February 17, 2020 • 28 mins
In episode 11 Brandon and Sebastian interview Andy Rodriguez the co-founder of Miami’s popular Salty Donut. We learn his recipe for success.
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Episode Transcript
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Speaker 1 (00:01):
This is Are You Kidding? Podcasts? I can listen with
my kids with brothers Sebastian and Brandon Martinez, who are
kids helping kids. Hey Brandon, why did the donut go
to the dentist to get a feeling? Well? That was funny,
right it was. Yeah. Well, today we are interviewing the
(00:23):
best donuts ever to exist, and we are talking to
the brains behind it. Please welcome Andy Rodriguez, who is
the co owner of Salty Doughnuts. That's it. What's up, guys,
what's up? How are you doing doing? Phenomenal donut life?
Donut life is good, busy, busy donut life, but I
love it. We're having a good time, getting ready for
(00:44):
a strong year, so we're excited, ready to crush it. Yeah,
that's a good thing. I love. Well when you have
When it's busy, that's that's better because you get more sales.
And uh, when it's not, it's I get worried sometimes. Yeah,
I agree with you. It's worrisome. You know. People look,
thank God, knock on what People are are excited about
(01:06):
what we're doing, and that's a big part of what
we do. Just keep trying to keep people excited. Yeah,
and salty donut is the interesting name. Where did it
come from? Um? To be honest with you, there's not
really a whole lot of backstory to the name, which
is funny because people ask us that all the time.
They people come up with like this elaborate like you know,
I don't know backstory that doesn't actually exist. The story
(01:28):
really is just my wife and I wanted it. When
we decided what we were going to do this thing
and we were gonna go for it, we just wanted
a name that was going to be a catchy, that
people were going to remember and was different. So we
just wanted something that u was interesting and unique and
that people were going to remember. And I think, you know,
the salty or the salty donut is something that people remember.
It sticks with you, you know. Yeah. I remember my
(01:49):
friends done when when we went to his house, he
used to buy the salty donut and I remembered it
because I was like, ding, ding, these are some really
good one is where did you buy them from? He
was like salty doughnuts, right, And then you're like that's
a weird name. Yeah. Well, um, well, we have have
an uncle and every time, well we'd go to his house.
(02:11):
He'd bring like like six donuts from Salty Donuts, and
I remember every time he brought the new tele one. Yeah,
that was the best. Maple bacon one was in gal
and cheese. That's my dad's favorite one. Those are like
the three of the most popular ones we make. People
they go just bonkers, So those are like the most
(02:31):
top sellers. Yeah, I would say like traditional glazed by
a number of doughnuts sold is still the number one,
which is hilarious because we do like the craziest things.
And then people still like the traditional glaze of the best,
but by by a number of donuts sold, I would
say traditional glaze, and then right behind that it would
be like maple bacon, guava, cheese, New Tella, and like
(02:52):
white chocolate. To the liches are like chocolate is good,
the simplest one. It's correct, and we try to, like
you know, we try to. We try to reinvent the
wheel every time, but like also have a good mix
of like simple things but then also super crazy things
because everybody likes something different, so we try not to
do too much of just one kind of of of style,
(03:13):
but like different styles. I would appeal to to anybody,
So like anybody can walk in and be like, I
like simple things, cool, I have five things to pick from,
Like I like really wild things. I have five things
to pick from. So you know, we try to keep
it diverse. You have some crazy donuts and your Calm donuts.
Calm Donuts is a good one. I would say, I
like when we do seasonal things because they're always so delicious.
(03:35):
So like right now we're doing strawberry shortcake. Love that. Um.
But I'd say, like my all time favorites probably the
simple cake donuts are always my favorite, so like the
brown butter and salt cake donut or the old fashioned
chocolate cakes, like the ones that are just like really
good and like when they just come out of the
fryer and they're like warm, Oh my god, it's just
it's yeah, it's a transcending experience. You're getting me hungry,
(04:00):
getting well. So you have your Dona. Donna has like
gone to the roof now and celebrities have has any
celebrities like eaten your donut? Yes, which is so funny
to me. It's like my whole life. I never I
never thought that this is what I would end up doing,
But I love it so much and seeing people get
(04:21):
excited for it is incredible. And I think just because
it's like it's a it's a really authentic brand, and
the reason we do things is really authentic. It just
speaks to people. So it's never like we're not trying
to place a box of donuts with a celebrity. We're
not contacting their PR firm, like it's either inbound or
somebody that just actually literally walked into the store because
they just wanted to buy donuts. But yeah, we've done
(04:41):
like we catered Chris Bosh's birthday party a few years ago. Um.
We and then just like coming through the door randomly
like a ton of Heat player like Justin Winsload when
Wade's been through there. Um. One of our investors is
actually an NBA player, So Tim Hardaway Jr. Play for
the Dallas Mavericks a lot of basketball now that I'm
saying it, Well, we play basketball, and I know so
(05:02):
much about basketball Miami Heat. That's that's crazy. Do you
get nervous when they walk in? You know? It's I
I don't And and this is like my first experience
with anything I've ever done being around like those kinds
of people. And I don't know what it is, but
it's just like I think when they come through, they're
they're not trying to be seen, they're not trying to
like get pictures of them, Like they're just coming to
(05:22):
get donuts. And I think, yeah, they're just hungry, and
like that makes me feel more at ease. I feel
like if it was very fixed, like hey, today you're
gonna go meet this guy, then I would get very nervous.
But because they're just like at the shop and they're
just like, oh, ordering stuff and I'll just pay, Hey,
what's up man, It's like, Hey, what's up, dude. You know,
it's like it's really it's just chill, you know, donut.
It's it's like it's just a donut, Like it's I
(05:43):
don't know. It creates a very like chill atmosphere at
the stores because of the way that we do things.
So that makes me not nervous. But I think if
it was planned, like hey, today at three, you're gonna
go meet this guy, then I would get nervous. You know. Yeah,
it's just selling another donuts, another donuts, another guy that's
just very tall. For besides ever planned to make other foods. Yeah. Um.
(06:06):
For the first time ever, like two weeks ago, we
did something called Salty Sunday at our South Miami store,
and it was basically a chance to give you know,
we have really really talented pastry chefs on our team,
and we were not that we felt bad, but there
they just they always make donuts, makes the same thing
right there, totally different, Like every donut has so many
different complexities and layers of different items I go into it.
(06:28):
But we wanted to give them a chance to do
something different and fun that they weren't doing every day.
