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Transcript

Nakia Price Full Interview · The Steve Harvey Morning Show

0:00
Speaker 1: My next guest first introduced Texans to their mouth watering
0:03
Speaker 1: turkey legs as the Houston Rodeo. In let you know
0:07
Speaker 1: about the Houston Livestock Showing Rodeo. Roughly two million people
0:11
Speaker 1: attend the Houston Livestock Show a rodeo every year. Just
0:14
Speaker 1: let you know. It's not just a regular rodeo. So
0:17
Speaker 1: just to get just to be a protestant. Their vendor
0:20
Speaker 1: at the Houston Livestock Showing Rodeo is a game change,
0:22
Speaker 1: especially for minorities. In three short years, the Houston couple
0:27
Speaker 1: has taken their widely popular turkey Legs to new heights,
0:30
Speaker 1: expanding their menu to include seven varieties of succulent fall
0:34
Speaker 1: off the home, fall off the bone turkey legs in
0:37
Speaker 1: a full complement of homemade delicacies at their first Turkey
0:41
Speaker 1: leg location on al Meter Road and the heart of
0:44
Speaker 1: Houston and historic Third War Texas. Third War Texas Texas
0:48
Speaker 1: Southern is their University of Houston, where I went to school.
0:51
Speaker 1: Was there Jack Gates, one of the most powerful football
0:54
Speaker 1: program African American programs in the history of Texas football,
0:57
Speaker 1: is located in Third War Texas The Rest and has
1:00
Speaker 1: also become a popular Houston spot hotspot with late night
1:05
Speaker 1: hours and sold full live music every Tuesday. Please welcome
1:08
Speaker 1: to Money Making Conversation. One of the owners of Turkey
1:11
Speaker 1: Leg Hook Turkey leg the originators of the world famous
1:15
Speaker 1: stuff turkey Legs. Please welcome. Kia Price. Hi, good morning.
1:22
Speaker 1: I'll tell you what. Um, you know, just saying your name, Ms.
1:26
Speaker 1: Price makes me hungry. You know that, you know that
1:29
Speaker 1: you know. I got the I got the website up,
1:32
Speaker 1: I got all this amazing food. You post the video.
1:35
Speaker 1: The rappers love you, your videos going viral. Before we
1:39
Speaker 1: even get into the questions, just let me know. Are
1:42
Speaker 1: you overwhelmed by all this or it's just like you
1:44
Speaker 1: prayed about it and you knew this was gonna happen,
1:46
Speaker 1: you know, with hard work and faith and all that
1:48
Speaker 1: good stuff and people surrounded. Let's talk about how you
1:51
Speaker 1: feeling about this, because right now I'm feeling hongry. I
1:56
Speaker 1: think it's definitely something that we prayed about. Um. We
2:00
Speaker 1: never in a million years did we imagine that it
2:02
Speaker 1: would be to this extent. But every day of the journey,
2:06
Speaker 1: we take it one day at a time, and one
2:08
Speaker 1: day at the time means what because your business, because
2:11
Speaker 1: you're expanding We're gonna talk about that later. Expanding the business.
2:14
Speaker 1: I'm sure people just dropping all these ideas about franchise
2:18
Speaker 1: and gr y'all could be the next such and such,
2:21
Speaker 1: And you have to take that in stride because the
2:23
Speaker 1: fact that, like I said, what were you when I
2:26
Speaker 1: was at the livestop? Were you have before I was
2:30
Speaker 1: at the livestop? And so? But before that, my husband
2:34
Speaker 1: had a repo company. He was reporing r V trailers
2:38
Speaker 1: and I myself was a junior project manager for a
2:41
Speaker 1: litigation firm. So neither one of us had culinary background
2:45
Speaker 1: or culinary experience. Um, you know, was something that that
2:49
Speaker 1: happened he we had the idea we were just point
2:52
Speaker 1: to you know, with the rodeo. We were subtling people
2:57
Speaker 1: into the rodeo, so food wasn't even our main focus
3:00
Speaker 1: us at that point in time. Um, and our main
3:04
Speaker 1: focus was shuttling people in the rodeo. We just had
3:06
Speaker 1: a barbecue pit on the field in the field where
3:09
Speaker 1: we were shuttling the people, and we had turkey legs
3:12
Speaker 1: good and sausage on a stick. And you know, we
3:16
Speaker 1: came up with the idea that we were just going
3:17
Speaker 1: to feed people while they were waiting to go inside
3:19
Speaker 1: at the rodeo. And my husband, he, you know, his
3:23
Speaker 1: thing was just repost for us social media, social media.
