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Chef Anthony Sanders Full Interview · The Steve Harvey Morning Show

• 0:00
  Speaker 1: You know, I got some people in here. There's a
• 0:02
  Speaker 1: foodie interview right here now, so you know, everybody know it,
• 0:05
  Speaker 1: gets excited about my food. I would prograb something called
• 0:09
  Speaker 1: rashaun Eats where I go and I list exciting restaurants
• 0:12
  Speaker 1: all over the country, whether I've been there or not,
• 0:14
  Speaker 1: or I've been the most of them there. And this
• 0:16
  Speaker 1: restaurant that I'm talking about today, I posted on Rashaan
• 0:20
  Speaker 1: McDonald Rashaw McDonald on my Facebook page before I went
• 0:23
  Speaker 1: there because it was so highly recommended. And I finally
• 0:27
  Speaker 1: went there last week and they lived up to the hype.
• 0:29
  Speaker 1: You know, it's kind of hard because sometimes people are hyped.
• 0:32
  Speaker 1: They talk, Man, you gotta get there. You gotta get
• 0:35
  Speaker 1: the beach cobbler French does you know that? And the
• 0:38
  Speaker 1: chicken biscuits, Man, you gotta get that that brakfast food,
• 0:41
  Speaker 1: and then you're going there, and you know, but they
• 0:43
  Speaker 1: lived up there because I gotta, I gotta, I gotta
• 0:46
  Speaker 1: my table. You know, it was just field with plates
• 0:49
  Speaker 1: and so my guests, uh sitting next to me in
• 0:52
  Speaker 1: studio to day, you know, and I read there you
• 0:55
  Speaker 1: reopened the Atlanta Breakfast Club, which is I want to
• 0:59
  Speaker 1: stay downtown please working the money making conversation. The owners
• 1:02
  Speaker 1: of Atlantic Breakfast Club, Anthony Sanders and O Cirus Ballard,
• 1:06
  Speaker 1: thank you, thank you, thanks for can you get close
• 1:09
  Speaker 1: to the mic about because see see I was gonna
• 1:12
  Speaker 1: talk to Anthony real quick because I had a question
• 1:15
  Speaker 1: in my portal said are we allowed to use profanity?
• 1:18
  Speaker 1: So I want to know. I've I've done this show
• 1:21
  Speaker 1: for two years. I've never had a question like that
• 1:24
  Speaker 1: in my portal or we are allowed? I'm trying to
• 1:26
  Speaker 1: figure out what do I need to get the button
• 1:28
  Speaker 1: ready for you? Or what's going on there? And what's
• 1:31
  Speaker 1: going on? No, I just always wanted to con it
• 1:33
  Speaker 1: when people you know, if I'm never gonna use my
• 1:35
  Speaker 1: platform to tell my story, you know, I have some
• 1:37
  Speaker 1: great stories to have something not so great stories and
• 1:40
  Speaker 1: some salt in it. Yeah, sometimes sometimes depending on who's
• 1:44
  Speaker 1: my audience, depends on who's listening, depends on how okay
• 1:48
  Speaker 1: we're gonna. We're gonna we're gonna keep the salt out
• 1:50
  Speaker 1: of this conversation. So Cyrus, we're good. Was it any
• 1:54
  Speaker 1: profanity words of charge that I need to screen you
• 1:57
  Speaker 1: on before we get start with this interview? No, not
• 2:00
  Speaker 1: at all good, Okay, cool good. I just want to
• 2:02
  Speaker 1: get that out of the way because I've never seen
• 2:04
  Speaker 1: that in my portal and I went, wow, that's pretty strong.