So we kind of let them, Like we have a
pacer chef at the South Miami store, a pacer chef
at the Windwood store, we have a pactry chef that
oversees everybody, and then certain people within their team. So
we basically gave all of them, all of them the
responsibility of creating something that was not a donut to
(06:49):
sell on a given Sunday. And so we did that
two weekends ago, and we set up a tent like
in the parking lot of the outside of our South
Miami store, and people just like went crazy. So we
did like a brioche bread loaf, with strawberry jam and
honey butter. We did croissants, We did chocolate chip cookies
with melt on sea salt, and we did like hollip
and your cheddar biscuits and it was delicious. People loved
(07:12):
it and it was just like a fun thing to do.
So like, we're already planning to do that one again
because I think it's you know, like we create an
atmosphere that's a lot about a lot more than just donuts.
So it was a cool way to like test it
out and give our staff something fun to to play
around with. Okay, I just always experiment because you never
know if it's gonna be. You never could be the
next biggest thing. And people are just like, oh my god.
(07:34):
I you know, we loved the bread so much, Like
can you have that on the weekends. I don't know, maybe,
but seven overcome the glazed. The throne will be taken down.
Okay you said cookies on Sundays. Yeah, you can make
a huge cookie. You could put it like a sandwich.
You absolutely could. It's probably like not the healthiest often,
(07:55):
but you know, it's the weekend, it's time. Tylories don't
count on calories don't exactly. The calories don't count. So
obviously you know you're you're a good baker, right, So
are you also a good chef? I think actually, I
think I I'm better savory than I am at at sweet. Um.
(08:15):
I I'm lucky enough, and we're lucky enough that we
have like an incredible talented team of people working with us,
and so they make our job almost look like seamless
and easy, but it's really hard. But from like a
technical standpoint, I think I cook a lot better like
salty savory food than I do sweets, which is why
we rely on such a great team to like, you know,
take our visions and make them delicious, because if it
(08:37):
was us doing it would be good, but not as
good as as when they do it. Well, you could
come up when when people ask where do you get
salty donut? Well, you can say I'm a good chef
like salty. We just we just made up the story.
There you go, story new origin story, so soon so
white doughnut? Is it like your favorite food or something? Um?
(08:59):
I would say two things. I would say one, I
feel like donuts are are very nostalgic in the sense
that everybody knows what a donut is not everybody. Almost
everybody loves a donut, right, and so I think it's
something that appeals to a lot of different people. At
the same time, it's something that can be made many
different ways. So like a cookie, you can have a
(09:20):
chocolate cookie, you can have a sugar cookie, but like
it's still a cookie. I feel like a doughnut you
can do so much more with because at the end
of the day, when you strip out the filling and
you strip out the topping and you strip everything out,
our base is just really a brioche bread, right. So
it's like a traditional French method of making bread that
has eggs and butter, and so when you take everything off,
you can use that as the basis for almost anything.
(09:40):
So like, we don't do it now, but we could
make a savory donut, we can make a donut sandwich,
we could we could do so many different things with
a donut that you can't do with other things. Uh,
And everybody knows what it is, and everybody really loves
a good donut. So we just felt like it was
a good platform to do a lot of different things. Um,
and we just really also felt that nobody was doing
it at a level and a capacity in which we could,
(10:01):
and so there was just an opportunity there to do something,
you know, really interesting that people were going to remember. Yeah,
you have very creative doughnuts, like you put toppings like
the strawberry ones. Yeah, that's very creative like that. It's
it's a different take. You know, most people just like
they're making a strawberry donut, like they're just gonna think
of like the obvious approach. It's like, Okay, we'll make
strawberry jam and we'll fill it and we're gonna cover
(10:23):
in powdered sugar. But we're like, Okay, there's a lot
more that you could do. That's a lot more interesting
than that. So, like our strawberry shortcake donut starts out
like a filled donut, but we actually don't feel it.
We chopped the top off and we scoop out some
of the dough and then we layer in like fresh
strawberry jam, uh, and then we mix it in with
pieces of like a lemon crunchy like lemon cake, uh,
and then at the top we do like a quinnell.
(10:44):
Do you I guess you guys know what a quinnella is.
It's like a French method of scooping like a cream
or something, where like you use a spoon and then
you basically curl it into like a perfect sphere, so
like what you do with the ice cream kind of
but like it's a very hard to get right and
so like it's like a like a testament to how
awesome our team is and being able to just whip
out like you know, two hundred strawberry shork keeps with
like these Connell's on top is really cool. So we
(11:05):
do that and just delicious, and it's like a different
approach that is not the obvious way to go, which
I think is a lot of what we do. What
if they message up like they don't get it, like
a perfect sperence. You got to see these people like
they perfect there. It's unbelievable. Like when when we have
someone new that's learning how to do canels, like they'll
practice and then once they get good at it, it's
like they're like they're like machines. Like I see them
(11:27):
and I'm like I don't know how I do this,
but they're just like bam bam bam. It's crazy and
they're like they're perfect. It's insane. The creativity that goes
into these doughnuts is insane. It's crazy. Like, wait for
I have one questions for you and your wife. Do
you both like come up with ideas? And if you do, like,
is it like a competition between you guys, like who
can make the better one? The better designed? No? No,
(11:48):
I would say. I would say a couple of things.
I think One, it's always kind of split, like we're
always bouncing ideas off of each other. Two, I think
Amanda tends to be more like she's more cute in
with what the consumer and our customer is looking for,
whereas I'm just like the crazier the better. So like
it's a good balance because if the whole menu was
(12:10):
just don't said I wanted to make, I bet you
nobody would want to eat them, or not nobody, but
a lot less people would want to eat them. So
Amanda is really good at taking like something that maybe
I take a little bit off the deep end and
like really it back into reality and being like, Okay,
that's a good idea, but like that's a little too wild,
so like how do we make this appeal to more people?
So she's really good with that, which is why she
(12:31):
heads up all of our marketing efforts because she's just
so cute into what people want. And at the end
of the day, marketing is just saying, like, how do
we take our brand or how do we take a product,
or how do we take a service, and how do
we market that to our customer? And so Amanda really
understands our customers. So I think it's it's a joint effort,
but she really knows how to take something that maybe
is like a little too complicated and simplified and balance
(12:54):
it out and make it so that everybody's gonna love it.
So what I'm guessing is that Amanda made the glaze.
Don't know that would be That's a good determination. Well,
Gay Donald comes back from a long time correct. And
speaking of competitions, we always get into competitions because we
do like a sock design, like coming see which design
(13:14):
is better? And we always asked my mom, but she says,
both of you, both of them the best answer, politically
correct answer. And also we also had a competition the
other day because me and my brother it was her
dad's birthday, so we were like, okay, who can make
the better birthday card? Right? And my design basically his
dream card basically Chevrolet Suburban. So I was like, you
(13:38):
may not have this, but at least you have us
happy birthday. Well he had a Chevrolet Tahoe, which is
like mine. It's the smaller version. Yeah, he really wants
to suburban. And also for ps, go look outside the driveway.
