also loaded fries are very popular around
2:59
Speaker 1: the country, especially in n l A. So we know
3:02
Speaker 1: that it already exists, but we bring it to the
3:05
Speaker 1: We bring it to the South when we put all
3:07
Speaker 1: a little flat on it. So for example, instead of
3:10
Speaker 1: instead of the flavors of l A you might find
3:12
Speaker 1: with avocado, old cornea, sada and uh and lot, we
3:17
Speaker 1: bring the fried chicken bides with buffalo, with the buffalo sauce,
3:22
Speaker 1: ranch drizzle, and then the cup of sprinkles um as
3:25
Speaker 1: well as a few other flavors that were noted for
3:28
Speaker 1: in the South and so not so much. But that
3:31
Speaker 1: all really catch you or your attention like a sea
3:33
Speaker 1: boop shout, which is like we don't hear to that.
3:35
Speaker 1: Don't don't go, don't jump too far. We're gonna get
3:37
Speaker 1: to that. I got the whole menu in front of me,
3:40
Speaker 1: all right, we're gonna talk about that menu. Man. What
3:42
Speaker 1: you're not gonna do is come on money making conversations
3:45
Speaker 1: and and and leave me home with because I gotta
3:49
Speaker 1: have that. I gotta have at least at least dream
3:51
Speaker 1: of the food that you have at your shop. Okay,
3:53
Speaker 1: is that cool? Because I've heard this a lot. What
3:57
Speaker 1: is a pop up kitchen? What is that? When you
3:59
Speaker 1: used to turn pop up kitchen? What does that mean?
4:02
Speaker 1: So at the moment, well, from the beginning, we knew
4:06
Speaker 1: that we needed to approach it the food entreneurship and
4:11
Speaker 1: the restaurant idea very slowly. So the popa kitchen. We
4:14
Speaker 1: take this kind of around the city and just essentially
4:19
Speaker 1: presented everywhere we go and spread it as many places
4:22
Speaker 1: that we can. So in that mobile farm, we we
4:25
Speaker 1: we got the word out and was able to really
4:27
Speaker 1: test the councelt so so so basically you're tied to
4:31
Speaker 1: a food truck right now, we don't actually have a
4:34
Speaker 1: food truck. Okay, we go out and bit up tense,
4:37
Speaker 1: bring out our equipment and we bring out so you
4:40
Speaker 1: really do set up a little a little kitchen type
4:43
Speaker 1: layout where you you on that spot. There's no food truck.
4:47
Speaker 1: You set up a little kitchen where you serve food
4:49
Speaker 1: on the spot and people can can request uh door
4:53
Speaker 1: Dash and grub Hub and Uber eat. Well, we we do.
4:59
Speaker 1: That is the through two essence of we do go
5:02
Speaker 1: out of certification, but we are on door Dash and grow. Yeah,
5:07
Speaker 1: but we do offer delivery on our through our all operations,
5:11
Speaker 1: which is a very small. We just have some some
5:13
Speaker 1: prod family that really believe in us and they do
5:16
Speaker 1: some delivery sports when we get them. Cool. So let
5:19
Speaker 1: me let me let because I have a nephew. You know,
5:21
Speaker 1: he has a very popular barbecue place Sting. You know
5:25
Speaker 1: he does you know, you know, the hurricane Harvard came
5:28
Speaker 1: through town in Houston, destrought his business and I helped
5:32
Speaker 1: him rebuild it out. And now he has does business
5:35
Speaker 1: with the Houston Texas and a couple of the arenas
5:37
Speaker 1: and now the pandemic has slowed his catering and of
5:42
Speaker 1: course with the Texas and that may not be summer
5:45
Speaker 1: football with the NFL. We don't know preseason football. But
5:49
Speaker 1: he is surviving with the with the door dashes of
5:52
Speaker 1: the world and the uber eats and the grub hubs
5:54
Speaker 1: order to go. How how is your business being affected
5:57
Speaker 1: by the pandemic? So of course we're the shutdown and everything.
6:02
Speaker 1: We can't do pop us and we can't do large events,
6:06
Speaker 1: and it puts us back into the state and really
6:10
Speaker 1: not back into because we stayed in, but into the
6:12
Speaker 1: state where we kind of have to to pop up
6:14
Speaker 1: from home and do do things in the way that
6:18
Speaker 1: what we're done and in times with things were much harder,
6:22
Speaker 1: but much harder, but hard as well. So we actually
6:28
Speaker 1: we we we went right back to the trap. That's
6:30
Speaker 1: the nature of the business and show. And I just
6:32
Speaker 1: have to be frank about that. And so far, so good.
