November 22, 2025 • 24 mins
Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Michaela Merrick.
🎙️ Interview Summary: Michaela Merrick on Money Making Conversations Masterclass 🎯 Purpose of the Interview
To spotlight Michaela Merrick, founder of Pretty Little Tacos, and her entrepreneurial journey from launching a food truck during the COVID-19 pandemic to building a thriving Creole-Mexican taco brand in Atlanta. The interview aims to inspire aspiring entrepreneurs by showcasing resilience, creativity, and family support.
🗝️ Key Takeaways 1. Origin of Pretty Little Tacos
- Inspired by a short-lived cooking show called Pretty Little Cooks.
- Launched in May 2020 during the height of the pandemic.
- Offers unique taco varieties including vegan options and dessert tacos like peach cobbler and strawberry shortcake.
2. Entrepreneurial Spirit
- Michaela did not attend culinary school but learned through experience and family influence.
- Her mother encouraged her to pursue the food truck idea, even waking her up to go buy one.
- Her father and brother are chefs, and her daughter is her biggest fan and motivator.
3. Challenges Faced
- Started with little to no money and reinvested daily.
- Faced licensing and permitting issues due to government shutdowns.
- Was misled by commissary kitchens lacking proper permits, resulting in financial loss.
- Her first food truck was stolen, but she bounced back with a new one.
4. Growth and Expansion
- Operates three locations in Atlanta: Colony Square, Union City (inside a gas station), and Moreland Avenue.
- Plans to expand into more gas stations and possibly mass production while maintaining quality and authenticity.
5. Business Philosophy
- Focuses on customer experience and generous portions.
- Requires all staff to sign NDAs to protect recipes and business integrity.
- Encourages staff to learn and grow, even if they aspire to start their own businesses.
💬 Notable Quotes
- “I didn’t really have a choice… it was survival.” – On launching her business during the pandemic.
- “You have to be resilient. You can’t give up.” – On overcoming obstacles.
- “My daughter is my biggest fan… I want her to understand she can do anything.” – On her motivation.
- “I thrive off competition… I level up every time.” – On the competitive food truck industry.
- “Business supersedes relationships… protect yourself always.” – On the importance of NDAs and business integrity.
#AMI
#STRAW
#BEST
#SHMS
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hi.
Speaker 2 (00:00):
I am Rashan McDonald, a host of weekly Money Making
Conversation Masterclass show. The interviews and information that this show
provides are for everyone. It's time to stop reading other
people's success stories and start living your own. If you
want to be a guest on my show, please visit
our website, money Making Conversations dot com and click to
be a guest button Chris submit and information will come
(00:23):
directly to me. Now, let's get this show started. If
you go to my Facebook page, you will see food.
You'll see a lot of food. I get. I'll be
in the airport. People to stop, Ushan. Can you stop
posting food on your Facebook page? Can you stop posting
food on your Instagram? They'll call me cakemn, They'll call
me the baker there They're asked me for food and
(00:43):
be serious. I'll be sitting on the plane that said,
can you bring me a pie? Can you pull a
pile of your out of your overhand? Can you can
you do something Rashan? Well, I got somebody that's what
she does for a living. I just bake for fun.
Pretty Little Tacos is a Creole Mexican street taco concept.
Finally by Mikayla Merrick. In May of twenty twenty, an
industry veteran mark launched in Triton Yards in May of
(01:06):
twenty twenty. May of twenty twenty, COVID. COVID didn't stop her,
did not stop her. Pandemic virus was raging all around
and she was following to her dreams. Pretty Little Tacos
offers vegan alternatives as well as dessert tacos. You know,
I want to ask about that dessert tacos including peach
cobbler and strawberry shortcake. She was on the show to
(01:27):
tell us her story from food trucks to the restaurant
and now back to the streets. Please work with the
money Making Conversations Master Class. MICHAELA. Merrick, How you.
Speaker 1 (01:35):
Doing, I'm doing well. How were you good?
Speaker 2 (01:39):
Good, good good? Pretty Little Tacos? How did you come
up with that name?
Speaker 1 (01:42):
Well, parted opening up my company. I had like a
cooking show with one of my friends and we were
called pretty Little Cooks Pretty Little the same time. Yeah,
so we had like a little it wasn't really a podcast.
We didn't get a chance to really do go like
maybe three or four episodes. But I really just liked
the ring that I had to it. So eventually, when
I started my business, I just, you know, transmit that.
Speaker 2 (02:05):
Over pretty little taco. And it's a catchy term and
it's an original term because your Google it pops up.
So the whole concept of of we got the tile
of pretty little tacos. But why tacos?
Speaker 1 (02:19):
Well, I love tacos. I've never really been able to
pass them.
Speaker 2 (02:23):
Now, let me askuge it for a your started. Is
it meal or flour? I'm a flower. I'm a flower person.
So are you meal or flour?
Speaker 1 (02:31):
I like flour, but I do like both. It just
depends on the type of tacos. You know, some tacos
require flower towards you is trum. I feel like taste
better with corns. So I am a taco freak. Like
I love tacos. Everywhere I go. If I see a
taco truck, I'm gonna stop. I'm gonna try it. When
I go to La I hunt down the street corn vendors.
(02:52):
You know, I just love it. You know, I've always
loved it. So me and my family, like we always cook.
That's what we do, you know, our favorite things to
eat his tacos. So my brother is a chef. We
you know, we come up with all types of unique
tacos and we eat them at home. So when the
pandemics happened.
Speaker 2 (03:10):
So you say your brother's a chef, so he's he's
a person who went to school and it became a
trained chef. I'm assuming when you say that, correct?
Speaker 1 (03:17):
Right?
Speaker 2 (03:18):
Right? Did you do the same? Did you do the same?
Speaker 1 (03:20):
I didn't.
Speaker 2 (03:21):
Okay, no you didn't. And you own a business and food.