3:26
Speaker 1: Everything is social social media. We post for us, let's
3:29
Speaker 1: see what happens, and it just snowball from there. So
3:32
Speaker 1: the fact that he had the foresight and understand the
3:35
Speaker 1: value of social media and you got the these giant
3:38
Speaker 1: pizzas and you know, I'm gonna get to yourself, you know,
3:42
Speaker 1: because would you say your clienteles African American? Yes, okay, cool,
3:47
Speaker 1: I wanted just before I make the stake because black
3:49
Speaker 1: people like value for their money. Okay, so correct, you
3:52
Speaker 1: see you see this giant I'm telling you, so that
3:54
Speaker 1: giant turkey leg And then like any any restaurant, you
3:57
Speaker 1: I can say this and black people they can, they
3:59
Speaker 1: can confront me on the but if you if you
4:01
Speaker 1: take a blackbert to the restaurant, we they can't go
4:03
Speaker 1: home with a dog your bag. You got them. As
4:05
Speaker 1: a customer, you do, you do, and we made that's
4:08
Speaker 1: one of the things that we've always made sure that
4:11
Speaker 1: you know, our price point is it may not be
4:13
Speaker 1: for everyone, but people pay for what it is that
4:16
Speaker 1: they want, and we make sure that you get the
4:18
Speaker 1: value as well, so you're paying. But you also, I
4:21
Speaker 1: mean all of our plates are sharable. We give you
4:23
Speaker 1: a lot of foods, a lot of food you sure
4:26
Speaker 1: do so, so you understood that, you know, and I
4:29
Speaker 1: would tell you that. Just let's talk about the basic
4:32
Speaker 1: turkey leg. Okay, I I'm trying to man up. I've
4:35
Speaker 1: been at Disney, I've been an amusement park, and I'm
4:37
Speaker 1: trying to man up. Go get my turkey leg and
4:40
Speaker 1: say I'm gonna finish this. And lord know it has
4:43
Speaker 1: beaten me every time. Just the turkey leg. Okay, Lee
4:48
Speaker 1: has beaten your board back. Okay, I'm looking about trying
4:52
Speaker 1: to hand this off to somebody because you know, when
4:53
Speaker 1: you're walking to our amusement park, you got the giant turkyla.
4:56
Speaker 1: You gotta do something with it because you're not eating
4:58
Speaker 1: it more. Okay, So you go in the restaurant and
5:01
Speaker 1: then y'all, I'm gonna say, call y'all crazy because y'all
5:03
Speaker 1: not stuffed it. Yeah, crazy people think like you're crazy.
5:09
Speaker 1: People of geniuses. Okay, it's a genius about this whole
5:12
Speaker 1: thing that they took a basic piece of meat, that
5:15
Speaker 1: is that it's impossible for a normal person to eat.
5:20
Speaker 1: Then they're gonna go just the crazy part. We're gonna
5:22
Speaker 1: put something else in there, extra stuff, extra stuff. And
5:27
Speaker 1: then so so that's the part. Now when y'all was
5:29
Speaker 1: I was shuttling people in, you didn't have the stuff
5:32
Speaker 1: part of the campaign yet, correct? Ok, okay, when did
5:36
Speaker 1: that craziness developed? Kill when? Who thought that was it?