6:36
Speaker 1: We're very grateful to still be busy. Uh, We're we're
6:40
Speaker 1: grateful to feed people and be able to help people
6:42
Speaker 1: as well. So I can't do anything but speak to
6:47
Speaker 1: how grateful we are about still being in there, just
6:50
Speaker 1: and you know, still being at That's what I brought
6:52
Speaker 1: you on the show bright and the truth is what
6:54
Speaker 1: I want people to hear because a lot of people
6:56
Speaker 1: in your position, a lot of people are caught off
6:58
Speaker 1: guard by the pandemic. I was called on carn you know,
7:01
Speaker 1: I was. I had plans I was doing in April.
7:03
Speaker 1: I plans I was gonna do it May. I expected
7:04
Speaker 1: to be making money in April and May, and the
7:07
Speaker 1: live events got canceled and all advertising and marketing basically
7:11
Speaker 1: ceased in the second quarter this year. So it really
7:14
Speaker 1: threw me for a spend. With that being said, what
7:17
Speaker 1: lessons have you learned from this experience as a businessman
7:21
Speaker 1: who's growing his business, growing his brand. Man a week,
7:27
Speaker 1: that's a I have a load of as for that
7:29
Speaker 1: because it's so it's so deep for me, Um take
7:32
Speaker 1: his time take it to you, So I'll just take
7:35
Speaker 1: it straight to the roote. I knew I'm I'm a
7:39
Speaker 1: serious entrepreneur in the sense of I feel that many businesses,
7:43
Speaker 1: So I knew that coming into this point, I need
7:45
Speaker 1: to have everything squared away from the concept to the
7:49
Speaker 1: reason behind it and the reason behind it not only
7:52
Speaker 1: just being surviving me for the day, but having a
7:55
Speaker 1: business that maybe surviving in any any time and that
7:58
Speaker 1: would just be so and that we could grow and
8:02
Speaker 1: the sense of us a legacy in Atlanta but also
8:04
Speaker 1: for a legacy for our sales. But the line and
8:07
Speaker 1: in that is just something that lasts and that will
8:10
Speaker 1: be vible in any situation. So what the pandemic proved
8:13
Speaker 1: and show you was, hey, man, you you you need
8:17
Speaker 1: that on the mark because right now you could be
8:19
Speaker 1: in a whole lot of situations. But it's several things.
8:23
Speaker 1: And one of them is he's not worried. You're not painted,
8:26
Speaker 1: and you see light and you you again back to
8:30
Speaker 1: back to the gratitude is like I recognize every piece
8:33
Speaker 1: of it. So again that that affirms me in many
8:37
Speaker 1: ways that all right, you picked the right thing and
8:41
Speaker 1: and the hit the mark in that regard of home
8:44
Speaker 1: with some others. Uh. And that's something I think that's
8:47
Speaker 1: important in business and when people approach businesses. You might
8:50
Speaker 1: have a great idea, but will it last? Is it
8:53
Speaker 1: something that's not necessarily a cential but sustainable and something
8:57
Speaker 1: that you can mane and it's just if you need to. Also,
9:00
Speaker 1: it is something that you enjoyed doing and that's fun
9:03
Speaker 1: and that you're gonna get bored of or you know
9:05
Speaker 1: when to rip your hair out of So let's thought
9:09
Speaker 1: that was the thing that important to me, and it's
9:10
Speaker 1: what punch is for. Well, you know, the it's really
9:14
Speaker 1: hot that you're saying these things because you know, we
9:17
Speaker 1: all want to be successful. Like you said, Brandon, you're
9:20
Speaker 1: a serial entrepreneur, which means that you've been out there
9:23
Speaker 1: looking for the right thing that can you know, make
9:25
Speaker 1: your brand work, make money for you, make you make
9:28
Speaker 1: you happy, because I always tell people all money don't
9:32
Speaker 1: make you happy. If you're making money, unhappy. It's not
9:35
Speaker 1: long term money. Whether you're employed or have a successful business,
9:39
Speaker 1: you have to be happy in the long run. Plus,
9:41
Speaker 1: you don't want to go down the line ten fifteen
9:43
Speaker 1: years doing something that was that was that you weren't
9:46
Speaker 1: happy about and realize you're given away your best year
9:48
Speaker 1: is to make you happy. So I'm assuming that Punch
9:51
Speaker 1: you're you're a happy guy right now. I am extremely happy. Yeah,
9:58
Speaker 1: for so many reasons. So yeah, I am. So Now,
10:02
Speaker 1: how did you get this idea? Now let's start, let's
10:05
Speaker 1: do this. This This is what the people want to know.