How did you pull that? How did you pull it?
Speaker 1 (03:29):
Well? I think it was just perfect timing. Really, there
was like a time frame where in the beginning of
the pandemic where everybody was on tall and my brain
was moving and I was like, you know, I told
my mom, I said, Mama, have this idea, and she
was like okay, she believed in it. And the next
morning she woke me up and was like, let's go
get a food truck. And I was like what And
(03:50):
she was like, let's go do it.
Speaker 2 (03:51):
And I was like okay, no, no, no, no, go
get a job, girl, No, let's go get a food truck.
Speaker 1 (04:00):
So you've only had a job and I was always
very like hard working. I've alway been like number one
in customer service. Wherever I've been, I've been in the
like well, I've worked in like bar services areas. I've
worked in clubs, I worked in restaurants. I've worked a
little bit of everywhere.
Speaker 2 (04:17):
So you're a person. You're a people person naturally.
Speaker 1 (04:20):
Yeah, And I know what the people want. I mean,
you know, I think I do well.
Speaker 2 (04:23):
You're successful. We're going to talk about that in a minute.
But let me let me get back to your mom.
And so your your dad's a chef, you said, and
your brother's a chef, right your.
Speaker 1 (04:32):
Mom My mom is a flight as in the Southwest.
Speaker 2 (04:35):
Okay, cool? And then you, like I said, was you
did a lot of different jobs. Did you go to college?
Speaker 1 (04:40):
Did you I did go to college. I went to
I went to I went to Georgia Perimeter And when
the pandemic started, I was in school the dental hygiene.
And the funny thing is that my dad always told me, like,
you need to go back to school and go back
to school. So I went back to school and then
the pandemic happened, and then I started this business and
my dad was like, oh, you don't need school, focus
on So if I stopped going to school, so I
(05:02):
can focus on pretty little talkhos so.
Speaker 2 (05:04):
Pretty So your funny is your family's funny. Go to
get your get you get. Stop taking to make them tacos, girl,
make them tacos girl. Mama, look at the food truck.
Looks at the food truck. So so I love that
that was a whole family. Their whole family is entrepreneurial oriented,
and they wouldn't allow you to like sit back and go,
you know, like some people will if this goal is
(05:25):
not working. Some people sit back and sulk. I'll feel
sorry for themselves or or just say this is not
going to happen. Oh woe is me? That doesn't seem
like your family, And it doesn't seem like that's you either.
Speaker 1 (05:38):
Oh No, I'm very resilient. I don't take no for
an answer. I literally I've learned as I've gone. I've
listened to my customers. I try to apply to every
single customer the same way, you know, genuine to their
circumstances or their experience. And I learned from it and
that's just the best way that I can. You know,
I could tell anybody you have to be resilient. You
(05:59):
can't give up. You have to keep going, like at
the end of the day, Like as you go, you
start to have people that depend on you, not only
your employees, but your customers. Like they don't want they
don't want to see you not succeed. They want you
to be the best that you can be. So you
have to just keep going. You can't give up.
Speaker 2 (06:15):
Okay, I'm talking to the owner of Pretty Little Tacos
is based in Atlanta, and I'm sure I'm in a location.
Do you have in Atlanta right now?
Speaker 1 (06:23):
We have technically we have three. So we have the
one that's in Politan Road located in Colony Square, which
is like it's really I love that location because it's
very diverse. You never really know who's going to walk
in there, so I love that space. Our next location
that we have is a new spot that we have
in Union City. It's situated more like us to go
(06:43):
delivery pick up like service only the DP gas station.
So I have this whole idea that I want to
get Pretty Little Tacos in every gas station in Atlanta.
So this is my starting point. And then I also
have like a larger restaur up on Moreland Avenue, So
you know, I'm really excited about that.
Speaker 2 (07:05):
Get some tacos, that's what that's the goal.
Speaker 1 (07:06):
Now, Yeah, I'm excited about that. I think that I'll
be able to actually give my customers, you know, an experience,
and that's very important to me.
Speaker 2 (07:14):
Let's talk about it all hot. It all started because,
you know, I know, in college, I was made. I
was in my dorm room. I was I was. I
was making pizzas, selling pizzas out of my dorm room.
I had a little medium pizza. All they served, had
my little crust already pre made, turned and converted a
walk into a into an oven, and I would have
two pizzas I would serve. You know, it was pepperoni
and it was a hamburger, and I had my ragu sauce.
(07:38):
That was so I was an entrepreneur back then, but
I didn't take it to the next level. You took
an idea of tacos, you put a nice catchy name
to it, and pretty little tacos. How did you knew
this was working in the height of the pandemic.
Speaker 1 (07:50):
Well, I didn't know it would work, and I think
that that was the reason why I was able to
do it. I really didn't have a choice. I didn't
get any assistant there, any help, and everything you know,
shut down. So for me, it was like survival. So
when I was able to take out the fear and
just know that I had to do it, it made
(08:11):
it easier for me. I didn't really have a choice,
and you know, going into it, my expectations were very low.
I just expected to pay my bills and you know,
and very quickly, like I was. When I got there,
I was a little afraid because I had done so
much research. I did so much research that it scared
me and it told me that I wouldn't be able
to afford to hire anybody. So I was like, Okay,
I have to do everything myself. So at the beginning,
(08:32):
I was cooking everything, I was loading it up and
I was putting it on the truck, and I was
selling everything. My mom was helping me, my brother was
helping me, and you know, we were making things work.
But what I started to realize, you know, that people
really liked it was when I got to Triting Yards.
And once I got there, I started to have like
really long lines, like like crazy lines, and it was
(08:52):
just very humbling, you know, and it took a lot
of time.
Speaker 2 (08:55):
How many rides of tacos that you have?
Speaker 3 (08:58):
Then?
Speaker 2 (08:58):
Because I know you have a big menu. Were going
to get to the menu in the next break, But
how many variations of tacos that you have at the start?