5:40
Speaker 1: Or was it you who thought of that? I have
5:43
Speaker 1: to give credit what credit it was? That was his
5:46
Speaker 1: idea to stuff to circulate. See he out there here
5:50
Speaker 1: to re people thinking people they think of stuff like that.
5:57
Speaker 1: Oh yeah, oh yeah, yeah, because he knows. He knows
6:01
Speaker 1: the value of extra cause see I used to when
6:04
Speaker 1: I when I was when I was living in Houston,
6:06
Speaker 1: I used to onload trucks and the food trucks come by.
6:09
Speaker 1: So everything you look at, you always want some extra
6:12
Speaker 1: and all your your fanticized. But if I got this,
6:14
Speaker 1: I put this over top. See he's one of he's
6:16
Speaker 1: one of the people. If you should put food on
6:18
Speaker 1: the plate, he don't care if it touches. Some people
6:20
Speaker 1: don't like that, and I'm that person that doesn't like that.
6:24
Speaker 1: What I'm saying, but he don't care. It's all going
6:26
Speaker 1: down one my pipe. That's the same thing. See he
6:31
Speaker 1: liked me. So what they have done these crazy this
6:35
Speaker 1: crazy couple. You know what I'm saying that most this
6:38
Speaker 1: amazing restaurant called the Turkey Leg Hut in Houston, Texas
6:42
Speaker 1: have said, look, we got this big old basic meat,
6:46
Speaker 1: We're gonna jazz it up. Now, what was the first thing?
6:49
Speaker 1: What was the first jazz that you added to the beat? There?
6:53
Speaker 1: The first jazz that we added was the dirty race.
6:57
Speaker 1: I was the first yas, yes, they knew exactly. And
7:01
Speaker 1: then thereafter we had the shrimp in the Alfredo. Saw
7:07
Speaker 1: see they went jazzy right there. They had to be
7:09
Speaker 1: a lit higher than normal though that you just don't
7:12
Speaker 1: add shrimp on a turkey leg and just keep it
7:14
Speaker 1: normal for now. See Dirney, right, you can keep that
7:19
Speaker 1: reasonable right there. But you gotta have some think about
7:24
Speaker 1: just I love about what I'm talking about it because see,
7:26
Speaker 1: when people come into restaurants like that, you gotta have
7:29
Speaker 1: a price point. I learned that from Thorn concert. Everybody.
7:32
Speaker 1: Everybody don't want to buy the twenty dollar ticket. Some
7:35
Speaker 1: people want they want to pacifically one to seventified dollar
7:38
Speaker 1: ticket because they think it has more value. So certain
7:42
Speaker 1: client teller they have they want that high end shrimp
7:47
Speaker 1: turkey leg. This is very true. Yes, otherwise, and that's
7:52
Speaker 1: actually our best seller. See I know it's my food,
7:57
Speaker 1: and that goes back to people pay for what it
8:00
Speaker 1: is that they want. Okay, cool, Now, I don't think
8:03
Speaker 1: I missed this question. What gave you the idea to
8:06
Speaker 1: stuff or turkey leg? Like I said, that was my
8:11
Speaker 1: husband's idea, you know, he we were playing around with everything.
8:15
Speaker 1: You know, how we the the original turkey leg, the
8:18
Speaker 1: regular turkey leg. It has stuffing in it, but it's
8:21
Speaker 1: it's stuffed with different seasonings, um, different vegetables, things that
8:26
Speaker 1: I mean, you know, things that we've incorporated into the
8:28
Speaker 1: turkey leg. So it's not a regular turkey leg. It's
8:31
Speaker 1: not a walk around the fair holding turkey leg. It's
8:35
Speaker 1: there's a process to how we do our turkey legs.