10:06
Speaker 1: How did you get this idea for late night fry
10:11
Speaker 1: trap paros? All right, So let me start with Plushos.
10:16
Speaker 1: Paco is my nickname. That's my real nickname, and it's
10:19
Speaker 1: birth given and it's a uh I say, a street
10:24
Speaker 1: nickname and nowa that's kind of popular. So there are
10:26
Speaker 1: a lot of everybody got cuts the name and the
10:28
Speaker 1: pluto um, So that was that was automatic because the
10:32
Speaker 1: brand is based around it now. And then that's that's
10:34
Speaker 1: where we started. So Late Night was kind of fulfilling
10:39
Speaker 1: a missing need where we have late night food and
10:42
Speaker 1: late night each but not necessarily fun late night experiences,
10:46
Speaker 1: and that's what I wanted the brand to kind of
10:49
Speaker 1: be based arized so that when we did the mobile version,
10:51
Speaker 1: we can take experiences along with the food or apparent
10:54
Speaker 1: pat of food up with various experiences so that we
10:57
Speaker 1: know that we carry our audiences attention and create a
11:00
Speaker 1: culture around the brand. So late Night we wanted to
11:04
Speaker 1: have it to the late night audience everyone and everyone
11:06
Speaker 1: knows Atlanta is a Turk Delp city, so that's kind
11:10
Speaker 1: of the audience that we we shoot for, and we
11:12
Speaker 1: attract others as well. Fried, of course, you know the fries.
11:16
Speaker 1: We love fries and we know a lot of people
11:18
Speaker 1: love fried and when we put our touch to it.
11:22
Speaker 1: We know we can attract the right people in the
11:24
Speaker 1: trap and went off. Another is the trap. I mean
11:28
Speaker 1: we hustle in any and every way, uh and in
11:31
Speaker 1: this particular fall. But so is trapping fried. So that's
11:35
Speaker 1: what the name, that's what the man cause. Cool. Now
11:38
Speaker 1: I'm just tell you something. Man. You know McDonald's my
11:40
Speaker 1: all time favorite fry. I will let you know that donald.
11:43
Speaker 1: So just something about that Friday that Friday got over
11:46
Speaker 1: there gets me. Now, five guys, they love their fried.
11:52
Speaker 1: I give me a medium and they just pile all
11:54
Speaker 1: of so I get a little extra. I never get
11:55
Speaker 1: large fries because they're gonna get a bunch of fries anyway.
11:58
Speaker 1: Anybody buying a large fry at five guys ain't small. Okay,
12:03
Speaker 1: just get your meeting now. When we come back, we're
12:06
Speaker 1: gonna go down menu item by menu item. Oh, Poncho's
12:12
Speaker 1: late nighte fried trap menu, don't go no way. I
12:15
Speaker 1: got Brandon on the phone. He didn't told us punch
12:18
Speaker 1: punch was a given nickname when he was born. And
12:21
Speaker 1: looked there and said you're Puncho. You puncho. And he's
12:24
Speaker 1: been hanging with it, not even making money off of him.
12:26
Speaker 1: He probably gonna you probably gonna trade market. I'm pretty sure,
12:29
Speaker 1: and we're gonna do all this good stuff. So be
12:31
Speaker 1: right back with my man, Pacho Williams Pacho's late night
12:36
Speaker 1: Fried Trap. Be right back with more money making conversation
12:38
Speaker 1: he does uh free tries within Atlanta Flair. It's finally here,
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Speaker 1: Ai HI does Rushan McDonald and you're listening to money
14:41
Speaker 1: making conversations on the phone. Is the owner Puncho's Late
14:45
Speaker 1: Night Fried Trap is Brandon Williams, nicknamed Puncho Brandon. To
14:49
Speaker 1: tell you some'n let's hi, let's talk about the very
14:51
Speaker 1: you kind of mentioned it earlier. The seafood fries. Now,
14:54
Speaker 1: the seafood fries got it started for you, so let
14:57
Speaker 1: us know. Tell us how they got got it kicked off.