You might like when you see then made you look Well,
mine was way better because well, I like did nice
(13:59):
stuff like number one dad best chef. I'm sorry, but
my dad's a really good cooking collaboration cook off. He
makes like steak because he makes it pretty good. It's
somehow really good pret good like slices. You gotta like
slice it up and just do like I don't know,
(14:20):
something cool. And then Amanda will take us all back
to reality and be like, you can't do this. Well
that's smart because steak don't like m rather to have
steak with the doughnut. There you go, dessert donuts for dessert,
so steak for dinner. So how did you get started?
You must have gone through a lot, right, Yeah, it
(14:42):
was very hard. Um. We started about a year before
we actually opened, just figuring out that we even wanted
to do this for real. Um, and once we determined
that that was the case, we basically just took the
rest of the year to like come up with as
much data as humanly possible, because I think to make
informed decisions you need to have as much data as
you possibly can. So we went to like fifteen of
(15:05):
the top donor shops in the country all over the US,
and we just sat there for hours, like a bunch
of crazy people, and we just counted like everything that
was going on. So we counted like how many people
were coming in per hour, what were the peak times,
what were the slow times, how many donors people were buying,
what the popular flavors were, uh, And we basically used
that to create like reverse engineer a business plan and
figure out like what we thought a donort shop could
(15:28):
do in revenue, and then we just filled in the
blanks to like work backwards and say, you know how
much is rent? What we we can determine that, you know,
how much is costs of goods? How much are this
And then we basically built a business plan and then
we use that as the basis to determine like is
this really a viable business that can we do this?
And then once we kind of finished that like exploratory period.
Then it's kind of it's time to like kind of
(15:49):
like put up or shut up and like actually do
the thing. So like we had it all planned out
in in theory and spreadsheets and books, uh, but we
didn't have we didn't actually have a business. So the
next step was like, we need to actually do this right.
So then it became that phase of the business. And
then um, the building we had signed a lease in,
which is where our Winwood stories now, it was really
(16:10):
far delayed. So we were trying to figure out how
do we open and not have to wait for the
building to be open. And so what we did is
we purchased the trailer from Ohio and we converted it
into like a donut shop pop up thing, uh, And
that's how we opened December, and then sort of from
there we just kept building and building and building until
(16:30):
you know where we are now. Now, before you started
the business, did you have a job before? Yeah, yeah,
so I had. I've had a lot of jobs, but
I would I would say after like my normal nine
to five jobs, which I had either during college or after.
My first take was helping a friend with his small business,
(16:50):
which was not in food. It was an automotive technology
and that just like sparked a whole new, whole new
interest in me and not know in something that I
didn't know, and so kind of seeing how he ran
his small business and being there with him at the
helm really kind of motivated me to want to do
to do it myself too. Uh So about a year later,
I founded my first company, which was a small also
(17:13):
automotive technology company in a different capacity, was more on manufacturing. Uh.
And then that was my first small business, which I
failed miserably. Then I opened another small business, also in
the same space, which also failed miserably. Uh. And then
I was a partner at a company that also did
automotive manufacturing, but different kind uh. And then I left
(17:33):
because it was just a bad partnership. Uh. And then
after that is when I started Salty. So this will
be my fourth small business, the first to failed miserably.
The third was a hot disaster because of the wrong people. Uh.
And then this is my first actual real time I guess,
having like some real success in owning my own business,
which is really exciting but also really scary, really challenging,
(17:55):
And I think this time I really figured out that
what was missing before was just like an incredible sense
of pass and that never lets you give up. It's
also crazy how you went from automotive technology to doughnuts.
How did you like? What made you want to change?
Because my whole life, and during all those companies and
all my jobs, my passion has always been food. So
I love cars, and I love automotive the automotive space,
(18:16):
and I love automotive technology. But that was more like
I viewed it more as a job, I guess, and
less of like my passion. My whole life, even when
I was like six years old, has always been cooking,
being in the kitchen, gathering around the dinner table, and
like making things for family. That's always been my passion.
Every time I travel, by travel because of food. Every
time I do, we go on vacation, it's based around
(18:36):
where we're gonna go eat. It's always based around food.
It's always like where are we gonna go? And like
that is answered by how many restaurants do I want
to try in that city? Well? Can I tell you?
Let me tell you about a true story, Like your
business has gone through a lot of success, and one
time I had a basketball tournament and We had like
four hours in between games and me and my mom
(18:58):
we're going to go to Salty Donuts. And it wasn't
even that lately, like two thirty pm. But we went
and I was like, where the donuts? They're also dont gone, Yeah,
And my mom was like, we'll go next, We'll go
on the next day. But we did. We got we
went like leven there you go. You made it happy.
(19:19):
You guys are true fans. I also remember one time
and my mom want to go to your Salty Doughnuts
and it was pouring, Oh my god, but we still went.
It never sees it to amaze me the people that
like through like hurricanes and fire, they still It's like,
it's an incredible feeling to just like to know that
(19:40):
you've created something that people want and they want to
be a part of it. So like no matter if
it's rain, shine, snow, hurricane, people are still into it.
Like it's it's the number one compliment you can ever
get because it shows that people really care about what
you love. Yeah, which is the reason we do it.
How do you feel about kids who have their own business? Um,
(20:01):
I think it's incredible. I mean, obviously I have my
I have my own business or we have our own business,
and I cannot see myself doing anything else. There's nothing
wrong with having a job. I mean that a majority
of the population has a job. I don't think being
a small business owners for everybody. I think it's actually
for not a lot of people. And the reason I
say that is is because it's really hard. I mean,
you guys, I'm sure have seen it too, Like it's
(20:22):
very difficult, and you have to be so passionate and
you have to be positive all the time even when
things are going negatively, and that's not something that everybody
could do. So I think, first of all, I would say, like,
you guys need to apply yourself and doing something that's
very difficult to do. Uh. And the fact that you're
doing is so young is only gonna mean you're gonna
be that much better at it when you get older. Um.
But I think it's never too early, and I think
(20:44):
it's never too late to start your own business. I
would just say it takes an unbelievable amount of determination
and passion because everybody around you, especially as you keep
growing and then you have you start having employees, they're
always looking at you to be the one that's inspiring
and motivating everyone when things are good and when things
are bad. So like keeping that positive attitude and always
being like, hey, it's gonna be okay, we're gonna figure
(21:04):
it out. We're gonna do it better next time. You know,
that's really hard to do, uh, and not everybody could
do it. So I say kudos to you guys, and like,
it's incredible that you're doing is so young, because I
think when time goes by, then you guys are just
gonna be I mean, you're gonna be savage when you
guys are older, because it's like you've already got fifteen
years on everybody else that's going to start a well
you well you you said my saying. My saying is
(21:27):
you're never too young or too old to start a business.