8:38
Speaker 1: And then thereafter, you know, he was like, you know
8:41
Speaker 1: we you know, we always try to challenge each other,
8:44
Speaker 1: slim if that's what he calls me, slam, I think
8:46
Speaker 1: we should you know, maybe stuffed with dirty rice. And
8:49
Speaker 1: I'm like, what dirty? Right? Yeah, I'm telling you it's
8:52
Speaker 1: gonna work, it's don't work. And I'm like, okay, I
8:55
Speaker 1: don't see it, but let's do it. And so when
8:58
Speaker 1: we went into the brick and mortar m we stopped
9:01
Speaker 1: the turkey leg and just like you know, when I
9:04
Speaker 1: was trying to tell him about the season and he
9:06
Speaker 1: told me we didn't need to do it, the same
9:08
Speaker 1: thing happened. People came from everywhere to try to start
9:11
Speaker 1: turkey legs. Now that's that's really amazing. So so let's
9:16
Speaker 1: talk about your journey. Okay, before that, you had two jobs,
9:19
Speaker 1: and we're not not not cooling very related. That's not
9:22
Speaker 1: what you guys, correct. You had to transportation, transporting people
9:26
Speaker 1: back and forth. So you decided to feed the people.
9:27
Speaker 1: Are you transporting them? Make a little extra money on side,
9:30
Speaker 1: that's all. That's just like a little bobby stand. You know,
9:32
Speaker 1: we didn't come out of the nightclub at three o'clock
9:34
Speaker 1: in the morning. You always had the guy there with
9:36
Speaker 1: the with the hot links, you know, and they some reason,
9:39
Speaker 1: they taste real good at three o'clock in the morning.
9:41
Speaker 1: That same hot link, it during the daylight don't taste safe,
9:44
Speaker 1: But three o'clock in the morning, that hot link was
9:47
Speaker 1: was cracking. And so the whole part about moving towards
9:51
Speaker 1: the brick and moor, which is the which is the
9:53
Speaker 1: really the fear part of it, the business planning part
9:56
Speaker 1: of it, because you're about to take a ridk because
9:58
Speaker 1: you gotta signdent lease and you have to have a
10:00
Speaker 1: certain level of you know, inventory to say this is
10:03
Speaker 1: going to be successful. Walk us through that process, because
10:06
Speaker 1: that's what money making conversation is always about. I know
10:09
Speaker 1: we have a looked about a minute layoff. If we don't,
10:11
Speaker 1: I like to wrap that thought up in the next break,
10:13
Speaker 1: but please start us all about the whole process of
10:15
Speaker 1: the pricking mortar. So you know, our how we started
10:21
Speaker 1: was very unique. It wasn't you know, the typical you know,
10:25
Speaker 1: we're gonna seek brick and mortar and this is what
10:27
Speaker 1: we're gonna do. It was actually got a phone call
10:32
Speaker 1: from someone that he went to school with about a
10:33
Speaker 1: location that um didn't have much business and with the
10:38
Speaker 1: following that we had garnered while we were out there
10:40
Speaker 1: in the field. It was like, hey, you know you
10:43
Speaker 1: all have a following, would you be interested in coming
10:46
Speaker 1: and you know, just checking out the kitchen seeing if
10:49
Speaker 1: this is the place that you all want to continue
10:51
Speaker 1: to sell turkey legs and um. And that was it.
10:55
Speaker 1: So we you know, we went over there. We didn't
10:57
Speaker 1: know anything about running a restaurant. Everything in with us,
11:00
Speaker 1: and I think that's why we appreciate it so much.