• 2:08
  Speaker 1: Let me get that out the way first, because I
• 2:10
  Speaker 1: can handle. Because I was, I could say I'm a former,
• 2:13
  Speaker 1: I'm still I'm a stand up comedy death comedy. Jama
• 2:16
  Speaker 1: I've done Steve Harvey was my opening act when I
• 2:18
  Speaker 1: started doing stand up comedy, So I've used the words,
• 2:23
  Speaker 1: the salty words on stage, so I'm not I don't
• 2:26
  Speaker 1: run from that language. So they made I made a
• 2:28
  Speaker 1: lot of money talking like that. But for the general public,
• 2:31
  Speaker 1: they definitely see what take me off the hair. So
• 2:33
  Speaker 1: let's talk about these foods. Let's talk about my experience
• 2:37
  Speaker 1: of going to your restaurant, the Atlantic Breakfast Club. You know,
• 2:39
  Speaker 1: my staff immediately said, first of all, like I stated earlier,
• 2:43
  Speaker 1: it has been featured. If you go to baker spotlight
• 2:46
  Speaker 1: dot com and click Rushan Eats, you're seeing click Breakfast,
• 2:49
  Speaker 1: you see your restaurant will pop up. Um my board producer, uh,
• 2:55
  Speaker 1: he highly recommended it. You know, you know people recommend stuff.
• 2:58
  Speaker 1: Anthony Osireus, they get it. They get aggressive, you know,
• 3:01
  Speaker 1: they touch you. People they touch you, you know, you
• 3:03
  Speaker 1: better go. You know, they go, okay, you touching? Man? Man?
• 3:07
  Speaker 1: Are you forcing me to go? Because he felt the
• 3:09
  Speaker 1: food was that good. He said, there were always a
• 3:11
  Speaker 1: line there. And then my staff came to me and
• 3:13
  Speaker 1: they said, Rachean, they want to make sure that when
• 3:15
  Speaker 1: you came that you let him know ahead of time.
• 3:17
  Speaker 1: I said, I don't. I don't do that. I want
• 3:19
  Speaker 1: to go in there and enjoy the experience. The experience
• 3:21
  Speaker 1: was amazing. Okay. So so when I got there, you know,
• 3:24
  Speaker 1: I drove around trying to find me a place to park,
• 3:27
  Speaker 1: all right, because it's right over there by the Georgia
• 3:29
  Speaker 1: Acquarum correct, Okay? Then I realized, you just parked right
• 3:32
  Speaker 1: across the street at the Georgia Acquirement. That's why I
• 3:35
  Speaker 1: wounded up parking right across the street. Was comfortable, was easy.
• 3:37
  Speaker 1: Then I walked across the street. That was that the hotel,
• 3:41
  Speaker 1: the spring Hill Sweets. I was walking up the street
• 3:43
  Speaker 1: from spring Hill Sweets to the restaurant a line of
• 3:45
  Speaker 1: breakfast club. I smelt this a roma, great food. I
• 3:49
  Speaker 1: almost felt like they had a fan in front of
• 3:51
  Speaker 1: my face, you know, with the food. Just let me
• 3:53
  Speaker 1: know and then I got there, there was that was
• 3:55
  Speaker 1: a line. It wasn't a line that turned me away,
• 3:58
  Speaker 1: but there was a line, which is a good thing.
• 3:59
  Speaker 1: You know, you, I mean you, you want to be
• 4:01
  Speaker 1: in places that you can't get in sometimes because you
• 4:03
  Speaker 1: want to figure out why they want to get in
• 4:05
  Speaker 1: before you. So the the staff was with gracious put
• 4:10
  Speaker 1: me down. H they spoke. I sat down and with
• 4:13
  Speaker 1: my staff, I took uh, I took a Samath and
• 4:16
  Speaker 1: I took a deal. I told him, hey, man, because
• 4:18
  Speaker 1: you have great pictures, because you have on your on
• 4:20
  Speaker 1: your screens, you have like pictures of different food and
• 4:24
  Speaker 1: people having a good time and different advance and things
• 4:26
  Speaker 1: like that. And then on your menu, I said I
• 4:28
  Speaker 1: could just I said, just let me order. So I
• 4:31
  Speaker 1: ordered up the peach cobbler French toast. Okay, that's all.
• 4:36
  Speaker 1: Who made that one up? Who who made that one?
• 4:38
  Speaker 1: I'm listing? Okay, I'm sorry. I'm sorry, bro, No, don't be,
• 4:43
  Speaker 1: don't be said, hey, don't be looking over it that.