14:59
Speaker 1: And we're gonna go through your whole menu because I
15:02
Speaker 1: printed out your whole menu because everything that was on
15:06
Speaker 1: it I wanted to eat. And I gotta find out
15:09
Speaker 1: where you at because this week you gotta see me.
15:12
Speaker 1: I'm gonna have my facial mask on so you won't
15:14
Speaker 1: recognize me because I'm coming on and get my fries. Okay,
15:16
Speaker 1: let's talk about this. Okay, cool talk, all right? How
15:20
Speaker 1: did you see you fries kick it off? So I'm
15:25
Speaker 1: a part time foody myself, and one day, just well
15:28
Speaker 1: not even one day, like every day that's scrolling around,
15:31
Speaker 1: I kept seeing these frides that had shrimp and crab
15:35
Speaker 1: and some type of sauce on them, but they were
15:37
Speaker 1: encounter for your like too far away. So when I
15:41
Speaker 1: got sick and tired of it, I finally like convinced
15:43
Speaker 1: my girlfriend and partner finally, any let's try to eat friend,
15:47
Speaker 1: I'm gonna try to meat something. She was like, okay, whatever.
15:50
Speaker 1: And I didn't do something together, not necessarily with something together,
15:54
Speaker 1: because I have a decent paleque, like I'm not a
15:58
Speaker 1: shelf where my mother taught me. Well, so we got
16:02
Speaker 1: the wild shrimp, we got the wild cram. We uh
16:07
Speaker 1: we taught ourselves or using quality potatoes particular time that
16:11
Speaker 1: makes it uh integrate with all the other ingredients so well.
16:15
Speaker 1: And it was a hit that first time. So after
16:19
Speaker 1: being a hit the first time, we got to that
16:22
Speaker 1: next weekend, it means like they try the people prizes again.
16:27
Speaker 1: And it started to become a thing like week by
16:29
Speaker 1: week and we tried to uh the following where we
16:32
Speaker 1: could try the olden Latin which is the bustle of way.
16:35
Speaker 1: We started to try different flavors and realized like, okay,
16:38
Speaker 1: we should invite some friends over and see a thing
16:40
Speaker 1: like this tested down um, and you know it just
16:44
Speaker 1: started to build from that. We take a step out there.
16:46
Speaker 1: We we we didn't end up doing like a group
16:49
Speaker 1: party anything but we did in bute some family over
16:51
Speaker 1: the taste test and it got to the part where
16:55
Speaker 1: it ate as you so much, and I didn't want
16:58
Speaker 1: to see it done somewhere else, and knowing that I
17:02
Speaker 1: had all the other branding elements and connected certain diets,
17:05
Speaker 1: if I just do it, just go forward, um and
17:09
Speaker 1: and and that is simply was it. That's how to
17:11
Speaker 1: seeking price. But it at all UK Brandon before we
17:15
Speaker 1: get it too them in you, Let's talk about your ordering,
17:17
Speaker 1: your auderent process. You have a new online ordering order
17:21
Speaker 1: is now enabled for pick up and delivery. Just place
17:24
Speaker 1: your order and we're prepared for your organizations will pay
17:28
Speaker 1: prayer as fast as you can. All orders are tied
17:32
Speaker 1: manually confirmed by us. We'll send you a text message
17:35
Speaker 1: as well. Right select cash as payment. You do not
17:39
Speaker 1: accept cash due to COVID nineteen safety practices. Once your
17:42
Speaker 1: artists confirmed, send payment via cash app. Then you'll send
17:47
Speaker 1: your location where you're at right and when you arrived
17:51
Speaker 1: d M a text and we'll bring it out to you.