11:02
Speaker 1: More has been trial and error, Like we didn't know
11:07
Speaker 1: the first thing about running the restaurant, from inventory to
11:11
Speaker 1: you know, staffing. But we just had a baby. Our
11:14
Speaker 1: baby was three months old and we were back in
11:17
Speaker 1: the kitchen literally cooking ourselves. Hold that thought. I want
11:21
Speaker 1: to bring you back on the on the on our
11:22
Speaker 1: next break, so we continue there. Thank you for coming
11:25
Speaker 1: to my show. I'm talking to Kia Price, one of
11:27
Speaker 1: the owners of the Turkey Leg at the very wildless
11:29
Speaker 1: successful restaurant in Houston, Texas. Be right back, Hi, just
11:34
Speaker 1: Ra Sean McDonald. You're listening to money making conversation on
11:37
Speaker 1: the phone is in the key of Price. Chicago native
11:39
Speaker 1: attended my school, the University of Houston, on a basketball
11:42
Speaker 1: scholarship and her Bachelor of Sciences. She has a Bachelor
11:45
Speaker 1: of Science degree in business and minored in marketing. Now
11:48
Speaker 1: she's co owner of the very popular Turkey Leg hut
11:52
Speaker 1: is located in third Ward. I call the Third War
11:54
Speaker 1: Texas because I'm born the raised and Houston, Texas, which
11:57
Speaker 1: is fifth War just the community that I was born.
12:00
Speaker 1: Then when I lived in Houston, I still live there.
12:02
Speaker 1: I have a home there. But again the Kia. Continue
12:05
Speaker 1: your story. You said, a friend called Lynn, what that's you?
12:09
Speaker 1: The name of your husband, told it was a location
12:11
Speaker 1: that when it would check it out. So the kitchen,
12:14
Speaker 1: you had new experience, you learned on the job. What what?
12:18
Speaker 1: That's a lot to take in because of the fact
12:20
Speaker 1: that I did the same thing when I opened the
12:22
Speaker 1: comedy club. I learned on the job. But I but
12:26
Speaker 1: what what? What allowed you to connect the dots so fast?
12:28
Speaker 1: Because the business came the business came to you, so
12:32
Speaker 1: you had to learn very quickly. It was, like I said,
12:36
Speaker 1: it was trial and error. We did, you know, a
12:38
Speaker 1: lot of things wrong, but we we made the mistakes
12:41
Speaker 1: one and we never made it again. So and and
12:45
Speaker 1: it's you know, it's kind of difficult because you have
12:47
Speaker 1: a business that's growing so fast, gain gaining traction. Um,
12:51
Speaker 1: you're still trying to learn the business. In addition to
12:54
Speaker 1: you know, real life situations you have we have children, Um,
13:00
Speaker 1: this newfound business and just trying to keep it all together.
13:03
Speaker 1: I mean, like I said, we were and then my husband, Um,
13:07
Speaker 1: you know, we were open six months and my husband,
13:10
Speaker 1: Lesson went to federal prison. So it was, yeah, it
13:14
Speaker 1: was it was a lot. It was a lot. He
13:16
Speaker 1: was gone for two and a half years. Um. After that,
13:20
Speaker 1: after he you know, he left, I made the decision
13:23
Speaker 1: to there was there were things that you know, things
13:27
Speaker 1: that were happening in that establishment with the owner that
13:30
Speaker 1: I just didn't agree with. And so I made the
13:32
Speaker 1: decision to uh to close it down, to shut that
13:34
Speaker 1: location down. And I just had my face said, you know,
13:37
Speaker 1: if God gave it to us once we we started
13:40
Speaker 1: in the field, this is not right. It's meant to be.
