Latest / The Steve Harvey Morning Show / Dr. Fredrick Jacobs is the CEO of “Celebrity’s Soul Food”

Transcript

Dr. Fredrick Jacobs is the CEO of “Celebrity’s Soul Food” · The Steve Harvey Morning Show

0:04
Speaker 1: Welcome to Money Making Conversations. It's the show that she
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Speaker 1: has the secrets of success experience firsthand by marketing and
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Speaker 1: Brandon expert Rashan McDonald. I will know he's giving me
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0:15
Speaker 1: I'm not broke, you know he'll be interviewing celebrity CEOs,
0:19
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Speaker 1: it's what he likes to share. Now it's time to
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Speaker 1: hear from my man, Rashan McDonald. Money Making Conversations Here
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Speaker 1: we come. Welcome to Money Making Conversation. I am your host,
0:33
Speaker 1: Rashan McDonald. Is important to understand that everybody travels a
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Speaker 1: different path to success. That's because your brand is different,
0:39
Speaker 1: the challenges you face in your life are different. So
0:42
Speaker 1: stop reading other people's success stories and start writing your own.
0:45
Speaker 1: It's very important that you hear me when I say that.
0:47
Speaker 1: Now you can be motivated by their success, read it,
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Speaker 1: understand it, but don't try to copy it because their
0:53
Speaker 1: stories can offer other directions that may not be a
0:56
Speaker 1: benefit to you, but they can't allow you to set
0:58
Speaker 1: your goals and your plan in and give you committed effort.
1:01
Speaker 1: My next guest is a young man who has always
1:04
Speaker 1: been on the journey and known him for a long time,
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Speaker 1: Dr Frederick Jacobs. He holds a number of degrees, including
1:09
Speaker 1: a bachelor's in Business Administration, Masters and Counselor, and to
1:13
Speaker 1: doctorate degrees in theology and counseling. He is also a pastor.
1:17
Speaker 1: Dr Frederick Jacobs is the CEO of Celebrity Soul Food,
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Speaker 1: the fastest growing soul food change in America. The very
1:23
Speaker 1: menu features local flavors and cages to a diverse crowd
1:27
Speaker 1: including meat lovers, vegetarians, and vegans. He's putting the restaurant
1:31
Speaker 1: brand on the fast track for a two hundred location role.
1:34
Speaker 1: I goal, please working to money making conversation. Dr Frederick Jacobs, Yes, sir,
1:41
Speaker 1: thinking at that smile. Love it man, look at that.
1:43
Speaker 1: That's why that's why I go on video. This smile
1:46
Speaker 1: cannot be seen in audio. How you doing, my friend?
1:50
Speaker 1: First of all, let me tell you absolutely excited and
1:53
Speaker 1: it has such a long time with each other. That's
1:56
Speaker 1: why I had on my wonder and I have to
2:02
Speaker 1: tell the whole world because this is my plan to
2:05
Speaker 1: my testimony. Me and I alway has gotten it amazing.
2:08
Speaker 1: But you, sir, you change my lives and bless my
2:11
Speaker 1: lives because I be this committed to you al radio
2:14
Speaker 1: about what I was gonna do, and you told me
2:17
Speaker 1: about focus. You told me even a by the things
2:19
Speaker 1: that you entered just now about listening, you know, being transparented.
2:23
Speaker 1: Only your lady, only your world, be yourself, be authentic,
2:26
Speaker 1: and go out to everything that you're skilled and your
2:29
Speaker 1: probers and passionate about. And I did that my braind
2:31
Speaker 1: and that's why I'm standing here today and I'm excited
2:33
Speaker 1: about it. Well you should be excited. First of all,
2:35
Speaker 1: I'm proud of you because our journey goes way back,
2:38
Speaker 1: you know, to the catering days, you know, when you
2:40
Speaker 1: had the one title of chef. Tell everybody about that moment,
2:43
Speaker 1: and because it's a proud moment for me because of
2:46
Speaker 1: the fact that that's what I do. Man. I meet
2:48
Speaker 1: people and I encourage them to seek their greatness and
2:51
Speaker 1: allow them to understand that hard work tied to that
2:54
Speaker 1: passion can can have this conversation we have today by
2:57
Speaker 1: the two hundred restaurant rollout, talk about that first initial contact, well,
3:02
Speaker 1: I mean at first initial contact. First of all you
3:05
Speaker 1: you follow me. Literally I was catering at the time
3:08
Speaker 1: for this selection that I cared for speaking Harvey when
3:11
Speaker 1: I when I kind of do the first and just
3:14
Speaker 1: the fact that you know, you did something for me
3:16
Speaker 1: that I feel like many people, uh stroke in or
3:18
Speaker 1: they don't do. And I think the pandemic really should
3:21
Speaker 1: have put people that in part arties because out of
3:24
Speaker 1: all things that you was busy doing, you took a
3:26
Speaker 1: second and you stopped in the middle of everything and
3:28
Speaker 1: I'm talking about weed in an arena and everything pushing,
3:30
Speaker 1: the moving, and you stopped and you saw something in
3:33
Speaker 1: me and you had a conversation with me, and you
3:35
Speaker 1: cared enough uh to seed into my life uh and
3:39
Speaker 1: to interfere uh and to evaluate into inspire me. And
3:43
Speaker 1: it literally interested me a lot of my first A
3:45
Speaker 1: kindle with you was absolutely what I needed and said, listen,
3:48
Speaker 1: stop dreaming, get up, get pushing, get moving, because you
3:52
Speaker 1: can do something great. So my first account of man
3:54
Speaker 1: is a it's been an amazing you with thank you.