• 4:47
  Speaker 1: I'm sorry I made that one. Okay. So now that's
• 4:49
  Speaker 1: a combination though, of peach cobbler in French? How did
• 4:54
  Speaker 1: that come about? Now? Because you know you could talk
• 4:56
  Speaker 1: to me, um how it came about. I think, you know,
• 4:59
  Speaker 1: it's just just the thought process of education for food.
• 5:03
  Speaker 1: What we wanted was something was a t l you know.
• 5:06
  Speaker 1: We wanted something that's spoke indigenous to the city. We
• 5:09
  Speaker 1: wanted peaches. We wanted peach, we wanted cobble or we
• 5:11
  Speaker 1: wanted brown sugar, we wanted sent him and we wanted
• 5:14
  Speaker 1: but we wanted audacious though. We didn't want to just
• 5:17
  Speaker 1: have it just a regular peach cobblin the regular French too.
• 5:20
  Speaker 1: So we combined it to being in the breakfast industry,
• 5:23
  Speaker 1: that that that will work in New Orleans, that will
• 5:26
  Speaker 1: work in Houston, that working Dallas, that work in Chicago.
• 5:29
  Speaker 1: So so I'm like, you know, you might think it's
• 5:31
  Speaker 1: authentic of made it for the Georgia peach of Atlanta, Georgia.
• 5:36
  Speaker 1: I'm from Houston, Texas. Boy that work from I can
• 5:39
  Speaker 1: took that home to my my sisters all up there,
• 5:42
  Speaker 1: the child down on that. So you got something working
• 5:45
  Speaker 1: there right there. So that's why people coming all over
• 5:47
  Speaker 1: the country to your place. Okay. Then I had the
• 5:50
  Speaker 1: that that that that breakfast Bowl tell me about how
• 5:53
  Speaker 1: to breakfast Bowl came up from well, all this, Uh
• 5:57
  Speaker 1: tell everybody, wasn't that breast? It's great right there, right there.
• 6:01
  Speaker 1: I'm a grit man. I'm a grit man. Six sisters,
• 6:06
  Speaker 1: two brothers, straight out of fear for Texas. My wife
• 6:10
  Speaker 1: she knows we're talking about grit yesterday, brother, she said
• 6:13
  Speaker 1: you because I don't know what like my grits are
• 6:14
  Speaker 1: a certain way. And brother, y'all, brother, thank you, thank you.
• 6:19
  Speaker 1: You couldn't understand. That's a session art. It's some people
• 6:22
  Speaker 1: like there, it's some people. I'm dancing. Man, I was
• 6:24
  Speaker 1: in this lounge. Okay. You know when these lounges, one
• 6:27
  Speaker 1: of these lounges, you can you know, you can fly
• 6:29
  Speaker 1: a lot. They let you need lounges. And somebody decided
• 6:32
  Speaker 1: to put grits out there. Oh no, they did not
• 6:36
  Speaker 1: know what they were doing. I called the people in
• 6:38
  Speaker 1: the back that excuse me before y'all ruined other people's
• 6:41
  Speaker 1: lives eating these grits. Get them out of here, so
• 6:44
  Speaker 1: you know what I'm talking about. Everybody cannot make grits
• 6:47
  Speaker 1: talk about because y'all can make gritch over there, Thank you,
• 6:50
  Speaker 1: thank you. Well, I mean it's like how if you're
• 6:53
  Speaker 1: from we're from the south Man. We're from Florida. We're
• 6:55
  Speaker 1: both from Florida. So whether he was doing cirrus sirius
• 6:58
  Speaker 1: from Miami, I'm from North Oh wait, yeah, that's that's
• 7:02
  Speaker 1: you know. But there's nothing like a good bowl of grits, man,
• 7:06
  Speaker 1: because grits, grit takes patience. You can't expedite the process,
• 7:10
  Speaker 1: so it being made correctly. People that you know, you
• 7:14
  Speaker 1: don't know why you appreciate a good bowl of grits
• 7:16
  Speaker 1: until you've seen the process, because your bowl of grits
• 7:19
  Speaker 1: might be Oh, I cook them really nice, and they
• 7:20
  Speaker 1: had a good brand. There's their stone ground. But my
• 7:24
  Speaker 1: migrits are who came up with grits. I saw I
• 7:28
  Speaker 1: saw a woman with with rocks in her hand, grating
• 7:32
  Speaker 1: corn to add water to while the man were in
• 7:34
  Speaker 1: the field to survive. That's where grit started. Me. Grits
• 7:38
  Speaker 1: tell the story of how don't even get here? How
• 7:40
  Speaker 1: are you at this table right now? Because someone took
• 7:43
  Speaker 1: the to the byproduct of corn and rub it together
• 7:46
  Speaker 1: so it was nothing, and they added water and they
• 7:49
  Speaker 1: found salt and they stirred it up and they fed
• 7:51
  Speaker 1: twenty people with it. So that's what grits are too.