Speaker 1 (09:07):
At the beginning, I only had chicken steak and oxtails.
Speaker 2 (09:10):
Chicken steak and ox tail lying around the box.
Speaker 1 (09:14):
Yes, the street corn, that's it.
Speaker 2 (09:20):
And now now street tacos are smaller, correct if I'm
not mistaken, they're smaller versus other tacos. Now do you
do you do just street tacos or do you do
the other version of tacos at your current locations?
Speaker 1 (09:37):
I pretty much always have used the full sized taco.
I don't believe in stamping the meat. The tacos are
pretty feeling like for me, I probably could eat three
and then I'm four, So I put a lot of
meat in them. You know. I make sure that we're
not stingy. You know that's my biggest.
Speaker 2 (09:58):
You got your you are I'm a fan already because
I hate people. I never understand. I go into restaurants people,
you know, they be counting the meat they putting on
your plate. It's this one restaurant I go, I'm not
gonna name the name, and I can they just count
the amount of meat they put on a plate. I'm
gonna really come put some meat on that and I
come back. But now you're already frustrating me because.
Speaker 3 (10:19):
I'm down too.
Speaker 2 (10:20):
I'm counting why you're counting.
Speaker 1 (10:22):
And you're still hungry.
Speaker 2 (10:23):
I'm still hungry. So now there were a lot of
roadblocks and licensinging, and because with the kitchens you were using,
can you run us through that before we go to
the break that some of the frustration Because we're all
dreamers and when you dream, the reality is is not
as as comfortable or as easy as the dream makes
(10:44):
it out to be. What were some of the roadblocks
you got before you really start seeing your your light shine?
Speaker 1 (10:51):
Well, the biggest thing was obviously I started it with,
you know, a little to no money. So it was
literally like I was in green every day, you know,
and eventually I started to get to the point to work.
It made sense. But the biggest thing that I had
a problem with was like, obviously I started during the
pandemic and all the government was shut down. I couldn't
(11:12):
call the health department and say, hey, you know, am
I doing this right? You know, I don't want like
I did call, but I couldn't get I couldn't get through.
So I emailed and that ended up saving me. So
when they did open back up, they did see that
I had been reaching out to them, and so I
wasn't like in trouble or anything. But I found out
that there were so many things that I had been
misinformed about, and the number one thing was commisary kitchens.
(11:33):
Commissary kitchens. There are some good commentsary kitchens, don't get
me wrong, but a lot of them. If you don't
know what you're looking for, they will scam you. You
will be paying for a permit that they don't have
the qualifications to get you. And so that happened to
me twice. I lost a lot of money thinking that,
you know, I was doing the right things, not you know,
while the health department was closed, and when they opened
(11:55):
they informed me, oh, well, you know, these people don't
even have a permit for you to get your food
truck permanent. So once I found that out, it was like, okay,
back to square one. And then it ended up making
me park my truck, you know, and then ultimately because
it was parked, someone did fill my first food truck.
But I have since got a new food truck, and
so that's why now you know, we're getting back outside.
(12:18):
But that was the biggest thing for me. It's it's
kind of not really knowing the ins and outs, and
a lot of people, a lot of gatekeeping people weren't
really helpful to people, the other people in the food
truck parks. So I had to figure it out on
my own.
Speaker 2 (12:29):
Okay, I wanted to slow it down a little bit
because some things you said, I don't know, and I
think that a lot of people need hear. You said
permit like permit licensee a commersary kitchen. What are commosary kitchens?
What is that?
Speaker 1 (12:41):
Well, you need a commissary kitchen because you can't cook
your you can't cook your food out of your house.
You need to be able to have a space where
you have the designated area to where you can cook,
store and prepare your food, and then also be able
to pull your food truck in, clean your food truck
out properly according to the health you know department. And
you have to have a base. It's like your base
(13:02):
of operations, Like you can't just have your food truck
part in front of your house, like you have to
have a base of operations, and so that's what that
is supposed to serve as, but a lot of people
get it confused with there's another there's like a a
permit that's for caterers, right, So a lot of these
commissary kitchens they go through the Department of Agriculture, you know,
(13:24):
as opposed to the Department of Health. So they're not
even the right type of you know, permit. So once
you get in there, they don't tell you that. They
just take your money, you know, and then once you
go down to the health department, they're like, we don't
you know, you can't use that.
Speaker 2 (13:37):
You got to follow the rute and you got to
listen to a store. We were right back with more.
Speaker 3 (13:41):
Please don't go anywhere. We'll be right back with more.
Money Making Conversations Master Class. Welcome back to the Money
Making Conversations master Class, hosted by Rashaan McDonald.
Speaker 2 (14:00):
Welcome back to Money Making Conversations Masterclass. I'm talking to
the owner, creator, CEO, president, do it all a pretty
little tak host. We have a caller on a call Sarah.
How are you doing? Sarah? Welcome to the show. You're
speaking to Rashon McDonald and MICHAELA. Merrick.
Speaker 1 (14:15):
What is your question, Well.
Speaker 4 (14:17):
It's more of a comment. I just want to say, like,
you're honestly a huge, huge inspiration to somebody like me.
I'm not in the food industry, but I am a
new business owner and just to hear your story, how
like you didn't give up and you had all these
obstacles and still have a successful business. I definitely went
(14:38):
there the one downtown Colony Square and it was an
amazing experience. So I just wanted to say, like, you're
a huge, huge inspiration and I'm so proud of you
and just keep going.
Speaker 1 (14:51):
I guess firing other so much. Sarah.
Speaker 2 (14:55):
Well, Sarah, thank you for making that phone call. And
I want to turn my question back to you. This
is not this is normal for you. You are an inspiration.
