Latest / The Steve Harvey Morning Show / Steven Clarke Full Interview

Transcript

Steven Clarke Full Interview · The Steve Harvey Morning Show

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Speaker 1: heart or text I Heeart to five hundred five hundred.
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Speaker 1: My next guest was appointed director of Marketing and public
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Speaker 1: Relations in May of seventeen, but he's been with the
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Speaker 1: company a lot longer than that. And the Golden across
1:32
Speaker 1: Caribbean Bakery and Grill with which I didn't know they
1:35
Speaker 1: had restaurants. I used to just go to the grocery
1:38
Speaker 1: store and just get my my patties. But now no
1:42
Speaker 1: better because they have a hundred and twenty stores and
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Speaker 1: nine states. They reason opened to brand new, brand new
1:47
Speaker 1: locations in Houston, Texas, my hometown, and this past weekend
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Speaker 1: in Atlanta, Georgia, my new hometown. Please welcome to Money
1:54
Speaker 1: Making Conversations. Stephen Clark good morning, good morning, good morning.
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Speaker 1: Got accident working Come on, Jamaica, come on, you know
2:03
Speaker 1: you know, you know you can't escape the roots. And
2:06
Speaker 1: that's where I love. Went by one of your openings
2:08
Speaker 1: of Mariatta Beautiful Store three thousand square feet over there
2:12
Speaker 1: by Walmart. I went over that went we sat down,
2:15
Speaker 1: was having some great food festival where I get my dumplings.
2:20
Speaker 1: I had my I had me some oxtails, very nice
2:23
Speaker 1: players you know, you know peas and rides at the
2:26
Speaker 1: oxtail grave on top of the ride. And we was
2:31
Speaker 1: having fun just talking about your brand, you know, the
2:34
Speaker 1: brand that um I have to admit that I've been
2:37
Speaker 1: um My, my staff or knew about the restaurant location
2:40
Speaker 1: I did, which is really crazy. I agree, you know
2:43
Speaker 1: what I'm saying, because because because because I've lived in
2:45
Speaker 1: New York, and then I'm living in Atlanta, and then
2:49
Speaker 1: now you have locations in Houston. So it's three major
2:51
Speaker 1: cities that I've been living in my major portion of
2:54
Speaker 1: my years. And I just thought, you just go to Krogers,
2:57
Speaker 1: get those paddies and go home. Now you can get
2:59
Speaker 1: the full menu. Was about that, I mean, I don't
3:01
Speaker 1: know how you were getting around New York. I don't
3:04
Speaker 1: know what your means of transportation or because it's very
3:07
Speaker 1: hard to miss a g K in New York. We
3:09
Speaker 1: have stores in New York. Seriously. Yeah, um, so the
3:14
Speaker 1: heavy concentration is there. So you must have been in
3:17
Speaker 1: Albany or something. No, no, no, Matan man Hattan. Many
3:23
Speaker 1: go into Brooklyn. I go up to uh, you know,
3:25
Speaker 1: go up to of course Harlem, all those locations where
3:28
Speaker 1: I really enjoyed my experience. I lived in New York
3:30
Speaker 1: for from two thousand and five two thousand and seven,
3:33
Speaker 1: so I lived there in a prominent part of your
3:35
Speaker 1: growth period. Right, we have uh, not only in Kroeger,
3:39
Speaker 1: but we're also in Dollar Tree nationwide, right, so it
3:42
Speaker 1: gives everybody an opportunity to taste this patty that has
3:45
Speaker 1: taken us so far. Yeah, it's like the nine, the tender,
3:48
Speaker 1: the ten states, New York, New Jersey, Connecticut, Texas, Georgia, Florida, Maryland,
3:53
Speaker 1: North Carolina, Philadelphia area, and Massachusetts. And you say twenty
3:58
Speaker 1: three thousand retail outlets like you said, dollar stores, supermarket,
4:02
Speaker 1: club stores, Canada next Canada, Let's let's get let's stay
4:05
Speaker 1: with America first, were started before you start doing your
4:07
Speaker 1: chick for late things. Just just expand the chick for
4:10
Speaker 1: Jamaican food here. So so let's talk about the roots,
4:13
Speaker 1: you know, because I love when in my conversation you
4:16
Speaker 1: say we're authentic Jamaican. Tell us about that. I mean,
4:20
Speaker 1: we've been doing this for thirty years. Next year it
4:23
Speaker 1: will be um thirty years in business. So I have
4:26
Speaker 1: to congratulate my family on that. Um. My grandparents started
4:30
Speaker 1: baking bread and buns in nineteen forty nine. UM. And
4:35
Speaker 1: then my uncle, you know rest in peace in the
4:38
Speaker 1: Great Legend, um, took the idea in nineteen eighty nine.