You can be seven or seventy. You just have to
have the passion. That's it. It doesn't matter. You could
do it at the end of your career when you're retired,
you could do it before you ever even have a job.
It doesn't matter do You just have to be passionate
about it and love what you do and not be
scared to fail. And you said you went through a
lot of downhills. Did you when you went to downhills,
(21:49):
did you ever feel like you wanted to quit? I
would say no. And the reason I say that is
not because not because I didn't want to, but because
when you when you're when you're in business for the
right reasons and you're incredibly passionate about what you're doing,
you don't even see that as an option. So like
for me, it's like that's not even an option. It's
(22:09):
like the only option is to figure out a different way,
whether the different way might mean like a small change
or a different way might meet and like, this is
not gonna work. I have to respect that it's not
gonna work, and we need to just like, you know,
put this away and start something else. I don't know
whether it could be that that extreme, or it could
just be something as small as like we've got to
make a few changes. But I think when you don't
(22:30):
have a plan B like, when the only plan is
this will succeed or I will do something else that
will succeed, then you just like you get in this
mindset where you're just like you just don't give up.
You're just like I'm always gonna find a way. I'm
always gonna find a way to make it happen one
way or another. And then as you keep going through
these moments in life that are that are negative and
that are impacting you in a negative way, and you
(22:50):
overcome them, and you do that once. You do it twice,
you do it ten times, you do it thirty times.
Then you just kind of figure out like, Okay, well,
clearly it's like I'm not invincible, but the right team,
with the right people, with the right passion, with the
right attitude, I will figure out a way to make
it work. And I think that's what you need to
own a small business is like, no matter what happens,
you don't quit. You just figure out a different way.
(23:11):
You need to be determined, because it's not what's the
point You're gonna You're gonna hit the first obstacle and
then you're just gonna give up, you know. So it's
like you just gotta be ruthless and relentless, but always
do it kindly and always do it humanly, and make
sure everybody around you is is being treated like as
fair as humanly possible. Uh. And then you just have
your your eyes on the prize on what you want
(23:31):
to accomplish and you just go, you just don't stop.
Super true, Well, do you have a since we work
with a lot of charities and we wanted to know
if you like work with any charities or you even
have a charity donut. We've done a bunch of them,
which is incredible. Um, We've done a Style Saved. We've
done like breast cancer Awareness we do every year and
(23:52):
we donate proceeds from that. We've done Autism Speaks as well.
We've done a lot of those events, whether it's like
a donut at our store where proceeds get donated, or
we donate donuts for a particular event, or we donate
like a gift card for an auction raffle. We've even
donated like private like a private master class where like
a group of six people can come to the shop.
We give him like a special tutorial on how to
(24:14):
make our donuts. Then to get like a full tasting,
we auction dad off once, which is a lot of fun. Um. Yeah,
we we've done a ton of those things and we
do them every year because it's so important, Like the
community that you're in is everything you've got, and so
you have to give back to the community. You have
to give back to those that our need, and so
every year we try to do as much as humanly
possible about that. Yeah, it's very important to give back
(24:35):
to charity if you never know if one day you
need and also for your son, because we all know
you have a son, when you get him into business,
will you teach them about charity and the points about
giving back. Absolutely. I think the first you know, he's
way too little, so I don't know his personality yet,
but from what I could determine so far, he's only
(24:56):
nine months old, but I think I'm starting to see
his personality a little bit, and I think he's a
really really really happy guy. Like he's always just like happy,
which is incredible. So I think the first thing is
like understanding his personality so that I can place him
somewhere in what we're doing that he's going to be
able to succeed, because I think in myself, you know,
growing up and going through so many different challenges and
(25:18):
and trying to create my own business, I realized that
like the right people need to be in the right
roles doing the right things. And when you have a
problem where someone's not performing it's not that that person
can't perform, is that that person maybe is in the
wrong role. And like, the first thing you do before
you do anything else is you give them different chances
to do different things. So I think the first thing
I'm gonna do with Jority, because that's his name, is
figure out like when I see his personality, be like, Okay,
(25:39):
I think he would be a great like leader, or
I think you'd be a great behind the scenes doing
you know what, I don't know, whatever it is, I'm
gonna gauge his personality. We're gonna get him involved. Then
I'm gonna make him learn how to make every single
donut on the menu. So I'm gonna be like, until
you know how to make every single donut on the
menu perfectly, nothing's gonna happen. And then from there, uh,
for sure, he's always going to be involved in all
those things that we do that are charity charity related,
(26:02):
and I'm going to make sure he understands how important
that is, so that hopefully one day, whether it's this
business or another business or who knows what, um if
he wants to take over the family business, because maybe
he doesn't, and that's cool too. You know, I'm gonna
make sure whatever he does he always has a level
of a kind heart and treats everyone very humanely, and
make sure that he's always being able to figure out
(26:24):
not what can I do for myself, but how can
I give back to other people? For sure. Our parents
also taught us about philanthropy and how important it is
to give back. And after they told us about it,
taught us about it. All we want to do is
get back to the community. That's and you just want
to help everyone leave. Yeah, And they also taught us
about like the type of diseases that a lot of
people go through. Um, that we don't have this, and
(26:47):
that other people are struggling and going through worse, and
you have to be you don't get mad because you
can't get something, because there's other people who don't get
what they want and like have cancer, and so we
have to do everything to help give back. Like when
we were younger, our parents told us about cancer what
(27:10):
it was. At first, I was like, wow, right, this exists.
That's terrible. So they also talk us about ways we get, like,
you know, help people with cancer. We're like, what, let's
do this, Come on, we gotta help dose in need.
I think your parents always teach your kids about different
diseases and how to get back to those. Absolutely agree
(27:30):
a thousand percent with you guys. Yeah, well I have
two more jokes. That's okay, that sounds perfectly fine. Okay, So,
what's a pilot favorite doughnut? I have no idea a
plane donut? I mean, I don't understand why everyone does
this joke. What's a pilet's favorite bag? What's your pilates
(27:52):
favorite pizza? But I just had to put it. I
haven't heard that one. That's a good one. Why did
the clock at the donuts shop stopped working? I have
no idea. This might take you quite a while to understand.
But because it always went back four seconds, always back
for a seconds, it took me a second to figure
out what we were talking about. Well, we want to
(28:12):
thank you so much for being on our podcast. Of course,
thank you guys for having me for being here. Yeah,
you guys are welcome any time you let me know.
We're well. I'm happy to be a part of it.