Your story. I wanted to tell you a story because
you know, you know, I tried to do my homework
and I knew first of all, the fact that you
opened your business in the middle of COVID. That was like,
because I know you was a you know, a separation,
(15:16):
you could get close to each other, you had business,
had the hours they had to operate, and there was
so many rules that were in place, and then you
I didn't know the fact that you really couldn't get
your your licenses because basically nobody was in offices and
when they when they got back, they had to do
catch up. And then you was out there trying to
go to these little commisary kitchens and they were just
(15:37):
abusing the relationship because they know you didn't know. But
all that it was that your parents, which is your brother,
who kept you focused, who kept saying, don't give up,
don't give up, you can do it. This is your dream.
Keep your prayers strong. What was it?
Speaker 1 (15:50):
My daughter's channing. She's seven now, but you know, when
I started the business, she was poor. But she's always
been very proud of me. You know, every school when
she goes to she brags about me so much. But
I'm always doing events at her schools or you know,
catering her friend's birthday parties because she's my biggest fan.
So that is that's my biggest insoration. That's what keeps
(16:13):
me going. I just want her to have a head start.
I want her to understand that you know, she can
she can do anything she wants to like, and I'm
going to show her how So that's you know I
do that. And then also for my family, like I like,
my dad had a restaurant in the past, but you
know he didn't really didn't last. So for him and
for everybody in my family, like, they're really proud of me.
(16:35):
So that pushes me.
Speaker 2 (16:36):
He keeps me going, Wow, you know now what are
what are there? What are their specialties? Okay, because you
see your father's a chef and your brother's a chef,
and then you've opened this very popular creole mexicanan street
taco concept. What what where would where were these skills
trained in?
Speaker 1 (16:53):
Well? My dad like, well, we're Creole. So my dad
he's he's a creole. He has does Creole cuisine. His
favorite line is a seafood pot pie. It's really good,
crap fish, crab, shrimp, really good. So I really like that.
My brother, he's a little bit he can do it all.
He's very well rounded. He can do anything when it
(17:16):
comes to food. He's like one of my biggest inspirations.
He's very smart. He knows his stuff. You know, a
lot of the things that I've learned along the way
are just listening to him or being around him. You know,
I've learned a lot of things and he doesn't even
realize it. So you know, I listen to absorbed and
I pay attention to him. He's very well around it.
He does caterings. He was probably one of the first
(17:40):
Instagram celebrity chefs. He's cooked for everybody. He's done a
lot of things. He thoughts a lot to be proud of.
Speaker 2 (17:45):
And here, who's your brother? Now? You tell me has
some information? I need to know your brother? Who is
your brother?
Speaker 1 (17:51):
My brother's name is chef Mike Bally, my little brother.
Speaker 2 (17:54):
Out there on Instagram, out there just blowing up doing
his own thing too. So you know, so you got
a social media celebrity chef brother, and then you got
a creole Mexican street taco concept is blowing up all
over the city. And then you want to put it
in every every gas station around the country. Really, that's
(18:15):
what you want to do. You know? Now? What starts
to elevate that dream? Like you said, because it's all
about food quality. You know, what they get over here,
they get over there. How do you maintain that.
Speaker 1 (18:29):
I have all my prep in one space, I have
everything cooked in one kitchen by the same prep team,
and I just divvy it out. That's the easiest way
for me to do it. I am going to for
some co packing options soon, which will be like, you know,
I send my recipe to a company and they make it,
you know, in mass production, and they send it back
to me. But for right now, I like to keep
(18:53):
the fresh and authentic. I like to keep you know,
keep it where it feels like someone feel a lot
of love into it. So I haven't really like you know,
wants to pass it over just shit. But for now,
that's what I do. I have the same prep ladies
that I've always started with, and yeah, they know the
recipes and they do they do pretty good.
Speaker 2 (19:09):
Okay, cool, So do they you know, like they like, now,
are your recipes like secret recipes you know? With they
you know, they have to sign n DA's and all
this stuff.
Speaker 1 (19:20):
Yes, yes, yes, yes, everyone has to sign NDAs. I
just actually updated everybody's NBA last week, So yes.
Speaker 2 (19:27):
They go in their kitchen. They can't go around there
trying to make their own little street tacos.
Speaker 1 (19:32):
Even the cashiers. Everybody has to sign an NBA.
Speaker 2 (19:35):
There you go. Everybody, listen to this now because I.
Speaker 1 (19:38):
Keep it equal opportunity, you know. And don't get me wrong,
I do have a lot of people that work with
me that want to have their own companies, and like,
you know, that's why I'm here, you know, on this
journey together. I mean, I feel like they're learning if
they're paying attention to me and they're learning so well,
you know.
Speaker 2 (19:54):
That's important because I want to I want people to
hear this like share or heard you Sharah is seeing you.
Because there's business and there is relationships. In business supersedes relationship.
Business superseded love, business superseds family because it's business. And
I've been there. No, I've hired my family and kept
(20:16):
it emotional. And guess what I lost because I forgot
the power and the rules of business. And it's important.
So if you got to get people thiss oude in
the NBA, sign it otherwise you will pay a price
for that later on. Am I right?
Speaker 1 (20:33):
You have to make sure you protect yourself always. It
also keeps it honest and you know, keeps the integrity. Hi,
No one is you know, trying to steal anything from you.
So it works out.
Speaker 2 (20:44):
Now, what makes food truck business so competitive is so cutthroat.
Speaker 1 (20:51):
There's so many new food truck owners like your.
Speaker 2 (20:54):
Voice, your voice dropping, There's so many out therey shuh.
Speaker 1 (20:59):
If you do research right, like you'll see like there's
I don't know the exact numbers, but I'm pretty sure
there's like been an influx of like food trucks that
came in after the pandemic during the pandemic, So it's
very competitive. When I was at Triton Yards, I had
a standing spot, so it was like no other taco
people really wanted to come into the parking lot when
(21:20):
we were there, you know, And I didn't have a
problem with them coming, you know, welcome. I like to
I'll go try and I like tacos. But it was
just kind of like they really didn't want to be there.