13:44
Speaker 1: This is what's going to be. And so that's when
13:46
Speaker 1: we opened up the current location that's right, that's located
13:50
Speaker 1: right off of al Meda. Um, everything felt right, everything,
13:54
Speaker 1: you know. I had the opportunity to, you know, during
13:57
Speaker 1: the downtime after I left that location to move to
14:00
Speaker 1: the other location, I studied and you know, just came
14:03
Speaker 1: up with different different ideas, added different variations of the
14:07
Speaker 1: Turkey leg. In addition to knowing how to run a
14:11
Speaker 1: business effectively, what's your structure around what's your support structure
14:16
Speaker 1: that's around you that it's helping you get through these
14:18
Speaker 1: days of operation. Because that's that I always tell people,
14:21
Speaker 1: you gotta have a support. You gotta have people who
14:23
Speaker 1: you definitely have to have a support. My parents have
14:27
Speaker 1: been are are one of our biggest supporters. UM my
14:31
Speaker 1: husband's mom as well. Um. You know, they help out
14:35
Speaker 1: with the children tremendously. That's that's that's one of my
14:39
Speaker 1: you know, making sure that our children are good because
14:42
Speaker 1: we do. We're late nights, early mornings. That's something that
14:45
Speaker 1: my husband um preaches about consistency and for us to
14:49
Speaker 1: be able to maintain that. Our support system being my
14:52
Speaker 1: parents that moved here from from Phoenix, his his mom um,
14:57
Speaker 1: and then we support each other when I'm tired and
15:00
Speaker 1: I don't feel like enough, He's there and vice versa. Right, Okay,
15:05
Speaker 1: So with that being said, you got you made the
15:08
Speaker 1: decision that I always tell people, you know that life
15:10
Speaker 1: doesn't they're doing a perfect plan in life. It's how
15:13
Speaker 1: you deal with the the unplanned moments in life. And
15:16
Speaker 1: that's what you just discussed. And so so you had
15:18
Speaker 1: that downtime and you really learn the business. And that's
15:21
Speaker 1: the moving forward you become. You. You opened the first
15:25
Speaker 1: one on a you know, on a whim okay, and
15:28
Speaker 1: saw an opportunity. You kind of like took what you
15:30
Speaker 1: did in the streets and just moved it inside the building.
15:32
Speaker 1: And that's how you did the first one. And then
15:34
Speaker 1: but basically, you know, it's really interesting when you I
15:38
Speaker 1: love the fact that you talked about because the first
15:40
Speaker 1: location was kind of like a you know, like uh
15:43
Speaker 1: like I said, a wink wink place. You know you're
15:45
Speaker 1: going there all all everything wasn't really right, that the
15:48
Speaker 1: paperwork wasn't right. Everybody could change stuff when they feel
15:52
Speaker 1: like changing stuff, change the rules, and they feel like
15:54
Speaker 1: change the rules. And that's you don't ever want to
15:57
Speaker 1: be in business like that. And that's powerful that you
15:59
Speaker 1: say you never and you and and a lot of
16:03
Speaker 1: people do business like that because of the fact that
16:05
Speaker 1: and that's a long way to do business. I mean,
16:08
Speaker 1: you know, even when you get into business, if you're
16:10
Speaker 1: dealing with friends or uh, you know, someone that you trust,
16:14
Speaker 1: my advice is to always, no matter you know, what
16:17
Speaker 1: your relationship is, you always put it down on paper
16:21
Speaker 1: because people change your relationships change. Um. And when you
16:25
Speaker 1: have when you're making money and when you're not making money,
16:29
Speaker 1: you know, it changes people. And you were you're thinking
16:34
Speaker 1: that people are you know, everything is good and everything
16:37
Speaker 1: everybody is okay. You know we're making money. You know
16:40
Speaker 1: when when you when people are not making what you're making,
16:44
Speaker 1: or people see certain things and jealousy starts to kick in.