4:42
Speaker 1: It was like, you know what, we can sell more
4:43
Speaker 1: than bread, and we can sell food, and we want
4:46
Speaker 1: to give people the experience and we want to take
4:49
Speaker 1: the taste of the Caribbean to the world. And that's
4:51
Speaker 1: what you've been doing that we're here, And how did
4:54
Speaker 1: you come overboard with the company? I know it's a
4:55
Speaker 1: family operation, but just because your family don't mean you
4:58
Speaker 1: just get an automatical mission. Chickt Before this, I was,
5:02
Speaker 1: you know, I had a job like everybody else, went
5:05
Speaker 1: to St. John's and um, I did some project management work. Yes, yeah, yeah, yes,
5:11
Speaker 1: bring for Alpha fi off Epilon chapter proudly, um, you know,
5:17
Speaker 1: proudly what my father My father had three stores. So
5:25
Speaker 1: when college was over, I would go work at the shores.
5:28
Speaker 1: I was I don't know if it's okay to say
5:31
Speaker 1: I was thirteen fourteen managing the shop. I don't know
5:34
Speaker 1: what that's legal or not. Don't call me. But it
5:37
Speaker 1: gave me a good business experience and and and it's
5:40
Speaker 1: very hard to get good staff. So my parents trusted
5:45
Speaker 1: me with the business. We had a story in Yonkers,
5:47
Speaker 1: we had a story in Poughkeepsie, and um, we had
5:51
Speaker 1: a store in East Tremont in the bronx Um. So
5:53
Speaker 1: that's how I got my feet wet initially at a
5:57
Speaker 1: young age. But even before that, when it was Easter tie,
6:00
Speaker 1: I would come up here and work at the bakery
6:02
Speaker 1: to get my extra pocket money and then go to
6:05
Speaker 1: Jamaica for the summer. Awesome, awesome, and so the so
6:07
Speaker 1: the whole experience. So as a person looks at how
6:10
Speaker 1: you start a business, okay, but you just have a
6:13
Speaker 1: natural First of all, when we were meeting yesterday, I
6:16
Speaker 1: just kept talking seeing you. Every while you was talking,
6:18
Speaker 1: you were smiling. Oh. Yeah, there's a certain passion about
6:21
Speaker 1: what you do. And a lot of people missed that
6:23
Speaker 1: passion when they start businesses, like they getting engaged in
6:26
Speaker 1: the business. But this is what you love. Yeah, I
6:29
Speaker 1: mean it's not often that you can work with family
6:32
Speaker 1: and how it not feel like work either. So like
6:35
Speaker 1: yesterday when you and I I can safely say we're
6:37
Speaker 1: hanging out. I didn't feel like I was working. We're laughing,
6:41
Speaker 1: we have good food. I think you enjoyed the plane
6:43
Speaker 1: Apple ginger absolutely absolutely recommended by you. Um. So we
6:48
Speaker 1: also have are natural juices as well as understores. But
6:51
Speaker 1: it's very special to be able to do it and
6:54
Speaker 1: not feel like it's a task or feel like a
6:58
Speaker 1: chore or murden of course and stressful because you know
7:01
Speaker 1: it's a lot on our plate unintended right. Um. But
7:06
Speaker 1: you're driven every day because the family and the legacy,
7:09
Speaker 1: and you know you have to push not only your business,
7:11
Speaker 1: but you're pushing the culture. And when you're passionate, we're
7:14
Speaker 1: passionate about Jamaica. Okay. So when I walked into the store,
7:17
Speaker 1: you know, you know Bob Marley playing, you know, I
7:20
Speaker 1: the food. Every it's a very bright store. It was
7:24
Speaker 1: a very very um authentic experience that I got as
7:28
Speaker 1: well as the quality of the food. Just everything was
7:30
Speaker 1: very clean, very very very professional. And now I was
7:33
Speaker 1: talking about, well, how do you choose your locations like
7:36
Speaker 1: that was I thought was an idea. Located just between
7:38
Speaker 1: Sam's and wal Mart, you just immediately traffic and visual
7:43
Speaker 1: traffic right there, do y'all? Is that a strategic move
7:45
Speaker 1: on your part to when you place your stores? We
7:48
Speaker 1: often find ourselves in their places where you have to go.