17:53
Speaker 1: You can also track your delivery with the link in
17:56
Speaker 1: your email. So you really using technology to war get
18:00
Speaker 1: your brand and to sell your business. Correct and indeed
18:05
Speaker 1: it's very cool to have, uh the systems in place
18:09
Speaker 1: that help move the business. So although we have other
18:16
Speaker 1: ways that we're going to evolve into different and more
18:19
Speaker 1: technical ball right now, we want to go ahead and
18:21
Speaker 1: go to all our order and especially during the parts
18:23
Speaker 1: and when everything starts to kind of move a bit
18:27
Speaker 1: a little bit more and faster, uh, just so that
18:30
Speaker 1: we can keep us keep track of our data, keep
18:33
Speaker 1: act the deliveries and the pickups in the order. And
18:36
Speaker 1: you had that place for dashboards and go from now,
18:40
Speaker 1: what does social media? How does social media playing your game? Oh? Man?
18:45
Speaker 1: Social media? So that that's the band of our existence
18:51
Speaker 1: in the sense because as my background is also branded
18:55
Speaker 1: and marketing. UM from a freelance perspective, UH did media
18:59
Speaker 1: production and I assisted a lot of brands and just
19:02
Speaker 1: shaping their business. So I was able to in strategizic.
19:07
Speaker 1: So I was able to do that for us too,
19:09
Speaker 1: in the sense of knowing how to said the logo
19:14
Speaker 1: just no, I set up the logo, set up the colors,
19:17
Speaker 1: knowing how to take the pictures, understand a lot of
19:20
Speaker 1: things that go along with the media. Prior to launching Pazos,
19:24
Speaker 1: uh is really wasn't really a sense of to launching.
19:28
Speaker 1: So using those tricks and knowing that the food with
19:34
Speaker 1: the quality and hopefully it will go over where I
19:38
Speaker 1: just kind of created that formula and launched it. Um.
19:43
Speaker 1: I mean, it's so many element to other elements to it.
19:46
Speaker 1: But taking that formula, having a formula and launch and
19:49
Speaker 1: social media, it's just a tried and true way to
19:52
Speaker 1: market freely because once you just go borrow in the
19:57
Speaker 1: smallest sense, it carries you business and kind of answers
20:02
Speaker 1: and poses questions that you can answer to the kind
20:06
Speaker 1: of moving forward. So I don't know, is that for
20:10
Speaker 1: for a lot of people who may not speak that
20:11
Speaker 1: language is unerstandable. But whatever it is, you know you say, look,
20:15
Speaker 1: that's what you're saying. Never I'll never break it down
20:17
Speaker 1: because I'm a social media guru. You're talking about, Look
20:20
Speaker 1: I got not only do I have great food, but
20:22
Speaker 1: my food look good. So you take nice pictures of
20:26
Speaker 1: your food and you post it and said you can
20:28
Speaker 1: get this right here. You might be some people might
20:31
Speaker 1: be eating your food, but it's always edible looking photos
20:35
Speaker 1: and the engagement that happens the likes or what you're
20:40
Speaker 1: seeking here, so people can share that or make comments,
20:44
Speaker 1: and when they make comments, I've eating that it's fantastic.
20:46
Speaker 1: That's what you're trying to do with social media. You're
20:49
Speaker 1: trying to get people to sell your brand. And the
20:51
Speaker 1: way you sell your brand is by you gotta do
20:54
Speaker 1: your homework if you're gonna if you your presentation is
20:58
Speaker 1: really key in social media. Correct branding, correct, absolutely correct.