16:48
Speaker 1: So my thing is to always put it on paper,
16:51
Speaker 1: no matter what, UM to protect yourself. Yes, and that's
16:56
Speaker 1: really important because it's something she said that there was
16:58
Speaker 1: key because a lot of time times when we you know,
17:01
Speaker 1: like our loan money to my brother, we are a
17:03
Speaker 1: little contract here, loan money to my system, a little
17:06
Speaker 1: contract here. Otherwise okay, otherwise go to the bank. They're
17:10
Speaker 1: gonna make you sign something. Okay. Why can't we have
17:12
Speaker 1: that same relationship and so but a lot of people
17:15
Speaker 1: I don't want to do that. Well, I'm tell yousing
17:18
Speaker 1: you better do that, especially when dealing with money. And
17:21
Speaker 1: that always you know also that that puts in place
17:24
Speaker 1: your relationship because business and family, business and emotion. Business
17:29
Speaker 1: always stays on one side of the conversation. Don't ever
17:32
Speaker 1: bring that family into business. That the emotion of the
17:35
Speaker 1: bus business gotta stay business. That's all she just said
17:38
Speaker 1: right there. And a lot of people feel bad about
17:41
Speaker 1: they feel they're being intimidated by the process and things
17:43
Speaker 1: like that. So it's good to your your your journey
17:46
Speaker 1: of success and it's going to be continuous success because
17:49
Speaker 1: to my understanding, you're opening a new location. Correct, we are, yes,
17:55
Speaker 1: So we have we have a there are a few
17:58
Speaker 1: projects that we're working on in Houston. We have a
18:03
Speaker 1: Turkey Leg Hut, um, and then we have Dacchary Hut
18:06
Speaker 1: and breakfast huts that are across the street from Turkey
18:09
Speaker 1: Leg Hut in addition to our food truck. Okay, so
18:12
Speaker 1: let me get this. So you have the Turkey Leg hud,
18:15
Speaker 1: and you have the Daccary Hood and breakfast hood, right,
18:18
Speaker 1: and then you have the food truck. Now I am
18:20
Speaker 1: flying into food. You have three food trucks. Excuse me,
18:23
Speaker 1: I don't want to. I don't want to bring your
18:25
Speaker 1: you know, to help your here from Seawan. I'm just
18:28
Speaker 1: learning on the fly. I don't want to say I said.
18:30
Speaker 1: Once you say three escapes me. You need to understand
18:32
Speaker 1: I'm queen. Now, so people will know where to find them,
18:37
Speaker 1: where where they can up where to look for Okay, left,
18:40
Speaker 1: now here's Rashane. I'm flying into town Thursday. Okay, now, okay,
18:44
Speaker 1: on Friday, I can come by the Turkey Hud and
18:47
Speaker 1: look at Rashan. Pay for everything. When Rishan comes in.
18:51
Speaker 1: Rashawn is not asking for anything. So when I come,
18:53
Speaker 1: because I love to eat, I've already featured your your
18:57
Speaker 1: your restaurant on my Rushana Eats and it went viral
19:00
Speaker 1: on my Facebook page and I got like almost eight
19:02
Speaker 1: hundred thousand followers. Okay, thank you always like you know
19:04
Speaker 1: because my sister, my sister goes there all the time.
19:06
Speaker 1: Your sister skin is a real you gotta go in, Rashane,
19:10
Speaker 1: you got and she's always trying to get me to
19:12
Speaker 1: go because you know, if you go to a a certain time,
19:14
Speaker 1: it's a lot. And guess what, Roshan don't do. I
19:15
Speaker 1: don't stand in lines. I drove by the go not either. No,
19:19
Speaker 1: that ain't gonna happen. I'm going I love you, I
19:20
Speaker 1: love your kid, But Roshan is not standing in the line. Okay,
19:23
Speaker 1: so you don't have to do just you should see
19:29
Speaker 1: if you're famous and you're cutting front of black people,
19:31
Speaker 1: it's cooked. But if they don't recognize crazy. If you
19:35
Speaker 1: don't recognize you and you're cutting friend, it's gonna be
19:38
Speaker 1: a problem at the back of the line. Even when
19:40
Speaker 1: you're famous, they're still at crazy. It's still had crazy
19:46
Speaker 1: with the line. I bet you they didn't have to
19:48
Speaker 1: wait in line. Oh man, I love it. I love it.
19:51
Speaker 1: So what's what's the best time for Roshan to come
19:54
Speaker 1: by on Friday? That's that's that's that's when we first
20:02
Speaker 1: when we first open, that would be a great time.
20:05
Speaker 1: We opened at a leven. Saturday is ridiculous. Saturday is ridiculous.