7:51
Speaker 1: UM and my cousin Omar, which is the director of
7:56
Speaker 1: franchise development, and my operations team they SCALP. We have
8:00
Speaker 1: invested heavy amounts of money in data to make sure
8:04
Speaker 1: that when we go there's no half stepping, that's the
8:07
Speaker 1: right move. We have strong footing and when we go
8:10
Speaker 1: in there, it's we don't really miss often. But there's
8:13
Speaker 1: a lot of research into it. UM. As I said,
8:15
Speaker 1: we have a hundred and twenty one stores now UM
8:18
Speaker 1: since nineteen eight to nine, so we know where we're
8:21
Speaker 1: going and when you're ready to open yours, I'm sure
8:24
Speaker 1: you'll be in the right spot. But we're gonna talk
8:26
Speaker 1: about franchising but the next break. But also I just
8:29
Speaker 1: want to I just want to make sure. I just
8:30
Speaker 1: want to introduce people to your brand initially in this
8:33
Speaker 1: break about the bigness of it and people like me
8:36
Speaker 1: that go to grocery stores, you know, and the fact
8:39
Speaker 1: that I enjoyed so much I didn't even know. That's
8:41
Speaker 1: not to say uh, ignorance on my part that I
8:45
Speaker 1: wasn't aware. And I've lived in these cities. So so
8:48
Speaker 1: now I'm excited because I can not only get my
8:51
Speaker 1: not saying they weren't fresh in the store, but I
8:52
Speaker 1: go there and get it for real fresh right at
8:55
Speaker 1: the at there at the restaurant locations. And also get there,
8:58
Speaker 1: you know, give me some aditional ox tails, give me
9:01
Speaker 1: some desserts, carried cake up in that joint, some fried chicken.
9:04
Speaker 1: We go. I don't get anybody home. You're gonna go
9:06
Speaker 1: that I told you on this show. I'm gonna break
9:08
Speaker 1: down that menu because because I because my experience, like
9:11
Speaker 1: I told you, been did Jamaica many times my early
9:15
Speaker 1: comedic common stand up comedy career. I should go to
9:17
Speaker 1: Jamaica all the time because I used to perform on
9:19
Speaker 1: cruise ships. I used to go to Jamaica by twenty
9:21
Speaker 1: times a year, so I was very familiar. I'm very
9:24
Speaker 1: familiar with the food and and and so and I
9:27
Speaker 1: and I over in the States, I've been I've been
9:29
Speaker 1: annoyed because I couldn't find festivals, which is one of
9:32
Speaker 1: my favorites, a lot of a lot of making restaurants
9:36
Speaker 1: or served and making food. Don't do uh jerk pork,
9:39
Speaker 1: which is one of my favorites. And so so two
9:42
Speaker 1: of my favorites that I've been struggling to find in
9:44
Speaker 1: the United States. Um, I can get here, and not
9:48
Speaker 1: only here, I can get it at your restaurant. So
9:49
Speaker 1: we're gonna break down a little bit more why it's
9:52
Speaker 1: important to go to an authentic to making restaurant. And
9:55
Speaker 1: there's only one I know of. It's called gold Across.
9:57
Speaker 1: They say trust a Cross. We've been back from more
10:00
Speaker 1: Stephen Clark, Golden Cross. Thank you Baker. Hi, This ra
10:08
Speaker 1: Sean McDonald. You're back listening to money making conversation in studios.
10:12
Speaker 1: My guests is the director of marketing and public relations.
10:15
Speaker 1: He took on that job and may have last year.
10:17
Speaker 1: So it's almost like an anniversary period right now for
10:20
Speaker 1: Golden Cross, Caribbean Bakery and Grill of a hundred and
10:23
Speaker 1: twenties plus stores and nine states. Um doing it a
10:27
Speaker 1: big The food, that's what you're selling. You sending food
10:31
Speaker 1: and customer service and on a curban experience. To break
10:36
Speaker 1: that down to us because we were this all this
10:38
Speaker 1: break is all about the food, the experience, and also
10:42
Speaker 1: the expansion and more importantly the community involvement, which I
10:46
Speaker 1: found out yesterday is way important to the brand of
10:50
Speaker 1: a Golden Crust. Let's start with the food. Food. UM
10:53
Speaker 1: So with trust the crust is what we're saying, trust
10:56
Speaker 1: the crust. That's just that's the slow gun. If anybody
10:58
Speaker 1: ask you, just trust the US because we've been doing
11:01
Speaker 1: it for thirty years year. There's no accident. We have
11:04
Speaker 1: our formulas, we have more ingredients, we have our seasonings.