21:04
Speaker 1: It was. It was critical and it's from the photos,
21:07
Speaker 1: it's from the videos, any type of content. And I
21:10
Speaker 1: chose a mix of three to focus on and to
21:14
Speaker 1: have as our our roles, so to speed so that
21:17
Speaker 1: if you look at our timeline you can kind of
21:19
Speaker 1: see a flow that everything isn't the same. You don't
21:23
Speaker 1: do one uh one particular thing, but the way that
21:27
Speaker 1: it flows, it looks like we do. But um, you
21:30
Speaker 1: have to look at us understanding. And that was critical
21:33
Speaker 1: because you want people to kind of look at your
21:35
Speaker 1: feed the same way they look at individual posts. And
21:38
Speaker 1: it's talk about impressions even even if you don't like it,
21:41
Speaker 1: even or even if they don't like it, even if
21:43
Speaker 1: they don't make a comment, you can see many impressions
21:47
Speaker 1: photo head or you can well and you'll know as well,
21:50
Speaker 1: um what they do. Begin to like it what photos
21:54
Speaker 1: work or what type of content works and what doesn't work,
21:56
Speaker 1: and you gotta say the information and and use it
21:59
Speaker 1: and also at your approach. And that that's pretty much
22:03
Speaker 1: how you know social media works. For us, it's it's
22:06
Speaker 1: a way when you do it right to avoid it's
22:10
Speaker 1: spending too many digital marketing and marketing dollars that would
22:13
Speaker 1: be necessary if you don't have those did so for
22:16
Speaker 1: us it's like luckily, not not even letically but facfically
22:21
Speaker 1: like instituting that plan. We've been able to build our
22:25
Speaker 1: social media page, I mean on Instagram page up to
22:27
Speaker 1: see thousands or sixty problem nothing followers now and this
22:31
Speaker 1: is like a year and three months in not eve
22:35
Speaker 1: than that. So uh, you know, we don't pay for
22:37
Speaker 1: following when we don't pay for life, You're not I'm
22:40
Speaker 1: not fans for nothing really aside from just uh really
22:45
Speaker 1: just your your your work, your work, taking the photos,
22:48
Speaker 1: your work, sitting down with your team, being creative. Because
22:52
Speaker 1: people have to understand that you gotta have a plan.
22:54
Speaker 1: Social media has changed the game because it allows small
22:57
Speaker 1: entrepreneurs and major entrepreneurs to go out there and engaged
23:01
Speaker 1: with regular people, not only in the in the market
23:04
Speaker 1: of Atlanta. But you're actually marking it around the world
23:07
Speaker 1: and around the country and people I know because I
23:10
Speaker 1: do that when I post, I'm up, I'm up. I'm
23:11
Speaker 1: gonna post some stuff for you, man, because you know
23:13
Speaker 1: what happens is when I posted, because I'm a foodie,
23:16
Speaker 1: I got seven thousand Facebook followers. Eight and of my
23:21
Speaker 1: followers or female, and so I knew all this. And
23:24
Speaker 1: so you know, seven of my audience is under the
23:27
Speaker 1: age of sixty four. So all my people eat, they eat, okay,
23:31
Speaker 1: and so and so when I talk about your your product,
23:34
Speaker 1: that means that when I post something, I'm gonna post
23:36
Speaker 1: it on the recent rushaun Eats recommending this is a
23:39
Speaker 1: place to go. But before we in this interview, I
23:42
Speaker 1: got to tell people why I got excited about your business.
23:44
Speaker 1: You do a lot of other things on your menu,
23:46
Speaker 1: but I want to focus on those fries and the
23:49
Speaker 1: old Atlanta, the seafood shalty, the bluff, the game game,
23:55
Speaker 1: the nineties six Olympics, the Magic City, the buckhead, mobster,
24:00
Speaker 1: lobster and shrimp. Come on, now, now here's the deal.
24:05
Speaker 1: His pricing. I feel it is really good, like the
24:07
Speaker 1: Old Atlanta's fifteen dollars. The seafood shalty that has shrimp
24:11
Speaker 1: and crabbing it okay, not shrimping, crabbing and that come
24:16
Speaker 1: on that wild called shrimp. Okay, I apologize, I showed
24:20
Speaker 1: at you on that brother. The seafood shot is only
24:23
Speaker 1: eighteen dollars. The Bluff is fifteen dollars, the gang Gang
24:27
Speaker 1: is fifteen dollars. The Olympics is fifteen dollars. Magic City fifteen.
24:32
Speaker 1: Now the Buckhead and the mobster lobster and shrimp. The
24:36
Speaker 1: Buckheads is thirty five dollars. But check this out, fried
24:39
Speaker 1: cajued lobster bites drizzled with the homemade lemon garlic. Whoa
24:46
Speaker 1: boy right there? Come on now. And then you got
24:50
Speaker 1: the mobster, lobster and shrimp. That's brawl lobsters, shrimp or butter.
24:56
Speaker 1: Oh on some French fries. That's only twent eight dollars.
25:01
Speaker 1: What is your most popular French fried? Order the top two?
25:05
Speaker 1: What are your top two? The top two would be
25:09
Speaker 1: first would be the bluff that's the hot hunting lemon
25:12
Speaker 1: pepper and that goes overwhere. And the second, I would
25:17
Speaker 1: say the seafood shouting because the people who love it
25:22
Speaker 1: absolutely love it and they rarely you know, uh beers
25:28
Speaker 1: from it. Now let me ask you this. Now, there
25:32
Speaker 1: you you do you you do? You cut your own fries?