3:58
Speaker 1: The beauty of who you are in is that, uh,
4:01
Speaker 1: you wanted to know how to be great, how to
4:04
Speaker 1: be successful? How did the food taste? Did it meet
4:07
Speaker 1: the standards. You know a lot of people they don't
4:09
Speaker 1: want to hear any potential negative statement of any particular criticism.
4:13
Speaker 1: And there was nothing negative. But you're willing to hear that.
4:16
Speaker 1: And that's why you're in the position now. So in
4:19
Speaker 1: the middle of COVID, nobody saw COVID coming. You know,
4:22
Speaker 1: I had all kind of I had different plans for
4:24
Speaker 1: twenty they got kicked to the curve. Now you're in
4:27
Speaker 1: the restaurant business and California talk to us about demand
4:31
Speaker 1: that the drama that came over your dream. Well, I
4:35
Speaker 1: will tell you something. You know what I'm willing positive saying.
4:37
Speaker 1: I'm thinking about it, not only working to principles that
4:40
Speaker 1: I knew to do in the skills of a a meeting
4:41
Speaker 1: people like yourself. You know, I look at scalability, you know,
4:44
Speaker 1: when I looked in the market, plage, even you know,
4:46
Speaker 1: a certain bit in the pad. I looked in the
4:49
Speaker 1: industry and I saw that. I saw that in all
4:51
Speaker 1: these years, no one had never emerged as an a leader.
4:55
Speaker 1: No one had never scaled what I call scaled the pinch.
4:58
Speaker 1: As I got in my lane, I I became very
5:01
Speaker 1: focused and I do what you said. I didn't I
5:04
Speaker 1: didn't try to be the Jones. I've been taking absolutely
5:07
Speaker 1: in my pocket, I stop working it and you know,
5:10
Speaker 1: Mr pan Diad, but we have grown about husband and
5:12
Speaker 1: forty for sin and we did that by finding a
5:14
Speaker 1: place in the marketplace, working I skill sets, staying focused.
5:18
Speaker 1: But people get stuck. And what we're doing is we're
5:20
Speaker 1: about en a beautiful for people who in a misr
5:23
Speaker 1: this pandemic. I think they's situated already seeing no way.
5:26
Speaker 1: I've been dreaming. I've been working for others, I've been
5:28
Speaker 1: doing all types of things, but I've done nothing for myself.
5:31
Speaker 1: You know, I've got moved forward in my dreams and
5:33
Speaker 1: my passion. And so the people that I ain't coming
5:36
Speaker 1: today is I helped them get unstuck. I helped them
5:39
Speaker 1: move forward in their lives, much like you did to me.
5:41
Speaker 1: So I'm really paying homage and thank you by working
5:44
Speaker 1: in my deal of saying thank you for taking time
5:47
Speaker 1: for me, as I take time now for well, I'm
5:49
Speaker 1: taking time again to promote your brain because you're so
5:53
Speaker 1: credible to me. So let's talk about the before we
5:56
Speaker 1: get to the menu. Let's talk about the celebrity soul
5:59
Speaker 1: food story. Because the menu is uh is diverse meat lovers,
6:03
Speaker 1: vegetarian and vegans, which lets me know why you've been
6:07
Speaker 1: successful because that vegan has been a big push during
6:10
Speaker 1: the pandemic. Vegetarian menus have been a big push during
6:14
Speaker 1: the pandemic because we all know doing COVID, their team
6:16
Speaker 1: African America not saying it publicly, but African American and
6:20
Speaker 1: people have sixty five were overtly affected by and still
6:23
Speaker 1: lives being overtly affected by the pandemic. That's why Trump
6:26
Speaker 1: was still holding rallies because he knew his fan base
6:29
Speaker 1: wasn't African Americans. So with that being said, you launched
6:32
Speaker 1: the celebrity soul food store. Tell us how that dream
6:35
Speaker 1: came about and how we got to today. Before we
6:37
Speaker 1: get it to the menu, Well, you know, for me, Um,
6:41
Speaker 1: I think I wanted to make sure that soul Food
6:44
Speaker 1: actually did this rightful place of history and it really
6:47
Speaker 1: get pet homage. I'm gonna be honest with you, and
6:50
Speaker 1: it's just true transparency that will ce Oh it's been
6:53
Speaker 1: it's been serviced so poorly, you know, I think God
6:56
Speaker 1: for all those who have preceded me the moment, I
7:00
Speaker 1: think it's amazing our grandmother is a great grand mothers
7:03
Speaker 1: have done amazing. But that is why I'm here. I
7:05
Speaker 1: don't I don't stand. I'm not creating history. I'm standing
7:08
Speaker 1: on the back of history. But I'm saying we have
7:10
Speaker 1: skill sets, were innovative, we are authentic. But it's time
7:14
Speaker 1: to spell it. It's time to make sure that soulful
7:17
Speaker 1: go up there where all the other great puisine. You know,
7:20
Speaker 1: we were everywhere, but no one ever want to give
7:23
Speaker 1: us credit. And then the other side to it is
7:25
Speaker 1: then we put those type of places in the some
7:27
Speaker 1: of the forest locations in the communities. Soulful deserves uh
7:32
Speaker 1: to be presented in the element that it really needs
7:35
Speaker 1: to be, which is greating and soulful. For me, it
7:37
Speaker 1: is much more served than just herbs and spice and
7:40
Speaker 1: soulful For me, It's like I remember being at my
7:43
Speaker 1: grandmother's house and I was small, and I was sleeping,
7:46
Speaker 1: and I went to thinking because it was running outside
7:48
Speaker 1: and I couldn't play, And all of a sudden, it's
7:50
Speaker 1: a roma. Uh. It just wroke me up, and I
7:53
Speaker 1: wanted to kitchen. My mom and grandma was in there
7:55
Speaker 1: and I was tasting this pound kicking. It was amazing.