11:07
Speaker 1: Uh So every Golden Croussed store that you go to,
11:11
Speaker 1: you will get the same beef party, will get the
11:13
Speaker 1: same chicken party. Some people don't know we have nine
11:16
Speaker 1: different varieties. So you have some other restaurants shrimp yesterday
11:20
Speaker 1: I did. I've never eaten a shrimp patty. It was
11:23
Speaker 1: like I was I was like a kid in a
11:25
Speaker 1: candy store. We have shrimp, we have very draft spinning,
11:28
Speaker 1: we have cheesy beef. We goot jerk chicken. We got
11:31
Speaker 1: regular chicken. We have a spicy beef. We have a
11:34
Speaker 1: mild beef. For those who are you know a little
11:36
Speaker 1: bit less adventurous spicy, I recommend the spicy. We just
11:40
Speaker 1: do it, Just do it. Um. As Jamaicans, we can
11:44
Speaker 1: tell you that Scotch bonnet pepper is the best pepper. UM.
11:46
Speaker 1: And that's what we're using, all parties from Jamaica. UM,
11:50
Speaker 1: the ingredients of time, all the seasonings we get from home.
11:53
Speaker 1: So it's not a knockoff business. This is as authentic
11:57
Speaker 1: as it could be and we keep it that way
11:59
Speaker 1: because us we are carrying the flag for the food
12:03
Speaker 1: of brand Jamaica in America. We're the largest Caribbean franchise
12:07
Speaker 1: and UM, we were hold ourselves and we pride ourselves
12:10
Speaker 1: on delivering a convenient Curbean experience, because if it's not convenient,
12:14
Speaker 1: nobody wants it. Absolutely so, like I said, some of
12:17
Speaker 1: the things that people maybe the please explain everybody, But
12:21
Speaker 1: what exactly is a festival? That's what I'm so excited about.
12:24
Speaker 1: So excited. But they have dumb places which I which
12:26
Speaker 1: I took home with me yesterday. And then they have festivals,
12:29
Speaker 1: which is which I've been like trying to find the
12:31
Speaker 1: get cocopred. Of course you go for the Caribbean experience,
12:34
Speaker 1: but the festival is the true experience. And for us,
12:36
Speaker 1: I'm concerned. Right, festival is like uh, fried dumpling on steroid. Right, Um,
12:45
Speaker 1: it's a little bit more sweet. Um. The cook is
12:48
Speaker 1: a little bit different, the bite is a little bit different,
12:51
Speaker 1: and it's narrow. So in general it's a sweet version
12:55
Speaker 1: of a fried dumplings for those who haven't had it. Um,
12:58
Speaker 1: And it goes well with the pork big for breakfast
13:03
Speaker 1: for those people who want breakfast, we are open early
13:05
Speaker 1: with so Jamaica and breakfast. I can saltfish collor loo um.
13:10
Speaker 1: And then if you don't want those things, you can
13:12
Speaker 1: get like a super APOLOGI fried chickens fried chicken. Now
13:19
Speaker 1: here's the thing about it is that you know, there's
13:22
Speaker 1: a visionary conversation here about franchising, and were looking at
13:26
Speaker 1: individuals who because this is uh, this is uh. What
13:30
Speaker 1: makes you think that you can just go around the
13:32
Speaker 1: country opening stores like this and be successful as an entrepreneur?
13:36
Speaker 1: It's a small business owner. How do you sell that?
13:41
Speaker 1: You know? I got the hamburger. I got the chicken
13:44
Speaker 1: fried chicken. Well, how do you compete? Are you not compete?
13:48
Speaker 1: I mean, oh, sales guys at the end of their emails,
13:52
Speaker 1: it was they used to say, Uh, pass on the burgers,
13:56
Speaker 1: pass on the pizza. Um, skip the burgers. It's potty time. Um.
14:00
Speaker 1: So we have carved out over lane in providing a tasty,
14:06
Speaker 1: five votes filling meal that you can grab and go
14:10
Speaker 1: and a lot of people don't think about that when
14:13
Speaker 1: they're buying it. But you can have a party on
14:15
Speaker 1: your way to work, you can have it at lunch break,
14:18
Speaker 1: you can give it to the kids for school, um,
14:20
Speaker 1: and you can have it just when you're at home.