• 7:53
  Speaker 1: So people that valuate tell you the process, right, yeah,
• 7:58
  Speaker 1: come on, little pep on that. When I was younger,
• 8:02
  Speaker 1: my mom with throw some bacon grease on top of
• 8:09
  Speaker 1: whoa okay, lookay let then I had to do your
• 8:12
  Speaker 1: do you we're running that time here on the first break,
• 8:15
  Speaker 1: salmon croquette now with some tastes there, see I do.
• 8:20
  Speaker 1: That's all I grew up on with sam croquette. So
• 8:23
  Speaker 1: so when Samantha said we're shutting they got your food
• 8:26
  Speaker 1: over here, I said, we guys to get the croquettes.
• 8:30
  Speaker 1: How did that make it to the menu? Brother? Because
• 8:33
  Speaker 1: it's not everybody. Everybody. It might be South, but everybody's
• 8:36
  Speaker 1: not serving soum of croquette now. No, um, you know
• 8:39
  Speaker 1: a's floortable. As we grew up over fishing grid like
• 8:42
  Speaker 1: fry fishing grid, mullet and catfishish make me cry now,
• 8:48
  Speaker 1: I get it. You know some of us Atlanta Breakfast Club,
• 8:51
  Speaker 1: just the executive chef here, oh sorry's he backed that
• 8:54
  Speaker 1: he hadn't said anything because he letting him have to
• 8:56
  Speaker 1: float because he know we're crying looking at this in here.
• 9:00
  Speaker 1: You know, I'm about thinking i'mna be leaving to day
• 9:02
  Speaker 1: y'all closed the three right, Yes, sir, we'll be over there.
• 9:07
  Speaker 1: They know I pay, so they might open up me
• 9:09
  Speaker 1: on the table, not like no one. You know. Well,
• 9:13
  Speaker 1: the salmon, you know it was. It's something that's indigenous
• 9:15
  Speaker 1: to Georgia. I think it's kind of respect where you are.
• 9:19
  Speaker 1: But we're not gonna we didn't use cast salmon. We
• 9:20
  Speaker 1: want to use the fresh salmon. Absolutely. We want to
• 9:22
  Speaker 1: use freshers because that's how we could take our fine
• 9:26
  Speaker 1: dining and physics experience and to convert that into quaint
• 9:30
  Speaker 1: breakfast food because that's what it is. It's uh, good
• 9:33
  Speaker 1: food and company. You know. I've always been a chef
• 9:35
  Speaker 1: doing good food. And I met my business partner here
• 9:37
  Speaker 1: four or five years ago. He became good food and
• 9:40
  Speaker 1: company because now all the stuff my food can do.
• 9:43
  Speaker 1: Now he keeps backing me up and in the room
• 9:45
  Speaker 1: with the suits. So you tell something talking to my
• 9:47
  Speaker 1: man talking about great food. But we're gonna come back
• 9:50
  Speaker 1: and talking about oh sorry, he's gonna talk about the
• 9:53
  Speaker 1: potential new opening, a new location coming up for the
• 9:56
  Speaker 1: Atlantic Breakfast. Can I say that on that right now?