7:57
Speaker 1: And all of a sudden shot the sun getting back down.
8:02
Speaker 1: All around the world got stories like that, They remember Mama,
8:07
Speaker 1: do they remember grandmothers? Where they were and what they
8:09
Speaker 1: was doing when it was takes out amazing. Just so
8:12
Speaker 1: it's the stories that's been ready to be lost, and
8:14
Speaker 1: I'm gonna make sure as the new managers. So that's
8:17
Speaker 1: not having we belong in palm locations. We belong in
8:21
Speaker 1: an innovative way to present the mission. So they all
8:24
Speaker 1: been often know how great really? So is? Well, you
8:27
Speaker 1: know it's really great here you talk with passion, talking
8:29
Speaker 1: with the plan. Because let me just talk about meat.
8:32
Speaker 1: When I go into a soul fu restaurant, you know,
8:35
Speaker 1: is that you know I love I love a vegan
8:37
Speaker 1: plate because sometime some restaurancts you're going to go and
8:40
Speaker 1: go fro vegetables played with corn bread, and so I
8:43
Speaker 1: get the black eyed peas over white rice, or I
8:46
Speaker 1: get the okra and tomatoes. Man, come on, now starting
8:51
Speaker 1: starting to get home right nothing the yeah, which is
8:53
Speaker 1: always pay a little bit extra for the for the yams.
8:55
Speaker 1: You know what I'm saying. It's been a little extra
8:56
Speaker 1: for that yam and the sweet corn. So there's there's
9:00
Speaker 1: there's explain to me, there is Southern food. They're so food.
9:06
Speaker 1: Now what is the difference? Always the same thing just
9:09
Speaker 1: been renamed as Southern food. Okay, first of all, it's
9:14
Speaker 1: absolutely doctor saying they have this would say, uh, everything's southern.
9:20
Speaker 1: Ain't so fool and everything's so cool? Absolutely, so tell
9:24
Speaker 1: us doctor, come doctor, talk to us. Already has to
9:27
Speaker 1: be told wrong. You gotta understand my my my mother
9:30
Speaker 1: and my my grandmother particularly uh is African American and
9:33
Speaker 1: also in the un City. With that being said, you
9:36
Speaker 1: gotta understand that when when when when after Americans came
9:39
Speaker 1: to what I call the new world over here, is
9:42
Speaker 1: that being in a vegetarian and key told was very
9:45
Speaker 1: familiar to them. You don't understand salty and the preservatives
9:48
Speaker 1: was added later to the cuisine. So when you're talking
9:51
Speaker 1: about being a vegetarian or what we call authentic disitiones
9:56
Speaker 1: of the traditionalists, it's really not profession you know. I
10:00
Speaker 1: of the things that people are doing now is they're
10:02
Speaker 1: either trying to become one or the other. Either they're
10:04
Speaker 1: all the way, if I can be honest, completely unhealthy,
10:08
Speaker 1: or they're going to be in the vegetarian that's not
10:10
Speaker 1: what we're doing. We're innovative when we're training. What we're
10:13
Speaker 1: doing is we have not even a healthy option. We
10:16
Speaker 1: are healthy all the way through. We we use premium items,
10:20
Speaker 1: we get, we present pre munition uh in beging, vegetian
10:24
Speaker 1: and I in authentic ways that all can party in
10:27
Speaker 1: the entire mean you. So when we start talking about this, medea,
10:29
Speaker 1: you're you're really gonna be shock because it's really a
10:31
Speaker 1: second tonight. What I want to know is how can
10:34
Speaker 1: something be so great and so memorable but it got
10:38
Speaker 1: a cute you at the same time as we died.
10:40
Speaker 1: We are no pig, no worms on. Absolutely many people
10:46
Speaker 1: try not to lose the flavor. We're trained shell you
10:49
Speaker 1: lose no favor we present. This is an amazing round
10:51
Speaker 1: from guess when you ain't gotta have blood pressure behind
10:54
Speaker 1: and that's what that's the I guess the the moniker
10:58
Speaker 1: is tied to so food. You know that that heavy salt,
11:02
Speaker 1: like I said, overseason, which leads the high cholesterol, which
11:06
Speaker 1: leads the high blood pressure. But like I said, when
11:07
Speaker 1: I saw you menu it, you know we got to
11:10
Speaker 1: meet lovers, like you said, but you have vegetarian and
11:13
Speaker 1: vegan that's a different style of cooking. Talk about your
11:16
Speaker 1: background as a chef, which really gave you not only
11:19
Speaker 1: just not stamping your name as the CEO of this franchise,
11:23
Speaker 1: but you understand the menu and how to put these
11:25
Speaker 1: menus together. Let's go and give you credit for that.