14:22
Speaker 1: So the convenience factor is a heavy play, and we're
14:26
Speaker 1: gonna be doing more and that. We're gonna be changing
14:29
Speaker 1: some of the branding for the packaging, We're gonna update
14:33
Speaker 1: the website this year. We're gonna be launching out an
14:36
Speaker 1: app soon to make it more convenient so that you
14:39
Speaker 1: don't have to wait in any of these lines that
14:41
Speaker 1: you may or may not have because there are people
14:43
Speaker 1: coming into the store. So for those of you who
14:45
Speaker 1: have had to wait, we apologize, but we try to
14:48
Speaker 1: get you through. We don't want to get better like
14:50
Speaker 1: we're we're we know what we need to work on,
14:53
Speaker 1: and we're working on it, and we're addressing a lot
14:55
Speaker 1: this year. It's gonna be a whole new website dropping
14:58
Speaker 1: this year and it's going to like nights and day
15:01
Speaker 1: or our current website needs to be improved. This is
15:03
Speaker 1: money making matters. I'm very honest, but it's it's no.
15:06
Speaker 1: It's the time where we're gonna be doing a whole
15:08
Speaker 1: lot of sprucing up, uh, for the brand, the image
15:12
Speaker 1: and the whole experience. Yeah, I'm talking to the director
15:15
Speaker 1: of marketing public Relations for Golden Cross Caribbean Bakery and
15:19
Speaker 1: grew Or Stephen Clark. Stephen, how can m community? We
15:22
Speaker 1: talked about that and you talked about also how patties
15:25
Speaker 1: are getting into schools and that's also as far as
15:29
Speaker 1: marketings future customers. You're showing your brand earlier. Talk about
15:32
Speaker 1: the community experience. Talk about how you guys are being
15:35
Speaker 1: proactive and getting your brand to the younger, younger customers,
15:38
Speaker 1: the children of customers right well, as you say younger
15:41
Speaker 1: folks follow us on Instagram, Facebook, Twitter, um that way
15:48
Speaker 1: you always be abreast of the new stores new products.
15:51
Speaker 1: Even recently we started doing l t O s. It's
15:54
Speaker 1: a limited time offers. Even though we have a staple,
15:57
Speaker 1: nine products of patties for a different reason will have
16:01
Speaker 1: Like for Lent, we did a coconut curryfish patty for
16:04
Speaker 1: people who weren't eating beef. Um. We've done some testing
16:09
Speaker 1: to do a blazing pepper shrimp. We've done a current
16:12
Speaker 1: gold pattis. So we're being very innovative and creative while
16:16
Speaker 1: still bringing the taste of the curbianto the world. The
16:19
Speaker 1: school system we've had that account for about twenty years
16:23
Speaker 1: and it gives us the opportunity to get to the
16:25
Speaker 1: kids and have them grow up on what we grew
16:28
Speaker 1: up on. Because in Jamaica, if you didn't have much
16:31
Speaker 1: money in your pocket, you usually could find enough to
16:34
Speaker 1: buy a patty or a potty on, a coca bread
16:37
Speaker 1: or a soda. Jamaicans no bad juice. I don't know
16:40
Speaker 1: who else would know what a bad juice is, but
16:42
Speaker 1: it's like the Germican version of a cord of water.
16:45
Speaker 1: Um so a pattia, coca bread, a bod juice and
16:47
Speaker 1: you're full like you're gonna run up and known all
16:50
Speaker 1: day after that play soccer football like so that was
16:53
Speaker 1: fuel for us, and we're gonna fuel these kids to
16:56
Speaker 1: then fuel the next generation. So when they leave school
16:59
Speaker 1: and they grow up and the by they were like, oh,
17:01
Speaker 1: we used to eat that for lunch. And you know
17:04
Speaker 1: that that memories are really what business is about. If
17:09
Speaker 1: you create the experience and you can tug on some
17:11
Speaker 1: hard strings, that's what you earn, not just a customer
17:14
Speaker 1: of the partner with the business, but also the community
17:17
Speaker 1: service that you guys do. Yeah, they really I met
17:20
Speaker 1: with Cliff and he was just talking about what you
17:22
Speaker 1: guys doing in the Atlanta area. That So last November
17:27
Speaker 1: we got involved with this female contract so that we
17:31
Speaker 1: could help feed people who were displaced by those tragic
17:35
Speaker 1: hurricanes in the US Virgin Islands on Puerto Rico. So
17:38
Speaker 1: they are staying at different hotels in Georgia, Atlanta and
17:42
Speaker 1: every day from cliff store at Mariotta one Cup Parkway. Um,
17:47
Speaker 1: he sends out about five hundred meals every day every day,
17:51
Speaker 1: two people NonStop. Christmas thanks Giving their on it. But
17:55
Speaker 1: we were there last night. He saw them loading it up.