But it's very competitive. I but I thrive off of that.
You know. I like to study and see the best
of the best, and you know, I just level up
every time. So you know, it doesn't it doesn't intimidate me.
Speaker 2 (21:41):
You know, I feel like I'm talking to the Tupac
of tacos here. Keep your head up, keep your head up.
You're coming over here, messing with my tacos. Gonna be
a problem. I love talking to you. I loved I loved.
I love your family, your moms or flight attendancies out
there told let's go get a food truck. She's inspiration.
(22:02):
Your daughter is so proud of you. She talks about
you that gives you inspiration, that let you know that
you're making the difference. You're inspiring a future entrepreneur and
your daughter. She's seeing that you don't have to do
an eight to five, that you can believe in your
own dreams. She's also saying that you don't have to
go to college to be successful, which is what this
new generation is telling us. And we're starting to see
(22:23):
there are different rules. Allow those different rules to happen.
But Pretty Little Tacos is your brand, is your baby. Again,
before we wrap up, tell everybody in Atlanta, Georgia and
around the country, because everybody listening to that they don't
nobody pretty Little Tacos now how they can file your
locations in the city of Atlanta.
Speaker 1 (22:40):
You can follow us on Instagram at pretty Little Tacos
atl You can also go to our website at www
dot pretty Little Tacos dot com and that will have
all of our social media handles on there. You can
send us an email, do a catering inquiry, whatever you
would like to do. Our location is in Quality Square
in Politan Road Food All and then we also have
(23:01):
one on forty three fifty jones Borough Road in Union City.
It's located inside of the gas station.
Speaker 2 (23:05):
You're coming back, right, Mikayla.
Speaker 1 (23:07):
Yeah, I'll be back, And then it's available to be
booked if you have an event that you want to
put up to any festivals. We are looking for you guys.
We really want to get our trucks back outside and
we're ready to go, you know, fully staffed, fully loaded,
and ready to go.
Speaker 2 (23:23):
Well, I want to thank you for taking that time,
pretty little tacos and I am a text math nex nut.
I'm telling you so so the fact that you have
a business out there that's thriving. I can't you know,
I'm on NPR, so I just can't say I'm gonna
come by, but let me know that thank you for
giving me the location. I guess I could say that again.
Thank you for coming on Money Making Conversation master Class.
(23:45):
You are an inspiration. You are very unique in what
you're doing. I say that because of the fact that
you're following your dreams and a lot of people don't
and don't think they're passing our dreams every day and
you're doing it. Thank you for coming on Money Making
Conversations master Class.
Speaker 1 (23:57):
Thank you so much for having me. I have a
good day.
Speaker 2 (23:59):
Bye bye. She's so busy, so professional. Thank you, thank
you for coming on my show. I want to thank
you guys for listening to my show again. I'll be
back next week as I am every week with a
new set of people who are going to make a
difference in your life. Talk to you soon. Money Making
Conversation Masterclass, Rshawn McDonald. I'm out. This has been another
edition of Money Making Conversation Masterclass hosted by me Rushawn McDonald.
(24:22):
Thank you to our guests on the show today and
thank you o listening to audience now. If you want
to listen to any episode I want to be a
guest on the show, visit Moneymakingconversations dot com. Our social
media handle is money Making Conversation. Join us next week
and remember to always leave with your gifts. Keep winning
Hi.
Speaker 2 (00:00):
I am Rashan McDonald, a host of weekly Money Making
Conversation Masterclass show. The interviews and information that this show
provides are for everyone. It's time to stop reading other
people's success stories and start living your own. If you
want to be a guest on my show, please visit
our website, money Making Conversations dot com and click to
be a guest button Chris submit and information will come
(00:23):
directly to me. Now, let's get this show started. If
you go to my Facebook page, you will see food.
You'll see a lot of food. I get. I'll be
in the airport. People to stop, Ushan. Can you stop
posting food on your Facebook page? Can you stop posting
food on your Instagram? They'll call me cakemn, They'll call
me the baker there They're asked me for food and
(00:43):
be serious. I'll be sitting on the plane that said,
can you bring me a pie? Can you pull a
pile of your out of your overhand? Can you can
you do something Rashan? Well, I got somebody that's what
she does for a living. I just bake for fun.
Pretty Little Tacos is a Creole Mexican street taco concept.
Finally by Mikayla Merrick. In May of twenty twenty, an
industry veteran mark launched in Triton Yards in May of
(01:06):
twenty twenty. May of twenty twenty, COVID. COVID didn't stop her,
did not stop her. Pandemic virus was raging all around
and she was following to her dreams. Pretty Little Tacos
offers vegan alternatives as well as dessert tacos. You know,
I want to ask about that dessert tacos including peach
cobbler and strawberry shortcake. She was on the show to
(01:27):
tell us her story from food trucks to the restaurant
and now back to the streets. Please work with the
money Making Conversations Master Class. MICHAELA. Merrick, How you.
Speaker 1 (01:35):
Doing, I'm doing well. How were you good?
Speaker 2 (01:39):
Good, good good? Pretty Little Tacos? How did you come
up with that name?
Speaker 1 (01:42):
Well, parted opening up my company. I had like a
cooking show with one of my friends and we were
called pretty Little Cooks Pretty Little the same time. Yeah,
so we had like a little it wasn't really a podcast.
We didn't get a chance to really do go like
maybe three or four episodes. But I really just liked
the ring that I had to it. So eventually, when
I started my business, I just, you know, transmit that.
Speaker 2 (02:05):
Over pretty little taco. And it's a catchy term and
it's an original term because your Google it pops up.
So the whole concept of of we got the tile
of pretty little tacos. But why tacos?
Speaker 1 (02:19):
Well, I love tacos. I've never really been able to
pass them.
Speaker 2 (02:23):
Now, let me askuge it for a your started. Is
it meal or flour? I'm a flower. I'm a flower person.