11:27
Speaker 1: Let's talk about that. Well, you know one of the
11:29
Speaker 1: things I did, and this is why I can really
11:31
Speaker 1: pay homage to UH, to some great people. It um
11:34
Speaker 1: You know when I when I started on this journey,
11:36
Speaker 1: not only did I train under some of the best
11:38
Speaker 1: schelfs in the country, but I spent five years traveling
11:42
Speaker 1: throughout the United States, all the way from Alabama. Mother
11:45
Speaker 1: was an anim Mississippi, Florida, talking to some grandmothers and
11:48
Speaker 1: great grandmothers and sitting down with them, learning first of all,
11:51
Speaker 1: before I put my hand to these dishes, what's the
11:54
Speaker 1: authenticity of the dish, what's the instrument of the dish?
11:57
Speaker 1: How did this all come about? Then what I did
11:59
Speaker 1: is rishi I spake because this is where it gets tight.
12:02
Speaker 1: But this is why I want to be honest and
12:04
Speaker 1: be open with people, because it's hard work. And when
12:06
Speaker 1: I met you, you didn't tell me it would be
12:08
Speaker 1: easy you told me put in the work in investing yourself.
12:12
Speaker 1: So what I did is I spent over one point
12:14
Speaker 1: six million dollars going into a kitchen scaling that pitch.
12:17
Speaker 1: Because you gotta remember back in the day, all they
12:19
Speaker 1: told us was, hey, I put love in a little
12:22
Speaker 1: bit of this, a little bit of that. You can't
12:23
Speaker 1: scale that. I've scaled with business. See, So what I
12:27
Speaker 1: get is I I spend the resources and I invested
12:29
Speaker 1: in myself. I invested in this project and we went
12:32
Speaker 1: into the kitchen and we got the nutritional facts. Then
12:35
Speaker 1: when I get is out of leverage the relationships so
12:37
Speaker 1: that we can get a whole of the premium items,
12:39
Speaker 1: the premium ores, the premium flowers, the things that are
12:42
Speaker 1: necessary that take you to the next level. And that's
12:46
Speaker 1: what we present to our franchisees into this world. We
12:49
Speaker 1: are not Grandma's school. We are Grandma two points. Oh,
12:52
Speaker 1: we growma on steroids. Best believe that way. We we
12:56
Speaker 1: did authenticity of the revision and we elevated and we innovated.
13:00
Speaker 1: So let you know what it can be presented with
13:01
Speaker 1: all the other great culinary disease. Well, this was this
13:05
Speaker 1: was this was excites me. I've seen taco restaurants explain,
13:09
Speaker 1: Mexican restaurants expand, Hamburger Chicken in my lifetime. I've seen
13:14
Speaker 1: Popeye's grow, I've seen Chick fil A explode in my lifetime.
13:18
Speaker 1: You know what I'm saying. I've seen golden corrals go
13:20
Speaker 1: across this country, you know, and so now, but why now,
13:25
Speaker 1: why why hasn't that happened? That was it? Was it?
13:28
Speaker 1: The technology? Was that the principle, Like you said earlier
13:31
Speaker 1: in the conversation, A lot of times quality restaurant like
13:34
Speaker 1: that are buried deep in the black neighborhoods. You know,
13:36
Speaker 1: they don't they don't have a sense of technology saying
13:39
Speaker 1: that we're gonna do door dash, We're gonna do uber,
13:42
Speaker 1: We're gonna have the technology when you walk up there.
13:45
Speaker 1: You've got the iPads and all these things. What did
13:47
Speaker 1: you see? What research did you say that they set
13:50
Speaker 1: out and you said, man, we can do this. This
13:52
Speaker 1: is time for this is our time. This is the
13:54
Speaker 1: celebrity soul food time. Well, you know, one of the
13:58
Speaker 1: things that I saw is trying and then it's goes
14:01
Speaker 1: back to and uh, kudos to you, man, is what
14:04
Speaker 1: I saw in your is you know what um, people,
14:07
Speaker 1: I stopped thinking too small. But when when I sett
14:10
Speaker 1: on this thing, I I just set out to open
14:13
Speaker 1: my restaurant. You know what I mean? This has to
14:15
Speaker 1: be a lot of changing and it has to be inspired.
14:18
Speaker 1: For all, there's room at the table. So the first
14:20
Speaker 1: thing that I did is you know what, um, First
14:23
Speaker 1: of all, I build relationships with an amazing developer because
14:26
Speaker 1: the location, we said matters, but it really does when
14:29
Speaker 1: you have to bim location. The other things that you
14:32
Speaker 1: mentioned is technology. People are so behind the millennials and
14:36
Speaker 1: those that's coming behind them are on the absolutely phone.
14:39
Speaker 1: They won't break quality and they wanted fast. They want
14:41
Speaker 1: to be on their phone if they want to move
14:43
Speaker 1: with technology. And so we added that to our restaurant.
14:46
Speaker 1: Got it. We went as far as even implementing robots
14:49
Speaker 1: inside of our restaurants that assist the servers, which is
14:52
Speaker 1: the second enough providing that great technological experience. But more
14:57
Speaker 1: so than that, it goes back to the operation to themselves.
15:00
Speaker 1: You know, many people open their restaurants without building brand quality.