• 9:59
  Speaker 1: Can I break that news right in now? Public we're gonna,
• 10:01
  Speaker 1: we're gonna be friends, man, because I like food and
• 10:04
  Speaker 1: I like different places and go whoa might make conversation.
• 10:07
  Speaker 1: Let the breakfast I'm around. They closed the three bar
• 10:12
  Speaker 1: bar bar bar Ra. Sean macdal money make Covers said,
• 10:16
  Speaker 1: y'all unt understand. I'm gonna here with the the owners
• 10:19
  Speaker 1: of Atlantin. The breakfast club is downtown as is right
• 10:23
  Speaker 1: across from the Georgia querm On with Ivan Ivan Alan
• 10:28
  Speaker 1: Boulevard right right there. Uh you know, um, I went
• 10:32
  Speaker 1: there and we were just reminiscing about grits and um
• 10:35
  Speaker 1: and how high. It just makes me feel good to
• 10:38
  Speaker 1: go to a location that I can know I can
• 10:40
  Speaker 1: get me some grits of the real because a lot
• 10:42
  Speaker 1: of people just put that water in there. They're throwing
• 10:45
  Speaker 1: some button and they're throwing some cheese on top. Call
• 10:47
  Speaker 1: it grits. What y'all doing on is the real deal.
• 10:49
  Speaker 1: Now I've given that hole in time break. You know,
• 10:52
  Speaker 1: Anthrew didn't cuss, which really you know, profanity. You know,
• 10:56
  Speaker 1: I really was. I was praying because I didn't bring
• 10:58
  Speaker 1: up chickling wife. We're gonna talk about chi in the
• 11:00
  Speaker 1: wafflef We lead because I brought a den he ate
• 11:02
  Speaker 1: half my chicken waffle, and I bought it. You know
• 11:04
  Speaker 1: what I'm saying, I had a quarter. I don't understand
• 11:06
  Speaker 1: how you buy food and you get less of the
• 11:08
  Speaker 1: food that you buy. That ain't right, you know. So,
• 11:11
  Speaker 1: so I was being nice, you know, so I got
• 11:13
  Speaker 1: my chicken and waffle because you know, it's just it's
• 11:16
  Speaker 1: a waffle on top, chicken right in the middle, right,
• 11:18
  Speaker 1: So I cutting half of cutting forth. I said, I'm
• 11:21
  Speaker 1: gonna give me a little quarter right now, Samantha. She
• 11:24
  Speaker 1: knew her role. She took her little quarter. I looked
• 11:28
  Speaker 1: up there, he took the whole hat. I'm going like,
• 11:31
  Speaker 1: I didn't want. I didn't wanna be you. I don't
• 11:32
  Speaker 1: wanna be black. I'm but I gotta tell you how publicly.
• 11:37
  Speaker 1: I was not upset. I was not happy that I
• 11:40
  Speaker 1: didn't get half of my chicken waffle. I got all
• 11:43
  Speaker 1: of my breakfast ball, I got that I wanted. I
• 11:46
  Speaker 1: got all of my sam and croquette that I wanted,
• 11:49
  Speaker 1: and that little sauce that y'all have, they go with it.
• 11:52
  Speaker 1: Don't sleep on the sauce now. And then, oh my god,
• 11:58
  Speaker 1: the peach cobbler French toast. Now with there being sick,
• 12:03
  Speaker 1: you know you open a six thirty, right, but six
• 12:05
  Speaker 1: thirty closer every day, every day six thirty. Now you
• 12:08
  Speaker 1: know I was gonna go Sunday, I'm gonna wind. Know now,
• 12:10
  Speaker 1: if I would have arrived at nine o'clock but I've
• 12:12
  Speaker 1: been mad, I would have been a line. I mean
• 12:15
  Speaker 1: your VP now, man, no, no, no, But you're regular people,
• 12:17
  Speaker 1: just regular people. Listen now, I want to regular people
• 12:19
  Speaker 1: think they'll up the rashawn Sacon coming if I say
• 12:24
  Speaker 1: I'm v IP, no, sir, the line over the corner
• 12:27
  Speaker 1: park over that you might wa check into the Sweet
• 12:29
  Speaker 1: Hotel by the time you get sir, that's how late
• 12:31
  Speaker 1: you are now. So so nine o'clock what I what
• 12:35
  Speaker 1: I mean, was it been a line and nine o'clock?