And maybe next time, once Jordie learns how to talk,
we could happen on podcast too. Well, I'm getting on
we'll probably go to Salty Donuts, take up a quick donut. Well,
(28:33):
thank you, of course, Thank you guys, Thank you so much. Yeah,
thank you guys for having us. This is awesome. If
you just heard Are You Kidding Podcast with brothers Sebastian
and Brandon Martinez for Kids Helping Kids
This is Are You Kidding? Podcasts? I can listen with
my kids with brothers Sebastian and Brandon Martinez, who are
kids helping kids. Hey Brandon, why did the donut go
to the dentist to get a feeling? Well? That was funny,
right it was. Yeah. Well, today we are interviewing the
(00:23):
best donuts ever to exist, and we are talking to
the brains behind it. Please welcome Andy Rodriguez, who is
the co owner of Salty Doughnuts. That's it. What's up, guys,
what's up? How are you doing doing? Phenomenal donut life?
Donut life is good, busy, busy donut life, but I
love it. We're having a good time, getting ready for
(00:44):
a strong year, so we're excited, ready to crush it. Yeah,
that's a good thing. I love. Well when you have
When it's busy, that's that's better because you get more sales.
And uh, when it's not, it's I get worried sometimes. Yeah,
I agree with you. It's worrisome. You know. People look,
thank God, knock on what People are are excited about
(01:06):
what we're doing, and that's a big part of what
we do. Just keep trying to keep people excited. Yeah,
and salty donut is the interesting name. Where did it
come from? Um? To be honest with you, there's not
really a whole lot of backstory to the name, which
is funny because people ask us that all the time.
They people come up with like this elaborate like you know,
I don't know backstory that doesn't actually exist. The story
(01:28):
really is just my wife and I wanted it. When
we decided what we were going to do this thing
and we were gonna go for it, we just wanted
a name that was going to be a catchy, that
people were going to remember and was different. So we
just wanted something that u was interesting and unique and
that people were going to remember. And I think, you know,
the salty or the salty donut is something that people remember.
It sticks with you, you know. Yeah. I remember my
(01:49):
friends done when when we went to his house, he
used to buy the salty donut and I remembered it
because I was like, ding, ding, these are some really
good one is where did you buy them from? He
was like salty doughnuts, right, And then you're like that's
a weird name. Yeah. Well, um, well, we have have
an uncle and every time, well we'd go to his house.
(02:11):
He'd bring like like six donuts from Salty Donuts, and
I remember every time he brought the new tele one. Yeah,
that was the best. Maple bacon one was in gal
and cheese. That's my dad's favorite one. Those are like
the three of the most popular ones we make. People
they go just bonkers, So those are like the most
(02:31):
top sellers. Yeah, I would say like traditional glazed by
a number of doughnuts sold is still the number one,
which is hilarious because we do like the craziest things.
And then people still like the traditional glaze of the best,
but by by a number of donuts sold, I would
say traditional glaze, and then right behind that it would
be like maple bacon, guava, cheese, New Tella, and like
(02:52):
white chocolate. To the liches are like chocolate is good,
the simplest one. It's correct, and we try to, like
you know, we try to. We try to reinvent the
wheel every time, but like also have a good mix
of like simple things but then also super crazy things
because everybody likes something different, so we try not to
do too much of just one kind of of of style,
(03:13):
but like different styles. I would appeal to to anybody,
So like anybody can walk in and be like, I
like simple things, cool, I have five things to pick from,
Like I like really wild things. I have five things
to pick from. So you know, we try to keep
it diverse. You have some crazy donuts and your Calm donuts.
Calm Donuts is a good one. I would say, I
like when we do seasonal things because they're always so delicious.
(03:35):
So like right now we're doing strawberry shortcake. Love that. Um.
But I'd say, like my all time favorites probably the
simple cake donuts are always my favorite, so like the
brown butter and salt cake donut or the old fashioned
chocolate cakes, like the ones that are just like really
good and like when they just come out of the
fryer and they're like warm, Oh my god, it's just
it's yeah, it's a transcending experience. You're getting me hungry,
(04:00):
getting well. So you have your Dona. Donna has like
gone to the roof now and celebrities have has any
celebrities like eaten your donut? Yes, which is so funny
to me. It's like my whole life. I never I
never thought that this is what I would end up doing,
But I love it so much and seeing people get
(04:21):
excited for it is incredible. And I think just because
it's like it's a it's a really authentic brand, and
the reason we do things is really authentic. It just
speaks to people. So it's never like we're not trying
to place a box of donuts with a celebrity. We're
not contacting their PR firm, like it's either inbound or
somebody that just actually literally walked into the store because
they just wanted to buy donuts. But yeah, we've done
(04:41):
like we catered Chris Bosh's birthday party a few years ago. Um.
We and then just like coming through the door randomly
like a ton of Heat player like Justin Winsload when
Wade's been through there. Um. One of our investors is
actually an NBA player, So Tim Hardaway Jr. Play for
the Dallas Mavericks a lot of basketball now that I'm
saying it, Well, we play basketball, and I know so
(05:02):
much about basketball Miami Heat. That's that's crazy. Do you
get nervous when they walk in? You know? It's I
I don't And and this is like my first experience
with anything I've ever done being around like those kinds
of people. And I don't know what it is, but
it's just like I think when they come through, they're
they're not trying to be seen, they're not trying to
like get pictures of them, Like they're just coming to
(05:22):
get donuts. And I think, yeah, they're just hungry, and
like that makes me feel more at ease. I feel
like if it was very fixed, like hey, today you're
gonna go meet this guy, then I would get very nervous.
But because they're just like at the shop and they're
just like, oh, ordering stuff and I'll just pay, Hey,
what's up man, It's like, Hey, what's up, dude. You know,
it's like it's really it's just chill, you know, donut.
It's it's like it's just a donut, Like it's I
(05:43):
don't know. It creates a very like chill atmosphere at
the stores because of the way that we do things.
So that makes me not nervous. But I think if
it was planned, like hey, today at three, you're gonna
go meet this guy, then I would get nervous. You know. Yeah,
it's just selling another donuts, another donuts, another guy that's
just very tall. For besides ever planned to make other foods. Yeah. Um.
(06:06):
For the first time ever, like two weeks ago, we
did something called Salty Sunday at our South Miami store,
and it was basically a chance to give you know,
we have really really talented pastry chefs on our team,
and we were not that we felt bad, but there
they just they always make donuts, makes the same thing
right there, totally different, Like every donut has so many
different complexities and layers of different items I go into it.
(06:28):
But we wanted to give them a chance to do
something different and fun that they weren't doing every day.
So we kind of let them, Like we have a
pacer chef at the South Miami store, a pacer chef
at the Windwood store, we have a pactry chef that
oversees everybody, and then certain people within their team. So
we basically gave all of them, all of them the
responsibility of creating something that was not a donut to
(06:49):
sell on a given Sunday. And so we did that
two weekends ago, and we set up a tent like
in the parking lot of the outside of our South
Miami store, and people just like went crazy. So we
did like a brioche bread loaf, with strawberry jam and
honey butter. We did croissants, We did chocolate chip cookies
with melt on sea salt, and we did like hollip
and your cheddar biscuits and it was delicious. People loved
(07:12):
it and it was just like a fun thing to do.