So are you meal or flour?
Speaker 1 (02:31):
I like flour, but I do like both. It just
depends on the type of tacos. You know, some tacos
require flower towards you is trum. I feel like taste
better with corns. So I am a taco freak. Like
I love tacos. Everywhere I go. If I see a
taco truck, I'm gonna stop. I'm gonna try it. When
I go to La I hunt down the street corn vendors.
(02:52):
You know, I just love it. You know, I've always
loved it. So me and my family, like we always cook.
That's what we do, you know, our favorite things to
eat his tacos. So my brother is a chef. We
you know, we come up with all types of unique
tacos and we eat them at home. So when the
pandemics happened.
Speaker 2 (03:10):
So you say your brother's a chef, so he's he's
a person who went to school and it became a
trained chef. I'm assuming when you say that, correct?
Speaker 1 (03:17):
Right?
Speaker 2 (03:18):
Right? Did you do the same? Did you do the same?
Speaker 1 (03:20):
I didn't.
Speaker 2 (03:21):
Okay, no you didn't. And you own a business and food.
How did you pull that? How did you pull it?
Speaker 1 (03:29):
Well? I think it was just perfect timing. Really, there
was like a time frame where in the beginning of
the pandemic where everybody was on tall and my brain
was moving and I was like, you know, I told
my mom, I said, Mama, have this idea, and she
was like okay, she believed in it. And the next
morning she woke me up and was like, let's go
get a food truck. And I was like what And
(03:50):
she was like, let's go do it.
Speaker 2 (03:51):
And I was like okay, no, no, no, no, go
get a job, girl, No, let's go get a food truck.
Speaker 1 (04:00):
So you've only had a job and I was always
very like hard working. I've alway been like number one
in customer service. Wherever I've been, I've been in the
like well, I've worked in like bar services areas. I've
worked in clubs, I worked in restaurants. I've worked a
little bit of everywhere.
Speaker 2 (04:17):
So you're a person. You're a people person naturally.
Speaker 1 (04:20):
Yeah, And I know what the people want. I mean,
you know, I think I do well.
Speaker 2 (04:23):
You're successful. We're going to talk about that in a minute.
But let me let me get back to your mom.
And so your your dad's a chef, you said, and
your brother's a chef, right your.
Speaker 1 (04:32):
Mom My mom is a flight as in the Southwest.
Speaker 2 (04:35):
Okay, cool? And then you, like I said, was you
did a lot of different jobs. Did you go to college?
Speaker 1 (04:40):
Did you I did go to college. I went to
I went to I went to Georgia Perimeter And when
the pandemic started, I was in school the dental hygiene.
And the funny thing is that my dad always told me, like,
you need to go back to school and go back
to school. So I went back to school and then
the pandemic happened, and then I started this business and
my dad was like, oh, you don't need school, focus
on So if I stopped going to school, so I
(05:02):
can focus on pretty little talkhos so.
Speaker 2 (05:04):
Pretty So your funny is your family's funny. Go to
get your get you get. Stop taking to make them tacos, girl,
make them tacos girl. Mama, look at the food truck.
Looks at the food truck. So so I love that
that was a whole family. Their whole family is entrepreneurial oriented,
and they wouldn't allow you to like sit back and go,
you know, like some people will if this goal is
(05:25):
not working. Some people sit back and sulk. I'll feel
sorry for themselves or or just say this is not
going to happen. Oh woe is me? That doesn't seem
like your family, And it doesn't seem like that's you either.
Speaker 1 (05:38):
Oh No, I'm very resilient. I don't take no for
an answer. I literally I've learned as I've gone. I've
listened to my customers. I try to apply to every
single customer the same way, you know, genuine to their
circumstances or their experience. And I learned from it and
that's just the best way that I can. You know,
I could tell anybody you have to be resilient. You
(05:59):
can't give up. You have to keep going, like at
the end of the day, Like as you go, you
start to have people that depend on you, not only
your employees, but your customers. Like they don't want they
don't want to see you not succeed. They want you
to be the best that you can be. So you
have to just keep going. You can't give up.
Speaker 2 (06:15):
Okay, I'm talking to the owner of Pretty Little Tacos
is based in Atlanta, and I'm sure I'm in a location.
Do you have in Atlanta right now?
Speaker 1 (06:23):
We have technically we have three. So we have the
one that's in Politan Road located in Colony Square, which
is like it's really I love that location because it's
very diverse. You never really know who's going to walk
in there, so I love that space. Our next location
that we have is a new spot that we have
in Union City. It's situated more like us to go
(06:43):
delivery pick up like service only the DP gas station.
So I have this whole idea that I want to
get Pretty Little Tacos in every gas station in Atlanta.
So this is my starting point. And then I also
have like a larger restaur up on Moreland Avenue, So
you know, I'm really excited about that.
Speaker 2 (07:05):
Get some tacos, that's what that's the goal.
Speaker 1 (07:06):
Now, Yeah, I'm excited about that. I think that I'll
be able to actually give my customers, you know, an experience,
and that's very important to me.
Speaker 2 (07:14):
Let's talk about it all hot. It all started because,
you know, I know, in college, I was made. I
was in my dorm room. I was I was. I
was making pizzas, selling pizzas out of my dorm room.
I had a little medium pizza. All they served, had
my little crust already pre made, turned and converted a
walk into a into an oven, and I would have
two pizzas I would serve. You know, it was pepperoni
and it was a hamburger, and I had my ragu sauce.
(07:38):
That was so I was an entrepreneur back then, but
I didn't take it to the next level. You took
an idea of tacos, you put a nice catchy name
to it, and pretty little tacos. How did you knew
this was working in the height of the pandemic.