15:05
Speaker 1: And that's something that you talk a lot about on
15:07
Speaker 1: your show. Is that Brandy and the boards of building
15:10
Speaker 1: that value. And so they launched uh what I call
15:13
Speaker 1: a moment pop and close for them. But I believe
15:15
Speaker 1: those days are over. You have to build brand, you
15:18
Speaker 1: have to build systems, which we have. You can be
15:21
Speaker 1: in this particular situation. You can be great at cooking,
15:24
Speaker 1: but you could be poorly at business. You have to
15:27
Speaker 1: have administrative mobility. And then I've seen celebrities open restaurants
15:31
Speaker 1: which they got a great name, but they have no systems,
15:34
Speaker 1: no uh and no UM, no concept of knowing shelf
15:39
Speaker 1: work in the kingdom, hinders of what happened, so they
15:41
Speaker 1: don't last. And so many people you know, but when
15:43
Speaker 1: you deal with our franchises, we bettered them all around
15:45
Speaker 1: in the country, but we take them to the processes
15:48
Speaker 1: because you must have a you know set and you
15:51
Speaker 1: must be able to follow the systems that are in
15:53
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15:57
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17:58
Speaker 1: E R. Dot Ai. That is so important to thank
18:01
Speaker 1: you Doc when you talk about this, because, like I said,
18:04
Speaker 1: you know you see wing stops out there, you see
18:05
Speaker 1: the fund records out there, you see you see all
18:08
Speaker 1: these these Hamburger places that are popping up left and right. Now.
18:12
Speaker 1: Talk about that whole franchise franchise e process, because it
18:16
Speaker 1: was really important that you're not just taking their money,
18:18
Speaker 1: You're training them and doctoring them into the way this
18:21
Speaker 1: restaurant business should be run. The quality means that plate
18:25
Speaker 1: would be the same in San Francisco as it will
18:27
Speaker 1: be in Houston. Texas as it will be in Chicago.
18:30
Speaker 1: That's where people fail. Like I said, I remember Sylvia
18:33
Speaker 1: was the ball in New York City Hall of then
18:36
Speaker 1: it went out to d C, expands to Atlanta. Maybe
18:39
Speaker 1: that was it, you know, And that's where the business
18:42
Speaker 1: conversation comes in. So that's why I was excited to
18:45
Speaker 1: get you on the show. I want to be a
18:47
Speaker 1: part of putting the word out about your franchising capabilities.
18:51
Speaker 1: Let's talk about that whole thing that you're talking about, nurturing,
18:54
Speaker 1: that business nurturing that you're talking about in the whole
18:57
Speaker 1: the whole celebrity soul food franchise e model. Well, you
19:01
Speaker 1: know what if it is the first thing I did
19:03
Speaker 1: is that nobody can do anything great by themselves. So
19:05
Speaker 1: I went and I found the best of the best
19:07
Speaker 1: and the most elite leaders in their space in this industry,
19:11
Speaker 1: and I put them on my team. So you're talking
19:13
Speaker 1: about I have a CSO, I have a CFO, I
19:16
Speaker 1: have a operations person, I have a corporate shell. I
19:19
Speaker 1: put a team together that when we bring in and
19:21
Speaker 1: we bet these franchisees from around the countries, we're not
19:24
Speaker 1: just making money deals. We invest in people, which means
19:27
Speaker 1: that before we get to the liquidity and what you're doing,
19:29
Speaker 1: do not have because we can assist you and help
19:32
Speaker 1: you fund your project. Its first, it's about you. First
19:34
Speaker 1: of all, are you too burned out to pursue your
19:36
Speaker 1: pursue your own dream? Are you still ready to work
19:39
Speaker 1: hard and to get it in? And it secondly is
19:41
Speaker 1: pay your follower systems because sometimes people are so selfish
19:45
Speaker 1: and so self centered they want to do it their
19:47
Speaker 1: own way. And the reality of it is if they
19:49
Speaker 1: could have did it their own way, they would have
19:50
Speaker 1: did it by now. But if you're going to get
19:52
Speaker 1: in a vehicle that's bigger than yourself and we are
19:55
Speaker 1: part of making history, you ask to adhere to systems.
19:58
Speaker 1: And that's where my team is read about because we train,
20:01
Speaker 1: we invest in our franchisees, but only in the operators
20:04
Speaker 1: that are willing to adhere to those boundaries. Because the
20:07
Speaker 1: reality is this, It goes back to the mom and pops.
20:09
Speaker 1: You know, you can go in on Monday and let's
20:12
Speaker 1: say Grandma's there and the food is a maybe. But
20:14
Speaker 1: when grandma passes away, oftentimes what you find is that
20:17
Speaker 1: the kids mess it all up. The restaurant goes out
20:19
Speaker 1: of business. You know why, no systems in place, and
20:22
Speaker 1: nobody could ever scale Grandma. No one could never package Grandma.
20:26
Speaker 1: And that take investing, and that takes time, and that's
20:29
Speaker 1: what we've done and that's what takes us to that
20:31
Speaker 1: next level. So when we invite people here and you know,
20:34
Speaker 1: we've got calls and avocations, we probably get a thousand
20:37
Speaker 1: a day really from all of people all around the world,
20:40
Speaker 1: from to buy all the way to some of your
20:42
Speaker 1: biggest theme parts or one of the individuals. But ships,
20:47
Speaker 1: you gonna cruise ships too. It's about the passion and
20:49
Speaker 1: the love of the cuisine and wanting to present this
20:52
Speaker 1: in a way to say, in no way thank God
20:54
Speaker 1: for Grandma and what it is and Grandma and him
20:56
Speaker 1: and all that little stuff unless you really pay homage
20:59
Speaker 1: to it and do it right. And we're doing it
21:00
Speaker 1: the right way. Well, you know you said it. You know,
21:04
Speaker 1: theme parks, airports, you know, this is franchise in this
21:08
Speaker 1: is what This is the mindset that you're under being
21:11
Speaker 1: able to to do a two hundred store national roll out.