So like, we're already planning to do that one again
because I think it's you know, like we create an
atmosphere that's a lot about a lot more than just donuts.
So it was a cool way to like test it
out and give our staff something fun to to play
around with. Okay, I just always experiment because you never
know if it's gonna be. You never could be the
next biggest thing. And people are just like, oh my god.
(07:34):
I you know, we loved the bread so much, Like
can you have that on the weekends. I don't know, maybe,
but seven overcome the glazed. The throne will be taken down.
Okay you said cookies on Sundays. Yeah, you can make
a huge cookie. You could put it like a sandwich.
You absolutely could. It's probably like not the healthiest often,
(07:55):
but you know, it's the weekend, it's time. Tylories don't
count on calories don't exactly. The calories don't count. So
obviously you know you're you're a good baker, right, So
are you also a good chef? I think actually, I
think I I'm better savory than I am at at sweet. Um.
(08:15):
I I'm lucky enough, and we're lucky enough that we
have like an incredible talented team of people working with us,
and so they make our job almost look like seamless
and easy, but it's really hard. But from like a
technical standpoint, I think I cook a lot better like
salty savory food than I do sweets, which is why
we rely on such a great team to like, you know,
take our visions and make them delicious, because if it
(08:37):
was us doing it would be good, but not as
good as as when they do it. Well, you could
come up when when people ask where do you get
salty donut? Well, you can say I'm a good chef
like salty. We just we just made up the story.
There you go, story new origin story, so soon so
white doughnut? Is it like your favorite food or something? Um?
(08:59):
I would say two things. I would say one, I
feel like donuts are are very nostalgic in the sense
that everybody knows what a donut is not everybody. Almost
everybody loves a donut, right, and so I think it's
something that appeals to a lot of different people. At
the same time, it's something that can be made many
different ways. So like a cookie, you can have a
(09:20):
chocolate cookie, you can have a sugar cookie, but like
it's still a cookie. I feel like a doughnut you
can do so much more with because at the end
of the day, when you strip out the filling and
you strip out the topping and you strip everything out,
our base is just really a brioche bread, right. So
it's like a traditional French method of making bread that
has eggs and butter, and so when you take everything off,
you can use that as the basis for almost anything.
(09:40):
So like, we don't do it now, but we could
make a savory donut, we can make a donut sandwich,
we could we could do so many different things with
a donut that you can't do with other things. Uh,
And everybody knows what it is, and everybody really loves
a good donut. So we just felt like it was
a good platform to do a lot of different things. Um,
and we just really also felt that nobody was doing
it at a level and a capacity in which we could,
(10:01):
and so there was just an opportunity there to do something,
you know, really interesting that people were going to remember. Yeah,
you have very creative doughnuts, like you put toppings like
the strawberry ones. Yeah, that's very creative like that. It's
it's a different take. You know, most people just like
they're making a strawberry donut, like they're just gonna think
of like the obvious approach. It's like, Okay, we'll make
strawberry jam and we'll fill it and we're gonna cover
(10:23):
in powdered sugar. But we're like, Okay, there's a lot
more that you could do. That's a lot more interesting
than that. So, like our strawberry shortcake donut starts out
like a filled donut, but we actually don't feel it.
We chopped the top off and we scoop out some
of the dough and then we layer in like fresh
strawberry jam, uh, and then we mix it in with
pieces of like a lemon crunchy like lemon cake, uh,
and then at the top we do like a quinnell.
(10:44):
Do you I guess you guys know what a quinnella is.
It's like a French method of scooping like a cream
or something, where like you use a spoon and then
you basically curl it into like a perfect sphere, so
like what you do with the ice cream kind of
but like it's a very hard to get right and
so like it's like a like a testament to how
awesome our team is and being able to just whip
out like you know, two hundred strawberry shork keeps with
like these Connell's on top is really cool. So we
(11:05):
do that and just delicious, and it's like a different
approach that is not the obvious way to go, which
I think is a lot of what we do. What
if they message up like they don't get it, like
a perfect sperence. You got to see these people like
they perfect there. It's unbelievable. Like when when we have
someone new that's learning how to do canels, like they'll
practice and then once they get good at it, it's
like they're like they're like machines. Like I see them
(11:27):
and I'm like I don't know how I do this,
but they're just like bam bam bam. It's crazy and
they're like they're perfect. It's insane. The creativity that goes
into these doughnuts is insane. It's crazy. Like, wait for
I have one questions for you and your wife. Do
you both like come up with ideas? And if you do, like,
is it like a competition between you guys, like who
can make the better one? The better designed? No? No,
(11:48):
I would say. I would say a couple of things.
I think One, it's always kind of split, like we're
always bouncing ideas off of each other. Two, I think
Amanda tends to be more like she's more cute in
with what the consumer and our customer is looking for,
whereas I'm just like the crazier the better. So like
it's a good balance because if the whole menu was
(12:10):
just don't said I wanted to make, I bet you
nobody would want to eat them, or not nobody, but
a lot less people would want to eat them. So
Amanda is really good at taking like something that maybe
I take a little bit off the deep end and
like really it back into reality and being like, Okay,
that's a good idea, but like that's a little too wild,
so like how do we make this appeal to more people?
So she's really good with that, which is why she
(12:31):
heads up all of our marketing efforts because she's just
so cute into what people want. And at the end
of the day, marketing is just saying, like, how do
we take our brand or how do we take a product,
or how do we take a service, and how do
we market that to our customer? And so Amanda really
understands our customers. So I think it's it's a joint effort,
but she really knows how to take something that maybe
is like a little too complicated and simplified and balance
(12:54):
it out and make it so that everybody's gonna love it.
So what I'm guessing is that Amanda made the glaze.
Don't know that would be That's a good determination. Well,
Gay Donald comes back from a long time correct. And
speaking of competitions, we always get into competitions because we
do like a sock design, like coming see which design
(13:14):
is better? And we always asked my mom, but she says,
both of you, both of them the best answer, politically
correct answer. And also we also had a competition the
other day because me and my brother it was her
dad's birthday, so we were like, okay, who can make
the better birthday card? Right? And my design basically his
dream card basically Chevrolet Suburban. So I was like, you
(13:38):
may not have this, but at least you have us
happy birthday. Well he had a Chevrolet Tahoe, which is
like mine. It's the smaller version. Yeah, he really wants
to suburban. And also for ps, go look outside the driveway.