Speaker 1 (07:50):
Well, I didn't know it would work, and I think
that that was the reason why I was able to
do it. I really didn't have a choice. I didn't
get any assistant there, any help, and everything you know,
shut down. So for me, it was like survival. So
when I was able to take out the fear and
just know that I had to do it, it made
(08:11):
it easier for me. I didn't really have a choice,
and you know, going into it, my expectations were very low.
I just expected to pay my bills and you know,
and very quickly, like I was. When I got there,
I was a little afraid because I had done so
much research. I did so much research that it scared
me and it told me that I wouldn't be able
to afford to hire anybody. So I was like, Okay,
I have to do everything myself. So at the beginning,
(08:32):
I was cooking everything, I was loading it up and
I was putting it on the truck, and I was
selling everything. My mom was helping me, my brother was
helping me, and you know, we were making things work.
But what I started to realize, you know, that people
really liked it was when I got to Triting Yards.
And once I got there, I started to have like
really long lines, like like crazy lines, and it was
(08:52):
just very humbling, you know, and it took a lot
of time.
Speaker 2 (08:55):
How many rides of tacos that you have?
Speaker 3 (08:58):
Then?
Speaker 2 (08:58):
Because I know you have a big menu. Were going
to get to the menu in the next break, But
how many variations of tacos that you have at the start?
Speaker 1 (09:07):
At the beginning, I only had chicken steak and oxtails.
Speaker 2 (09:10):
Chicken steak and ox tail lying around the box.
Speaker 1 (09:14):
Yes, the street corn, that's it.
Speaker 2 (09:20):
And now now street tacos are smaller, correct if I'm
not mistaken, they're smaller versus other tacos. Now do you
do you do just street tacos or do you do
the other version of tacos at your current locations?
Speaker 1 (09:37):
I pretty much always have used the full sized taco.
I don't believe in stamping the meat. The tacos are
pretty feeling like for me, I probably could eat three
and then I'm four, So I put a lot of
meat in them. You know. I make sure that we're
not stingy. You know that's my biggest.
Speaker 2 (09:58):
You got your you are I'm a fan already because
I hate people. I never understand. I go into restaurants people,
you know, they be counting the meat they putting on
your plate. It's this one restaurant I go, I'm not
gonna name the name, and I can they just count
the amount of meat they put on a plate. I'm
gonna really come put some meat on that and I
come back. But now you're already frustrating me because.
Speaker 3 (10:19):
I'm down too.
Speaker 2 (10:20):
I'm counting why you're counting.
Speaker 1 (10:22):
And you're still hungry.
Speaker 2 (10:23):
I'm still hungry. So now there were a lot of
roadblocks and licensinging, and because with the kitchens you were using,
can you run us through that before we go to
the break that some of the frustration Because we're all
dreamers and when you dream, the reality is is not
as as comfortable or as easy as the dream makes
(10:44):
it out to be. What were some of the roadblocks
you got before you really start seeing your your light shine?
Speaker 1 (10:51):
Well, the biggest thing was obviously I started it with,
you know, a little to no money. So it was
literally like I was in green every day, you know,
and eventually I started to get to the point to work.
It made sense. But the biggest thing that I had
a problem with was like, obviously I started during the
pandemic and all the government was shut down. I couldn't
(11:12):
call the health department and say, hey, you know, am
I doing this right? You know, I don't want like
I did call, but I couldn't get I couldn't get through.
So I emailed and that ended up saving me. So
when they did open back up, they did see that
I had been reaching out to them, and so I
wasn't like in trouble or anything. But I found out
that there were so many things that I had been
misinformed about, and the number one thing was commisary kitchens.
(11:33):
Commissary kitchens. There are some good commentsary kitchens, don't get
me wrong, but a lot of them. If you don't
know what you're looking for, they will scam you. You
will be paying for a permit that they don't have
the qualifications to get you. And so that happened to
me twice. I lost a lot of money thinking that,
you know, I was doing the right things, not you know,
while the health department was closed, and when they opened
(11:55):
they informed me, oh, well, you know, these people don't
even have a permit for you to get your food
truck permanent. So once I found that out, it was like, okay,
back to square one. And then it ended up making
me park my truck, you know, and then ultimately because
it was parked, someone did fill my first food truck.
But I have since got a new food truck, and
so that's why now you know, we're getting back outside.
(12:18):
But that was the biggest thing for me. It's it's
kind of not really knowing the ins and outs, and
a lot of people, a lot of gatekeeping people weren't
really helpful to people, the other people in the food
truck parks. So I had to figure it out on
my own.
Speaker 2 (12:29):
Okay, I wanted to slow it down a little bit
because some things you said, I don't know, and I
think that a lot of people need hear. You said
permit like permit licensee a commersary kitchen. What are commosary kitchens?
What is that?
Speaker 1 (12:41):
Well, you need a commissary kitchen because you can't cook
your you can't cook your food out of your house.
You need to be able to have a space where
you have the designated area to where you can cook,
store and prepare your food, and then also be able
to pull your food truck in, clean your food truck
out properly according to the health you know department. And
you have to have a base. It's like your base
(13:02):
of operations, Like you can't just have your food truck
part in front of your house, like you have to
have a base of operations, and so that's what that
is supposed to serve as, but a lot of people
get it confused with there's another there's like a a
permit that's for caterers, right, So a lot of these
commissary kitchens they go through the Department of Agriculture, you know,
(13:24):
as opposed to the Department of Health. So they're not
even the right type of you know, permit. So once
you get in there, they don't tell you that. They
just take your money, you know, and then once you
go down to the health department, they're like, we don't
you know, you can't use that.
Speaker 2 (13:37):
You got to follow the rute and you got to
listen to a store. We were right back with more.
Speaker 3 (13:41):
Please don't go anywhere. We'll be right back with more.
Money Making Conversations Master Class. Welcome back to the Money
Making Conversations master Class, hosted by Rashaan McDonald.