• 12:37
  Speaker 1: I mean there will be a line, but there's there's
• 12:39
  Speaker 1: always a process. If you used no weight, you could
• 12:42
  Speaker 1: literally be in your in your rest room. You could
• 12:45
  Speaker 1: you could go on line to va yell or Instagram,
• 12:49
  Speaker 1: get right into the line and say hey, add myself
• 12:51
  Speaker 1: and it'll put you on the list. By the time
• 12:53
  Speaker 1: it will say an hour to your table. But if
• 12:55
  Speaker 1: it takes you forty five minutes to get there. That's
• 12:57
  Speaker 1: only a fifteen minute wait if you do it properly.
• 13:00
  Speaker 1: You know, that's for the a t eliens. You know,
• 13:01
  Speaker 1: we got so many tourists that come in. But if
• 13:03
  Speaker 1: you're from here, you shouldn't have a problem getting to
• 13:05
  Speaker 1: the breakfast club. It's the first thing on your mind.
• 13:07
  Speaker 1: Go to no way to put your name on the list,
• 13:09
  Speaker 1: get dressed, and you come down, find a pocket spot.
• 13:12
  Speaker 1: Let's eat good. Now. I'm sorry, You've been very nice
• 13:16
  Speaker 1: sitting back there. You're the co owner of the Atlanta
• 13:18
  Speaker 1: Breakfast Club. You know you said when he said he's
• 13:21
  Speaker 1: the executive chef and you said, hey, Roshan, I know
• 13:23
  Speaker 1: my lane. Okay, what is your lane when it comes
• 13:26
  Speaker 1: to the good company? Good for the good food and company? Well,
• 13:31
  Speaker 1: you know it's um, it's a it's an interesting lane
• 13:35
  Speaker 1: because it uh pours over into a lot of what
• 13:38
  Speaker 1: he does. But you know, for me, I've been a
• 13:40
  Speaker 1: student of all the great food that he's produced, and
• 13:45
  Speaker 1: the ingredients and the various menu concepts said he's also produced.
• 13:50
  Speaker 1: So I've learned in this kind of structure, I've learned
• 13:54
  Speaker 1: how to incorporate my business function with how how do
• 13:58
  Speaker 1: we grow this brand effectively, but using these key ingredients
• 14:03
  Speaker 1: and profiling him as an executive chef on a whole
• 14:08
  Speaker 1: another level in terms of creating that platform that's timeless.
• 14:14
  Speaker 1: So for us, it's about doing something new and fresh,
• 14:17
  Speaker 1: even even on the business side of it. So that's
• 14:21
  Speaker 1: been fun. That's been interesting. Um, I mean we talk
• 14:25
  Speaker 1: about it every day. It's it's there's a lot of
• 14:30
  Speaker 1: stress involved in what we do, but it's manageable. And
• 14:33
  Speaker 1: I don't know if anyone ever realized, but this is
• 14:36
  Speaker 1: some exciting stress. It's pretty exciting. And you know the
• 14:42
  Speaker 1: the titling song living your best life, you know, we
• 14:46
  Speaker 1: that's what we are truly doing. So when we came,
• 14:49
  Speaker 1: when our paths crossed, we both came from backgrounds of
• 14:53
  Speaker 1: heart learned lessons and truly we were prepared, uh in
• 14:58
  Speaker 1: those in those since we've been, we've been prepared for
• 15:02
  Speaker 1: this moment, for this time. And now we're just um
• 15:06
  Speaker 1: excited about all the opportunities because I can tell you this,
• 15:10
  Speaker 1: every opportunity that that is before us has walked through
• 15:15
  Speaker 1: those doors on to forty nine Ivan Allen Juan Boulevard
• 15:19
  Speaker 1: at the Atlanta Breakfast Club, and we know it's right.