You might like when you see then made you look Well,
mine was way better because well, I like did nice
(13:59):
stuff like number one dad best chef. I'm sorry, but
my dad's a really good cooking collaboration cook off. He
makes like steak because he makes it pretty good. It's
somehow really good pret good like slices. You gotta like
slice it up and just do like I don't know,
(14:20):
something cool. And then Amanda will take us all back
to reality and be like, you can't do this. Well
that's smart because steak don't like m rather to have
steak with the doughnut. There you go, dessert donuts for dessert,
so steak for dinner. So how did you get started?
You must have gone through a lot, right, Yeah, it
(14:42):
was very hard. Um. We started about a year before
we actually opened, just figuring out that we even wanted
to do this for real. Um, and once we determined
that that was the case, we basically just took the
rest of the year to like come up with as
much data as humanly possible, because I think to make
informed decisions you need to have as much data as
you possibly can. So we went to like fifteen of
(15:05):
the top donor shops in the country all over the US,
and we just sat there for hours, like a bunch
of crazy people, and we just counted like everything that
was going on. So we counted like how many people
were coming in per hour, what were the peak times,
what were the slow times, how many donors people were buying,
what the popular flavors were, uh, And we basically used
that to create like reverse engineer a business plan and
figure out like what we thought a donort shop could
(15:28):
do in revenue, and then we just filled in the
blanks to like work backwards and say, you know how
much is rent? What we we can determine that, you know,
how much is costs of goods? How much are this
And then we basically built a business plan and then
we use that as the basis to determine like is
this really a viable business that can we do this?
And then once we kind of finished that like exploratory period.
Then it's kind of it's time to like kind of
(15:49):
like put up or shut up and like actually do
the thing. So like we had it all planned out
in in theory and spreadsheets and books, uh, but we
didn't have we didn't actually have a business. So the
next step was like, we need to actually do this right.
So then it became that phase of the business. And
then um, the building we had signed a lease in,
which is where our Winwood stories now, it was really
(16:10):
far delayed. So we were trying to figure out how
do we open and not have to wait for the
building to be open. And so what we did is
we purchased the trailer from Ohio and we converted it
into like a donut shop pop up thing, uh, And
that's how we opened December, and then sort of from
there we just kept building and building and building until
(16:30):
you know where we are now. Now, before you started
the business, did you have a job before? Yeah, yeah,
so I had. I've had a lot of jobs, but
I would I would say after like my normal nine
to five jobs, which I had either during college or after.
My first take was helping a friend with his small business,
(16:50):
which was not in food. It was an automotive technology
and that just like sparked a whole new, whole new
interest in me and not know in something that I
didn't know, and so kind of seeing how he ran
his small business and being there with him at the
helm really kind of motivated me to want to do
to do it myself too. Uh So about a year later,
I founded my first company, which was a small also
(17:13):
automotive technology company in a different capacity, was more on manufacturing. Uh.
And then that was my first small business, which I
failed miserably. Then I opened another small business, also in
the same space, which also failed miserably. Uh. And then
I was a partner at a company that also did
automotive manufacturing, but different kind uh. And then I left
(17:33):
because it was just a bad partnership. Uh. And then
after that is when I started Salty. So this will
be my fourth small business, the first to failed miserably.
The third was a hot disaster because of the wrong people. Uh.
And then this is my first actual real time I guess,
having like some real success in owning my own business,
which is really exciting but also really scary, really challenging,
(17:55):
And I think this time I really figured out that
what was missing before was just like an incredible sense
of pass and that never lets you give up. It's
also crazy how you went from automotive technology to doughnuts.
How did you like? What made you want to change?
Because my whole life, and during all those companies and
all my jobs, my passion has always been food. So
I love cars, and I love automotive the automotive space,
(18:16):
and I love automotive technology. But that was more like
I viewed it more as a job, I guess, and
less of like my passion. My whole life, even when
I was like six years old, has always been cooking,
being in the kitchen, gathering around the dinner table, and
like making things for family. That's always been my passion.
Every time I travel, by travel because of food. Every
time I do, we go on vacation, it's based around
(18:36):
where we're gonna go eat. It's always based around food.
It's always like where are we gonna go? And like
that is answered by how many restaurants do I want
to try in that city? Well? Can I tell you?
Let me tell you about a true story, Like your
business has gone through a lot of success, and one
time I had a basketball tournament and We had like
four hours in between games and me and my mom
(18:58):
we're going to go to Salty Donuts. And it wasn't
even that lately, like two thirty pm. But we went
and I was like, where the donuts? They're also dont gone, Yeah,
And my mom was like, we'll go next, We'll go
on the next day. But we did. We got we
went like leven there you go. You made it happy.
(19:19):
You guys are true fans. I also remember one time
and my mom want to go to your Salty Doughnuts
and it was pouring, Oh my god, but we still went.
It never sees it to amaze me the people that
like through like hurricanes and fire, they still It's like,
it's an incredible feeling to just like to know that
(19:40):
you've created something that people want and they want to
be a part of it. So like no matter if
it's rain, shine, snow, hurricane, people are still into it.
Like it's it's the number one compliment you can ever
get because it shows that people really care about what
you love. Yeah, which is the reason we do it.
How do you feel about kids who have their own business? Um,
(20:01):
I think it's incredible. I mean, obviously I have my
I have my own business or we have our own business,
and I cannot see myself doing anything else. There's nothing
wrong with having a job. I mean that a majority
of the population has a job. I don't think being
a small business owners for everybody. I think it's actually
for not a lot of people. And the reason I
say that is is because it's really hard. I mean,
you guys, I'm sure have seen it too, Like it's
(20:22):
very difficult, and you have to be so passionate and
you have to be positive all the time even when
things are going negatively, and that's not something that everybody
could do. So I think, first of all, I would say, like,
you guys need to apply yourself and doing something that's
very difficult to do. Uh. And the fact that you're
doing is so young is only gonna mean you're gonna
be that much better at it when you get older. Um.
But I think it's never too early, and I think
(20:44):
it's never too late to start your own business. I
would just say it takes an unbelievable amount of determination
and passion because everybody around you, especially as you keep
growing and then you have you start having employees, they're
always looking at you to be the one that's inspiring
and motivating everyone when things are good and when things
are bad. So like keeping that positive attitude and always
being like, hey, it's gonna be okay, we're gonna figure
(21:04):
it out. We're gonna do it better next time. You know,
that's really hard to do, uh, and not everybody could
do it. So I say kudos to you guys, and like,
it's incredible that you're doing is so young, because I
think when time goes by, then you guys are just
gonna be I mean, you're gonna be savage when you
guys are older, because it's like you've already got fifteen
years on everybody else that's going to start a well
you well you you said my saying. My saying is
(21:27):
you're never too young or too old to start a business.
You can be seven or seventy. You just have to
have the passion. That's it. It doesn't matter. You could
do it at the end of your career when you're retired,
you could do it before you ever even have a job.