20:11
Speaker 1: Do not go by that trying to casually get in
20:13
Speaker 1: on sad It's ridiculous. Oh no, not death knowing that
20:17
Speaker 1: on a Saturday or sunday's casually trying to get in,
20:20
Speaker 1: you know. But you know what what I've learned is
20:23
Speaker 1: that people actually enjoy standing in that line. It's like,
20:28
Speaker 1: I guess it feel like it's the experience. Absolutely absolutely,
20:33
Speaker 1: there's the beauty of your restaurants. You know that. That's
20:36
Speaker 1: why I actually I love black people because black people
20:38
Speaker 1: only do certain things certain ways. And now when a
20:40
Speaker 1: black persons committed to stand in line, there's a commitment
20:43
Speaker 1: right there. I'm just that commitment. That's commitment, because you know,
20:47
Speaker 1: there's just nothing just not white people. They were standing
20:50
Speaker 1: along restaurant line. They'll do that. That's very true Black people.
20:54
Speaker 1: They're very impatient people, very impatient people. It has to
20:58
Speaker 1: be something behind that out that they're gonna keep that place.
21:02
Speaker 1: That's why when somebody cuts in front of him, there's
21:04
Speaker 1: a problem. I don't give it doing if it's if
21:06
Speaker 1: it's uh Steve Harvey, Oh Steve, I don't care. I
21:13
Speaker 1: don't care. No, they don't, they don't. They do not
21:16
Speaker 1: care and make it upset. Get upset. Now. So on Tuesdays,
21:21
Speaker 1: you also do a live music at the at the
21:23
Speaker 1: original Turkey Leg Hut. Okay, correct, Yes, we do live
21:28
Speaker 1: band seven thirty every Tuesday. But you can do You'll
21:34
Speaker 1: be jamming, you know your Turkey Leg jamming. You know
21:37
Speaker 1: your Turkey Leg to music, grooving to the beat. Yeah, there,
21:42
Speaker 1: y'all on fire. You guys are on fire. I love
21:46
Speaker 1: it now. No, I gotta ask this, you know. I'm
21:48
Speaker 1: all right. Like I said, I graduated from the University Houston.
21:51
Speaker 1: Have they have they on you yet? As a as
21:55
Speaker 1: a as an alumnus of the school. We yet have
21:57
Speaker 1: they honored you. No, my chest, I mean a lot
22:03
Speaker 1: of my my The coaches come in, they bring a
22:06
Speaker 1: lot of the women's women's South. We're gonna we're gonna
22:09
Speaker 1: change that. We're gonna change that. Okay, you're gonna get
22:12
Speaker 1: a little call because we're s McDonald telling you you're special.
22:18
Speaker 1: You want our want of our shining lights of the
22:21
Speaker 1: University of Houston. I have a dollarship programs got en downment.
22:26
Speaker 1: I'm about to lay down low with my wife for
22:30
Speaker 1: University Houston next month. And so we're gonna come back
22:33
Speaker 1: after We're gonna come back and celebrated Turkey. Letod because
22:35
Speaker 1: I'm bringing up by there. Probably bring everybody over there. Okay.
22:38
Speaker 1: So I want to let you know that I'm proud
22:40
Speaker 1: you took your time to come on my show. I'm
22:43
Speaker 1: proud that you did. You shared your story, and you
22:46
Speaker 1: honestly shared your story. And it's about effort, it's about dreams,
22:50
Speaker 1: it's about being able to accomplish something through hard work
22:53
Speaker 1: and education. But again, you're gonna see me on Friday.
22:57
Speaker 1: I'm gonna be well dressed. Now. I can't come in
22:58
Speaker 1: there not looking like I'm right you know, but I
23:00
Speaker 1: know I'd better come earlier because I can't cut in
23:02
Speaker 1: front of your crowd. But you keep winning, and please
23:05
Speaker 1: tell your husband next time we do this show. I
23:07
Speaker 1: need him. I need to talk to my boy Lynn. Okay,