• 15:23
  Speaker 1: We know it's a blessing, even on some of the
• 15:26
  Speaker 1: even some of the opportunities that we can't truly go
• 15:29
  Speaker 1: after completely, every single thing has walked through that, every
• 15:33
  Speaker 1: single opportunity has come through those doors. So it's given
• 15:36
  Speaker 1: us an opportunity to um know for a fact that
• 15:40
  Speaker 1: it's a blessing. Um. It gives us an opportunity to
• 15:44
  Speaker 1: you know, pray about it. First, talk to each other.
• 15:46
  Speaker 1: We have our our heart to heart meetings, and then
• 15:50
  Speaker 1: we go before our team and we sit down and
• 15:52
  Speaker 1: we have further meetings. We're always vetting the process of
• 15:56
  Speaker 1: what we do before. That's what I got. Thing I got.
• 16:00
  Speaker 1: I got good food and got great service despite the
• 16:04
  Speaker 1: crowded conditions and the diversity of your of your customer base,
• 16:09
  Speaker 1: you know, African Americans, wide Latino. It really bowes well
• 16:14
  Speaker 1: to a bright future. So when you say, you know,
• 16:17
  Speaker 1: everything starts with an idea. Okay, you said, I'm the
• 16:20
  Speaker 1: share of care, let's reopen this location. How did you
• 16:24
  Speaker 1: market this location? How did you in your mind? They
• 16:26
  Speaker 1: finally called on Well, UM, I don't to be honest, uh,
• 16:32
  Speaker 1: like he told you it was it was a recipe
• 16:33
  Speaker 1: from God. Almost because at the time I was put
• 16:37
  Speaker 1: in a situation um by a good friend, a good
• 16:40
  Speaker 1: friend of ours, to take over the assistance restaurant that
• 16:43
  Speaker 1: was the Atlantic Breakfast Club. Like people don't realize that
• 16:45
  Speaker 1: it was called the Atlanta Breakfast Club before I got there.
• 16:48
  Speaker 1: It was. It was always in a great location, it
• 16:50
  Speaker 1: was always a prime location, and it was a restaurant
• 16:52
  Speaker 1: for the prior ten years. It was always the restaurant.
• 16:55
  Speaker 1: But what it still needed, was it still needed was
• 16:58
  Speaker 1: was still needed work, you know. So we're blessing enough
• 17:02
  Speaker 1: to get inside. And then at that time it's I'm
• 17:04
  Speaker 1: at the point like, oh man, we have a whole restaurant.
• 17:07
  Speaker 1: Like I'm a chef. I couldn't run this. I could
• 17:09
  Speaker 1: run the inside of this building. But at what point
• 17:11
  Speaker 1: do you realize that you can't do everything yourself. That's
• 17:14
  Speaker 1: when prayers came through. I was sorry to walk right
• 17:17
  Speaker 1: through the door. I was like, hey man, I got
• 17:19
  Speaker 1: a proposition for you. Because he's a business guy, so
• 17:21
  Speaker 1: obviously he could see that, hey, you could be doing
• 17:24
  Speaker 1: so much better than what you're already doing, and how
• 17:26
  Speaker 1: much work and how much how bigger are you gonna grow?
• 17:29
  Speaker 1: If you keep yourself chained to the stove because right now,
• 17:31
  Speaker 1: guess what, you can barely come to the table and
• 17:33
  Speaker 1: talk to me, because guess what, you got to turn
• 17:35
  Speaker 1: back around and go cook. Uh. Just just like his
• 17:39
  Speaker 1: student of the restaurant in it he became, I became
• 17:42
  Speaker 1: a student of best business practice, best business practice, and
• 17:47
  Speaker 1: that combination gave me a gap. Now, about to open
• 17:50
  Speaker 1: a new location, tell us about why you opening new location?