21:15
Speaker 1: What is the mindset of that, Dr Jacobs, Well, one
21:20
Speaker 1: is is that you know the mindset and is first
21:22
Speaker 1: of all uh unity and diversification, you know, inclusion, and
21:26
Speaker 1: that's what people messed up as because they want to
21:28
Speaker 1: hold it hostage. Soulful is not a baby, it's wrong.
21:32
Speaker 1: It's graduated college, it's right, but you're holding it constage
21:36
Speaker 1: and you you don't want to share it with the world.
21:38
Speaker 1: And that's why they put it in some of those
21:40
Speaker 1: the neighborhoods that they do. But this belongs to all people.
21:43
Speaker 1: That's a story they go with this, But guess what
21:45
Speaker 1: from all culturess can participate in it. So we crossed over.
21:49
Speaker 1: It is for African Americans, for all the other culches
21:52
Speaker 1: who were having to see you know what. It's many
21:54
Speaker 1: things we may not agree about, but there's but one
21:57
Speaker 1: thing we can't agree about is that we can come
21:59
Speaker 1: of this table make some amazing red and we definitely
22:02
Speaker 1: get the paper or an amazing God. And that's how
22:04
Speaker 1: I'm rocking about, friend, is that how are you how
22:06
Speaker 1: you have to feed the scalability, how we have to
22:09
Speaker 1: feed its hopefully? How do you have to feet is
22:11
Speaker 1: outside of one self? You gotta think a big picture
22:15
Speaker 1: and that right there. You cannot have a small mind,
22:18
Speaker 1: nor can you go into a situation where you have
22:20
Speaker 1: no vision, have cour side. Okay, cool, Now we got
22:23
Speaker 1: the business out the way. Now let's get to that menu.
22:25
Speaker 1: Come on, Dr Jacob, that menu, brother, Okay, let's start
22:29
Speaker 1: in my little favorite lane. The desserts are the desserts
22:32
Speaker 1: can be consistent with every restaurant. And what are some
22:35
Speaker 1: of the desserts that we look forward to? First of all,
22:38
Speaker 1: all the way across the board California, or you walk
22:41
Speaker 1: in Florida, you walk in New Mexico, You're gonna find
22:44
Speaker 1: that same dessert, the same item. Just amazing. That's how
22:46
Speaker 1: we rocketing. What our greatest desserts that we have the menu,
22:50
Speaker 1: but again we innovate is we have our our red
22:54
Speaker 1: velvet buntcake. But what we do is we infuse it
22:56
Speaker 1: with toffee and then we are topic with twenty carry
23:00
Speaker 1: gold sprinkles, uh and an effusion of sauce with a
23:04
Speaker 1: homemade cream cheese icing. Uh. That man, And you know
23:07
Speaker 1: the matter. They said, want to make you stop your
23:09
Speaker 1: mom and know me mom and say mom, I love you.
23:11
Speaker 1: But they get you. You know what I'm saying. Like
23:15
Speaker 1: I said, you know what I mean. I see things
23:17
Speaker 1: I love about you. Dr Jacob. Soon as I say, dessert,
23:19
Speaker 1: you kind of like stood up, slid to the front
23:21
Speaker 1: of the chair. Look here, let me tell you about this.
23:24
Speaker 1: This this this butt red every bundcake, little toffee, little
23:28
Speaker 1: cream cheese on top. You want to slap your mom. Now,
23:31
Speaker 1: let's slide over to one of my favorites. Because I
23:33
Speaker 1: don't eat meat as much as I used to. I
23:35
Speaker 1: still eat me a good too good meat now, but
23:37
Speaker 1: I love veggians. Somehow vegans have become part of my brand.
23:40
Speaker 1: Now I would throw down. So so you had vegetarians
23:44
Speaker 1: and he had vegans. Explain the difference in that and
23:47
Speaker 1: how would it be presented on your menus? Okay, so
23:50
Speaker 1: stick for instance. Um, you know the vegan dynamic. First
23:54
Speaker 1: of all, one of the key items that made people
23:56
Speaker 1: watch traditionalists don't know about. It's like an amazing product
23:59
Speaker 1: called jack fruit. What we do is with with jack
24:02
Speaker 1: fruit is that we you know, we jerk it. Everybodynew
24:05
Speaker 1: what that I mean. You know what I mean. We
24:06
Speaker 1: create a drug with it. But what we do is
24:07
Speaker 1: we don't just a plate it. We don't. We don't
24:09
Speaker 1: we don't just put it on there. We don't just
24:11
Speaker 1: a top of with veggie. The things that nature what
24:12
Speaker 1: we do is we have what's called a stuff pineapple
24:15
Speaker 1: bowl where we carve out the pineapple. Uh. We fileted,
24:18
Speaker 1: carbon out, roasted off. Uh. We we're serving over a
24:22
Speaker 1: parlol or a roller ryans uh and then we infuse
24:25
Speaker 1: that a topping with the jack jerk fruit uh, and
24:29
Speaker 1: we create our homemades were called balls, barbecue sauces or
24:32
Speaker 1: a sauce of trolls. I mean we do mumbo sauce
24:35
Speaker 1: and so many others and we uh top that item
24:38
Speaker 1: or what have you. And you can have a vegan item,
24:40
Speaker 1: but it's it's second to none. I mean we're not
24:42
Speaker 1: you're not eat on just normal plating. Everything is in
24:45
Speaker 1: a beative. You know you have that of course. And
24:47
Speaker 1: then if I vegetarians, I mean, uh, we have so
24:50
Speaker 1: many vegetable items. Uh. You know you can have your
24:54
Speaker 1: collar greens. But this is where it's really in deep,
24:56
Speaker 1: is that you don't need pork. You really don't. All
25:00
Speaker 1: you want to do is make sure you have the flavor.