17:57
Speaker 1: This is no fake and I was very impressed to
18:00
Speaker 1: see it. I organized the deal, but when you see
18:04
Speaker 1: it in execution, it's different, um, And the people are
18:08
Speaker 1: appreciative of it. And it's not easier because these people
18:11
Speaker 1: have special needs. Some of them are older. Some of
18:13
Speaker 1: the meals are renal so low soldium, low sugar. So
18:16
Speaker 1: it's not like we're just taking stuff from the steam table,
18:19
Speaker 1: like this is all specially prepared stuff. Um, and you're
18:22
Speaker 1: doing five hundred meals a day and that's just you know,
18:25
Speaker 1: the tip of the iceberg. Were involved in communities nationwide.
18:30
Speaker 1: My uncle we used to call him the function Boss.
18:33
Speaker 1: He was at every event because people he was well
18:36
Speaker 1: sought after and like like you, well connected, but he
18:40
Speaker 1: was just up my mind of the people. Like he
18:42
Speaker 1: would he would be there if there was an event,
18:45
Speaker 1: a gala, so he would always done it. And if
18:47
Speaker 1: it wasn't money, we can give your partiest. You know,
18:50
Speaker 1: we're very confident in our product and if if if
18:54
Speaker 1: you want partists for your church, your logal organization, if
18:57
Speaker 1: you're doing something good, we'll give you something good. And
18:59
Speaker 1: that's how it works and that that that's the give
19:02
Speaker 1: back and that's the brand building. And so so, like
19:04
Speaker 1: I said, you're you're roughly new York, New Jersey, Connecticut, Texas.
19:09
Speaker 1: I know for a fact in Houston, Texas, that's on
19:11
Speaker 1: the location in Texas. So far as Houston, we have
19:13
Speaker 1: to one on Kirby and one time that's exactly what.
19:16
Speaker 1: That's right there near me. I told my wife she's
19:20
Speaker 1: from police. So she again, like me, was a person
19:23
Speaker 1: that just went to a grocery store to get the patties. Stress,
19:29
Speaker 1: I don't know how you missed a story. Well, I
19:32
Speaker 1: would change were not missing the many more. I would
19:35
Speaker 1: just gonna let you know that right now we're not
19:36
Speaker 1: missing anything anymore. And so you know, because it's important
19:39
Speaker 1: over a hundred stores, like you said in the dollar
19:42
Speaker 1: store in Krogers, so that that whole ability to cross
19:46
Speaker 1: over is really important to your brain. We are more
19:50
Speaker 1: than just food for Jamaicans. Even though here I love
19:55
Speaker 1: the experience. It's everybody from all walks of life coming
19:57
Speaker 1: in the store and it warms my heart to se
20:00
Speaker 1: non Cribian folks coming. I saw that you give me
20:03
Speaker 1: a large steal. I'm like, whoa, this is amazing because
20:07
Speaker 1: the portions are crazy. Okay, she went large, and first
20:11
Speaker 1: I said, she went smaller, went, oh, that's a small
20:18
Speaker 1: it was pretty crazy. It was pretty crazy portion side.
20:21
Speaker 1: So I really, I really want to thank you for
20:24
Speaker 1: taking the time to come in. You know, our relationship
20:27
Speaker 1: is real, so this is not the first time. And
20:29
Speaker 1: I've been educated at my fan of the food and
20:33
Speaker 1: that I'm telling you something. Microwaving that Patty Man, don't
20:36
Speaker 1: heat it up, just throwing that microwave is still fresh.
20:39
Speaker 1: The bread doesn't. The crust does not get tough. I
20:42
Speaker 1: love me some golden crust. Spicy, get to spicy though,
20:47
Speaker 1: the spicy bet Patty my man. Thank you again, Stephen Clark.
20:50
Speaker 1: Appreciate your man. Keep living. I will be coming to
20:52
Speaker 1: tell Denise I'm coming out there today to get those festivals.
20:56
Speaker 1: Is coming man. Thank you all to check out the
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