• 17:53
  Speaker 1: Doesn't make you nervous? You're gonna open the location, and
• 17:56
  Speaker 1: how do you promote that new location? Sho won't get
• 17:59
  Speaker 1: you know, take away from you your primary location? Right? Well,
• 18:03
  Speaker 1: the y is is simple. It's because, um, we're blessed
• 18:08
  Speaker 1: to have people like itself who demand a great product
• 18:11
  Speaker 1: in many different areas and location, so we we definitely
• 18:15
  Speaker 1: have to answer the call for that. Um, it's a
• 18:18
  Speaker 1: it's a twist on the food concept in itself. It's
• 18:20
  Speaker 1: more of an abbreviated version of what we're doing now
• 18:23
  Speaker 1: in the Lanta Breakfast Club. But nonetheless it is a
• 18:27
  Speaker 1: truly exciting venture. Um. The interesting thing though with this
• 18:31
  Speaker 1: particular location is it is a historic building on three
• 18:37
  Speaker 1: forty Auburn Avenue, down the street from Ebonez or Baptist Church.
• 18:41
  Speaker 1: And so therefore, um, we sat down one day, we
• 18:45
  Speaker 1: looked at it and and although you get a location,
• 18:48
  Speaker 1: most times people you know, the ideas, let's do the
• 18:52
  Speaker 1: same thing we did here. You know, we're we're pretty gutsy,
• 18:56
  Speaker 1: you know. We figured, you know, let's create a different concept.
• 18:59
  Speaker 1: And this concept involves a craft, a nitro craft beverage
• 19:05
  Speaker 1: that through other relationships we've been able to cultivate. So
• 19:10
  Speaker 1: this new location is dubbed as the Atlanta Breakfast Club
• 19:13
  Speaker 1: Chicken and Waffles Nitro Coffee Counter. Um. So this this
• 19:19
  Speaker 1: is a combination of great coffee, nitro craft beverages, and
• 19:25
  Speaker 1: specialty chicken and waffles in terms of just how he
• 19:29
  Speaker 1: has crafted that food concept and and marry the two.
• 19:32
  Speaker 1: And it was we sat down at the table one
• 19:34
  Speaker 1: day and we talked about it and he said, you know,
• 19:37
  Speaker 1: it's it's kind of like going into a coffee shop
• 19:39
  Speaker 1: and most times people get up a scottie or they
• 19:42
  Speaker 1: you know, what would go well with the coffee. So
• 19:45
  Speaker 1: we took the best of of of our current location
• 19:50
  Speaker 1: and we decided let's do chicken and waffles and Nitro
• 19:53
  Speaker 1: coffee counter. Well, man, I'm telling you I'm a fan. Um,
• 19:57
  Speaker 1: I know this interview with Fast because we had a
• 20:00
  Speaker 1: good time. I know that when the location opens, h
• 20:04
  Speaker 1: making on car Rashawan. I'm giving you my social media,
• 20:07
  Speaker 1: giving you access to come back on the show so
• 20:09
  Speaker 1: we can talk about this. And you know I'm coming
• 20:12
  Speaker 1: by the day, so you know, just letting y'all know.
• 20:16
  Speaker 1: Absolutely think you're closed forth through Laterbody know Rashan puts
• 20:19
  Speaker 1: his uh time where his mom is at. His mom
• 20:21
  Speaker 1: gonna be at the line of Breakfast Club today. UM,
• 20:23
  Speaker 1: tell my wife I would be a little late. You know.
• 20:25
  Speaker 1: She she wanted to be come home eorld. I gotta
• 20:27
  Speaker 1: go eat and then I gotta go. I gotta get
• 20:30
  Speaker 1: her to go because she listened to the radio show.
• 20:32
  Speaker 1: So we're gonna Rushan gonna eat and Rashan gonna get
• 20:34
  Speaker 1: to go. Um, thank you for coming up show. I
• 20:37
  Speaker 1: know you guys busy got line at the door right
• 20:39
  Speaker 1: now waiting on y'all. But I appreciate you. You all
• 20:41
  Speaker 1: of our business. You're all by business too and know
• 20:44
  Speaker 1: the money making conversation. It's your home Atlantic Breakfast Club
• 20:50
  Speaker 1: posting on Rashaan Eats again this week too. Thank you