25:01
Speaker 1: So the way we prepped and prepare our greens, you
25:04
Speaker 1: can still have an amazing uh green experience without all
25:08
Speaker 1: the fact, without all the meat product in it, so
25:11
Speaker 1: that you can still enjoy yourself. Uh, and then my friend,
25:14
Speaker 1: and then you take it into the next level when
25:16
Speaker 1: it comes to being a vegetarian and also our traditions.
25:19
Speaker 1: I mean quite naturally we have the oxtails, but these
25:22
Speaker 1: uxtails made is a mission between the South and our
25:25
Speaker 1: Caribbean brothers and sisters in the Caribbeans, enridging that gap.
25:30
Speaker 1: So you're talking about creating a roasted and raised oxtail
25:34
Speaker 1: with a vimy glaze that a second to none, that
25:37
Speaker 1: you yourself can be at your office right now on
25:39
Speaker 1: the show and you can keep that same suit on,
25:41
Speaker 1: grab your friend and go out to dinner and have
25:43
Speaker 1: an amazing time and comerad back into another show because
25:46
Speaker 1: you don't feel heavy, you don't feel lethargic, and that
25:49
Speaker 1: you just had one of grandma two point oh best
25:53
Speaker 1: meals in the country. That's what I love about it.
25:56
Speaker 1: This is what I do. First of all, see this
26:00
Speaker 1: is the funny part of I'm Glad It's own video,
26:02
Speaker 1: because first of all, when we start talking about dessert,
26:04
Speaker 1: he slid to the front of his check. Okay, then
26:07
Speaker 1: he started talking about the oxtail, he went to the side.
26:10
Speaker 1: He try like turn to the side you know an
26:12
Speaker 1: oxtail with that Demi glades were shine. When you go
26:15
Speaker 1: out for luck, you come back out, you won't be
26:17
Speaker 1: heavy about See. I'm loving this whole interview, and this
26:21
Speaker 1: is what I want to want you to do. I
26:22
Speaker 1: wouldn't need some video because I'm gonna do some simulcast
26:25
Speaker 1: screen simul screens with you so people can show what
26:27
Speaker 1: you're talking about. Because you're so descriptive, they actually need
26:30
Speaker 1: to see a photo. So we get people fired up
26:33
Speaker 1: about everything that you're doing. But the last part about
26:35
Speaker 1: it that really was key to me was that you
26:37
Speaker 1: want to cater to a diverse crowd. What exactly does
26:40
Speaker 1: that mean? Well, you know, one of the things that
26:42
Speaker 1: I mean is, first of all, sometimes people think when
26:45
Speaker 1: they're saying the first let me first correct this, they're
26:47
Speaker 1: thinking this about ethnicity. But the first thing over this,
26:49
Speaker 1: it's different walks of life. People have health issues now,
26:53
Speaker 1: people of different Asian, different doctaries. Why have you guess
26:56
Speaker 1: what we can here and meet those fees? Because before
26:59
Speaker 1: you get the vegan edgittariant or authenticity, what about the
27:01
Speaker 1: people who has to be gluten free? You know, there's
27:04
Speaker 1: so many elements to people's lives. But guess what, you
27:06
Speaker 1: can still come to our restaurant. Now, who can say
27:09
Speaker 1: that in this world that you can go to a
27:10
Speaker 1: soul full restaurant and need gluten free or vegan vegetarian,
27:15
Speaker 1: or you can bet traditions all in one place. The
27:17
Speaker 1: second thing of it is when it comes to our
27:19
Speaker 1: common locations and how we choose we put our restaurants
27:22
Speaker 1: and prime areas that a diverse market can come their
27:26
Speaker 1: meaning it's not secluded to one side of the tracks.
27:29
Speaker 1: It's not put in one area for one type of people.
27:32
Speaker 1: This is about everybody. I don't care all the ways
27:34
Speaker 1: from wooky the same. You be come a restaurant, but
27:38
Speaker 1: watch this. When you come in, you're gonna know you're
27:41
Speaker 1: in a celebrity. You're gonna know that we have invested
27:44
Speaker 1: and we're saying, if you've come to spend your hard
27:47
Speaker 1: working money, we're gonna make sure that we provide time
27:51
Speaker 1: service to our people because people deserve that. And that's
27:54
Speaker 1: what's listening in this world. Before we get to the food,
27:56
Speaker 1: where's the service going? Where is the customer service? People
27:59
Speaker 1: deserve that. People are hurting, people are spending their last
28:02
Speaker 1: My god, if somebody coming to your establishment, to spend
28:05
Speaker 1: money to to invest back into you service your community.