It doesn't matter do You just have to be passionate
about it and love what you do and not be
scared to fail. And you said you went through a
lot of downhills. Did you when you went to downhills,
(21:49):
did you ever feel like you wanted to quit? I
would say no. And the reason I say that is
not because not because I didn't want to, but because
when you when you're when you're in business for the
right reasons and you're incredibly passionate about what you're doing,
you don't even see that as an option. So like
for me, it's like that's not even an option. It's
(22:09):
like the only option is to figure out a different way,
whether the different way might mean like a small change
or a different way might meet and like, this is
not gonna work. I have to respect that it's not
gonna work, and we need to just like, you know,
put this away and start something else. I don't know
whether it could be that that extreme, or it could
just be something as small as like we've got to
make a few changes. But I think when you don't
(22:30):
have a plan B like, when the only plan is
this will succeed or I will do something else that
will succeed, then you just like you get in this
mindset where you're just like you just don't give up.
You're just like I'm always gonna find a way. I'm
always gonna find a way to make it happen one
way or another. And then as you keep going through
these moments in life that are that are negative and
that are impacting you in a negative way, and you
(22:50):
overcome them, and you do that once. You do it twice,
you do it ten times, you do it thirty times.
Then you just kind of figure out like, Okay, well,
clearly it's like I'm not invincible, but the right team,
with the right people, with the right passion, with the
right attitude, I will figure out a way to make
it work. And I think that's what you need to
own a small business is like, no matter what happens,
you don't quit. You just figure out a different way.
(23:11):
You need to be determined, because it's not what's the
point You're gonna You're gonna hit the first obstacle and
then you're just gonna give up, you know. So it's
like you just gotta be ruthless and relentless, but always
do it kindly and always do it humanly, and make
sure everybody around you is is being treated like as
fair as humanly possible. Uh. And then you just have
your your eyes on the prize on what you want
(23:31):
to accomplish and you just go, you just don't stop.
Super true, Well, do you have a since we work
with a lot of charities and we wanted to know
if you like work with any charities or you even
have a charity donut. We've done a bunch of them,
which is incredible. Um, We've done a Style Saved. We've
done like breast cancer Awareness we do every year and
(23:52):
we donate proceeds from that. We've done Autism Speaks as well.
We've done a lot of those events, whether it's like
a donut at our store where proceeds get donated, or
we donate donuts for a particular event, or we donate
like a gift card for an auction raffle. We've even
donated like private like a private master class where like
a group of six people can come to the shop.
We give him like a special tutorial on how to
(24:14):
make our donuts. Then to get like a full tasting,
we auction dad off once, which is a lot of fun. Um. Yeah,
we we've done a ton of those things and we
do them every year because it's so important, Like the
community that you're in is everything you've got, and so
you have to give back to the community. You have
to give back to those that our need, and so
every year we try to do as much as humanly
possible about that. Yeah, it's very important to give back
(24:35):
to charity if you never know if one day you
need and also for your son, because we all know
you have a son, when you get him into business,
will you teach them about charity and the points about
giving back. Absolutely. I think the first you know, he's
way too little, so I don't know his personality yet,
but from what I could determine so far, he's only
(24:56):
nine months old, but I think I'm starting to see
his personality a little bit, and I think he's a
really really really happy guy. Like he's always just like happy,
which is incredible. So I think the first thing is
like understanding his personality so that I can place him
somewhere in what we're doing that he's going to be
able to succeed, because I think in myself, you know,
growing up and going through so many different challenges and
(25:18):
and trying to create my own business, I realized that
like the right people need to be in the right
roles doing the right things. And when you have a
problem where someone's not performing it's not that that person
can't perform, is that that person maybe is in the
wrong role. And like, the first thing you do before
you do anything else is you give them different chances
to do different things. So I think the first thing
I'm gonna do with Jority, because that's his name, is
figure out like when I see his personality, be like, Okay,
(25:39):
I think he would be a great like leader, or
I think you'd be a great behind the scenes doing
you know what, I don't know, whatever it is, I'm
gonna gauge his personality. We're gonna get him involved. Then
I'm gonna make him learn how to make every single
donut on the menu. So I'm gonna be like, until
you know how to make every single donut on the
menu perfectly, nothing's gonna happen. And then from there, uh,
for sure, he's always going to be involved in all
those things that we do that are charity charity related,
(26:02):
and I'm going to make sure he understands how important
that is, so that hopefully one day, whether it's this
business or another business or who knows what, um if
he wants to take over the family business, because maybe
he doesn't, and that's cool too. You know, I'm gonna
make sure whatever he does he always has a level
of a kind heart and treats everyone very humanely, and
make sure that he's always being able to figure out
(26:24):
not what can I do for myself, but how can
I give back to other people? For sure. Our parents
also taught us about philanthropy and how important it is
to give back. And after they told us about it,
taught us about it. All we want to do is
get back to the community. That's and you just want
to help everyone leave. Yeah, And they also taught us
about like the type of diseases that a lot of
people go through. Um, that we don't have this, and
(26:47):
that other people are struggling and going through worse, and
you have to be you don't get mad because you
can't get something, because there's other people who don't get
what they want and like have cancer, and so we
have to do everything to help give back. Like when
we were younger, our parents told us about cancer what
(27:10):
it was. At first, I was like, wow, right, this exists.
That's terrible. So they also talk us about ways we get, like,
you know, help people with cancer. We're like, what, let's
do this, Come on, we gotta help dose in need.
I think your parents always teach your kids about different
diseases and how to get back to those. Absolutely agree
(27:30):
a thousand percent with you guys. Yeah, well I have
two more jokes. That's okay, that sounds perfectly fine. Okay, So,
what's a pilot favorite doughnut? I have no idea a
plane donut? I mean, I don't understand why everyone does
this joke. What's a pilet's favorite bag? What's your pilates
(27:52):
favorite pizza? But I just had to put it. I
haven't heard that one. That's a good one. Why did
the clock at the donuts shop stopped working? I have
no idea. This might take you quite a while to understand.
But because it always went back four seconds, always back
for a seconds, it took me a second to figure
out what we were talking about. Well, we want to
(28:12):
thank you so much for being on our podcast. Of course,
thank you guys for having me for being here. Yeah,
you guys are welcome any time you let me know.
We're well. I'm happy to be a part of it.
And maybe next time, once Jordie learns how to talk,
we could happen on podcast too. Well, I'm getting on
we'll probably go to Salty Donuts, take up a quick donut. Well,
(28:33):
thank you, of course, Thank you guys, Thank you so much. Yeah,
thank you guys for having us. This is awesome. If
you just heard Are You Kidding Podcast with brothers Sebastian
and Brandon Martinez for Kids Helping Kids
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