25:34
Speaker 1: Do you make your fries? Or you order your fries
25:37
Speaker 1: the thing your hand cud freshly season and buy two
25:41
Speaker 1: people who love fries and do it like six days
25:44
Speaker 1: a week. So yeah, we we everything is hand made.
25:47
Speaker 1: So you order those big old bags or potatoes, that's right?
25:51
Speaker 1: What what what do they shipping man from? What do
25:53
Speaker 1: you get them shipped in from? Oh? Well no, it's
25:56
Speaker 1: not a matter of the ship and we're not doing
25:57
Speaker 1: any any securement yet. Well those kinds of uh delivery,
26:02
Speaker 1: wenna pick it up. Okay, you do a lot of local.
26:05
Speaker 1: You just said, we're not there yet. We're gonna get
26:07
Speaker 1: all our potatoes and then we prepare our orders. So
26:11
Speaker 1: I love this man because you know that you have
26:13
Speaker 1: a dream that you're dealing with and you're making it
26:16
Speaker 1: happen every day and every week. What's the future for
26:19
Speaker 1: Pancho late Night Free Track to be an institution of
26:23
Speaker 1: Anana Right now? We're small but mighty right, Yeah, we
26:27
Speaker 1: have a vision to be in institution of Atlanta. And
26:32
Speaker 1: that's why you just here in Atlanta, and so much
26:35
Speaker 1: of good the brand is because that's what we're tied to,
26:39
Speaker 1: not in a sense that that's what we want to
26:40
Speaker 1: stay in. This what we want to keep it. That's
26:42
Speaker 1: where we know this concept lives and um where we
26:46
Speaker 1: wanted to bubble from. My man, I really appreciate you
26:50
Speaker 1: taking the time coming to my show because of the
26:52
Speaker 1: fact that you are an entrepreneur that's at the early
26:55
Speaker 1: stage of and you're planning. You got a clear understanding
26:58
Speaker 1: how to market, You got your apprecentation, you get it.
27:01
Speaker 1: You know a lot of people don't get it. They
27:02
Speaker 1: think they can open the doors and the people just
27:04
Speaker 1: gonna come right on the end. People just gonna finding
27:06
Speaker 1: when they when they when they put up their tent,
27:09
Speaker 1: that's not true. That's not true. There's preparations. You have
27:12
Speaker 1: to be able to deal with the bad days, because
27:15
Speaker 1: there's gonna be a lot of great days. But those
27:16
Speaker 1: bad days I call them turn back days. Those are
27:19
Speaker 1: days that canna make you go, man, out of this.
27:21
Speaker 1: This ain't for me. And you know that you've survived
27:24
Speaker 1: those and this is one of the big turn back
27:26
Speaker 1: days that's happening right now in everybody's life. Keep winning
27:29
Speaker 1: that puncho and I'm glad you came on Money Making
27:31
Speaker 1: Conversations Man, I thank you. I appreciate you recognizing that
27:35
Speaker 1: and recognize the earth. Um. I can't wait until to
27:39
Speaker 1: the future. I can come back and you know, give
27:40
Speaker 1: you enough that doing even better. Well, I'm gonna put
27:43
Speaker 1: your ru Shawn eats and I'm gonna give you update
27:45
Speaker 1: right now. You're gonna be on Rushawn eat. All my
27:48
Speaker 1: followers on my Facebook page seven four thousand, and I
27:51
Speaker 1: got thirty six thousands on my Instagram account. And we
27:55
Speaker 1: just gonna if if if you're not busy, you're about
27:57
Speaker 1: to get busy, young brother, you're about to get busy.
28:01
Speaker 1: And we don't have to take out how to give too.
28:03
Speaker 1: But then let me know. I appreciate you, man, I
28:05
Speaker 1: appreciate you coming on money Man comes say you've done
28:07
Speaker 1: your You've done your duty. Man man, thank you for
28:10
Speaker 1: having a platform. And he for all y'all from all
28:13
Speaker 1: across the world appreciate him, Rasha and you as will
28:17
Speaker 1: um on Instagram and for our trap awesome. If you
28:21
Speaker 1: want to hear more money Making Conversation interviews, go to
28:23
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