28:09
Speaker 1: And that's what we about all of our franchise z
28:11
Speaker 1: s and us as a corporate office. We don't just
28:13
Speaker 1: take from our community. We go in and we change
28:16
Speaker 1: our community. We become a catalyst change their meaning. We
28:19
Speaker 1: helped the sports teams, we helped our first responses. We
28:22
Speaker 1: help those who are disenfranchise. So I'm excited about a
28:25
Speaker 1: philanthropy work that we're doing as well. So you know,
28:28
Speaker 1: for me, I get passionate about it is because it's
28:31
Speaker 1: about time. I mean this, this, this right here is
28:34
Speaker 1: past do I'm so thankful that I'm young enough and
28:37
Speaker 1: then I have enough strengthened me and faithful to God
28:39
Speaker 1: enough that I'm still here to say, you know what,
28:41
Speaker 1: I'm gonna help leave this charge and I'm gonna do
28:43
Speaker 1: all that I can. This show is called Money Making
28:45
Speaker 1: Conversation dot Com. The reasons called that because I bring
28:49
Speaker 1: entrepreneurs like you're on the show. You're a franchise Z
28:51
Speaker 1: two hundred restaurant rollout plan tell us how individuals who
28:56
Speaker 1: listen to the show or see this show can get
28:58
Speaker 1: in touch with you. What a news of it isrality
29:01
Speaker 1: is that I do want to announce you're talking about
29:03
Speaker 1: we have all affording restaurants that are in development. We're
29:06
Speaker 1: all away from a landtub that dogs Aquida, Tennessee, Utah, Mexico, California,
29:12
Speaker 1: and we're coming all over the map. Still. First of all,
29:15
Speaker 1: we are well on target to hit our two hundred
29:17
Speaker 1: still rollout. But for those man, and I do want
29:20
Speaker 1: to say that if you're serious, if you're saying, listen,
29:22
Speaker 1: it's about time for me to move into something that's
29:25
Speaker 1: greater than myself and I need a team behind me.
29:28
Speaker 1: I need a partnership. I don't need a handout, but
29:30
Speaker 1: I just need somebody that can help me and support
29:32
Speaker 1: me and build some systems around me that I can
29:34
Speaker 1: do what I am passionate about. You can call us,
29:38
Speaker 1: go on our website Celebrities soul food dot com or
29:41
Speaker 1: celebrities with the y S Soul Food Franchise dot com
29:46
Speaker 1: and all the information. If they're contact our office admin
29:50
Speaker 1: team would be happy to bet and to take them
29:52
Speaker 1: to the program. But the last thing for me, Richard,
29:55
Speaker 1: is one of my famous that I just want to
29:57
Speaker 1: put it out there and I'm definitely gonna see the
29:59
Speaker 1: video that we're known for. You know everybody loved that, right,
30:03
Speaker 1: come on that week carry gold cheating wings. That's second
30:09
Speaker 1: and nine. I can't wait for you one day. You
30:12
Speaker 1: can have no no, I'm gonna give you some black. Now,
30:17
Speaker 1: this is a deal. I'm based in Atlanta, so you
30:19
Speaker 1: know I heard to say about the franchise in Atlanta.
30:21
Speaker 1: I also live in Houston, so when the franchise opens here,
30:25
Speaker 1: let me know. So we make a big deal. I
30:26
Speaker 1: got my social media, I hit it up, I put
30:29
Speaker 1: it in my I got any thousand fan club members.
30:31
Speaker 1: I put that in there just to promote. So my
30:34
Speaker 1: whole thing is that this is not a one interview off.
30:37
Speaker 1: You know, I came on you sor. I met you
30:38
Speaker 1: many years ago when Steve Harvey and I were doing
30:40
Speaker 1: a concert to in Jacksonville, Florida. Then I invited me
30:43
Speaker 1: on your radio show. You said, Hey, Rishan, this is
30:45
Speaker 1: my future. It's gonna happen. It's happening. So I'm part
30:48
Speaker 1: of that journey. Dr Jacob. So when it starts happening
30:51
Speaker 1: in Atlanta, let me know. If it starts happening in Houston,
30:53
Speaker 1: let me know when it starts happening anywhere let me
30:56
Speaker 1: know because of the fact that I have something called
30:58
Speaker 1: rushawn Eats on my Facebook where I publicize outstanding restaurants
31:02
Speaker 1: around the country, take about ten pictures so people get
31:05
Speaker 1: excited about it, so videos and create little videos. So
31:08
Speaker 1: I'm just telling you I'm one on to support your
31:11
Speaker 1: brand and I believe in you. And thank you for
31:14
Speaker 1: coming on my shows letting me know. Roshan, I said
31:17
Speaker 1: I was gonna do it. God has helped me. Now
31:20
Speaker 1: now I'm doing the work that He's enabled me to
31:22
Speaker 1: do to make this dream come true. And I'm gonna
31:25
Speaker 1: help you all the way. Okay, Dr Jacobs, thank you
31:28
Speaker 1: sir for having me again. Thank you for remembering the
31:32
Speaker 1: day that we met. And I'm so glad it's so
31:34
Speaker 1: pap for the guy gets your part of my story
31:36
Speaker 1: of my friends us again. You better be a part
31:38
Speaker 1: of my love and so I see you at the top. Absolutely.
31:41
Speaker 1: If you want to hear more Money Making Conversation interviews,
31:43
Speaker 1: please go to Money Making Conversation dot com. I'm ru
31:46
Speaker 1: Sean McDonald. I'm your host. In this season of giving
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