Speaker 2 (14:00):
Welcome back to Money Making Conversations Masterclass. I'm talking to
the owner, creator, CEO, president, do it all a pretty
little tak host. We have a caller on a call Sarah.
How are you doing? Sarah? Welcome to the show. You're
speaking to Rashon McDonald and MICHAELA. Merrick.
Speaker 1 (14:15):
What is your question, Well.
Speaker 4 (14:17):
It's more of a comment. I just want to say, like,
you're honestly a huge, huge inspiration to somebody like me.
I'm not in the food industry, but I am a
new business owner and just to hear your story, how
like you didn't give up and you had all these
obstacles and still have a successful business. I definitely went
(14:38):
there the one downtown Colony Square and it was an
amazing experience. So I just wanted to say, like, you're
a huge, huge inspiration and I'm so proud of you
and just keep going.
Speaker 1 (14:51):
I guess firing other so much. Sarah.
Speaker 2 (14:55):
Well, Sarah, thank you for making that phone call. And
I want to turn my question back to you. This
is not this is normal for you. You are an inspiration.
Your story. I wanted to tell you a story because
you know, you know, I tried to do my homework
and I knew first of all, the fact that you
opened your business in the middle of COVID. That was like,
because I know you was a you know, a separation,
(15:16):
you could get close to each other, you had business,
had the hours they had to operate, and there was
so many rules that were in place, and then you
I didn't know the fact that you really couldn't get
your your licenses because basically nobody was in offices and
when they when they got back, they had to do
catch up. And then you was out there trying to
go to these little commisary kitchens and they were just
(15:37):
abusing the relationship because they know you didn't know. But
all that it was that your parents, which is your brother,
who kept you focused, who kept saying, don't give up,
don't give up, you can do it. This is your dream.
Keep your prayers strong. What was it?
Speaker 1 (15:50):
My daughter's channing. She's seven now, but you know, when
I started the business, she was poor. But she's always
been very proud of me. You know, every school when
she goes to she brags about me so much. But
I'm always doing events at her schools or you know,
catering her friend's birthday parties because she's my biggest fan.
So that is that's my biggest insoration. That's what keeps
(16:13):
me going. I just want her to have a head start.
I want her to understand that you know, she can
she can do anything she wants to like, and I'm
going to show her how So that's you know I
do that. And then also for my family, like I like,
my dad had a restaurant in the past, but you
know he didn't really didn't last. So for him and
for everybody in my family, like, they're really proud of me.
(16:35):
So that pushes me.
Speaker 2 (16:36):
He keeps me going, Wow, you know now what are
what are there? What are their specialties? Okay, because you
see your father's a chef and your brother's a chef,
and then you've opened this very popular creole mexicanan street
taco concept. What what where would where were these skills
trained in?
Speaker 1 (16:53):
Well? My dad like, well, we're Creole. So my dad
he's he's a creole. He has does Creole cuisine. His
favorite line is a seafood pot pie. It's really good,
crap fish, crab, shrimp, really good. So I really like that.
My brother, he's a little bit he can do it all.
He's very well rounded. He can do anything when it
(17:16):
comes to food. He's like one of my biggest inspirations.
He's very smart. He knows his stuff. You know, a
lot of the things that I've learned along the way
are just listening to him or being around him. You know,
I've learned a lot of things and he doesn't even
realize it. So you know, I listen to absorbed and
I pay attention to him. He's very well around it.
He does caterings. He was probably one of the first
(17:40):
Instagram celebrity chefs. He's cooked for everybody. He's done a
lot of things. He thoughts a lot to be proud of.
Speaker 2 (17:45):
And here, who's your brother? Now? You tell me has
some information? I need to know your brother? Who is
your brother?
Speaker 1 (17:51):
My brother's name is chef Mike Bally, my little brother.
Speaker 2 (17:54):
Out there on Instagram, out there just blowing up doing
his own thing too. So you know, so you got
a social media celebrity chef brother, and then you got
a creole Mexican street taco concept is blowing up all
over the city. And then you want to put it
in every every gas station around the country. Really, that's
(18:15):
what you want to do. You know? Now? What starts
to elevate that dream? Like you said, because it's all
about food quality. You know, what they get over here,
they get over there. How do you maintain that.
Speaker 1 (18:29):
I have all my prep in one space, I have
everything cooked in one kitchen by the same prep team,
and I just divvy it out. That's the easiest way
for me to do it. I am going to for
some co packing options soon, which will be like, you know,
I send my recipe to a company and they make it,
you know, in mass production, and they send it back
to me. But for right now, I like to keep
(18:53):
the fresh and authentic. I like to keep you know,
keep it where it feels like someone feel a lot
of love into it. So I haven't really like you know,
wants to pass it over just shit. But for now,
that's what I do. I have the same prep ladies
that I've always started with, and yeah, they know the
recipes and they do they do pretty good.
Speaker 2 (19:09):
Okay, cool, So do they you know, like they like, now,
are your recipes like secret recipes you know? With they
you know, they have to sign n DA's and all
this stuff.
Speaker 1 (19:20):
Yes, yes, yes, yes, everyone has to sign NDAs. I
just actually updated everybody's NBA last week, So yes.
Speaker 2 (19:27):
They go in their kitchen. They can't go around there
trying to make their own little street tacos.
Speaker 1 (19:32):
Even the cashiers. Everybody has to sign an NBA.
Speaker 2 (19:35):
There you go. Everybody, listen to this now because I.
Speaker 1 (19:38):
Keep it equal opportunity, you know. And don't get me wrong,
I do have a lot of people that work with
me that want to have their own companies, and like,
you know, that's why I'm here, you know, on this
journey together. I mean, I feel like they're learning if
they're paying attention to me and they're learning so well,
you know.
Speaker 2 (19:54):
That's important because I want to I want people to
hear this like share or heard you Sharah is seeing you.
Because there's business and there is relationships. In business supersedes relationship.
Business superseded love, business superseds family because it's business. And
I've been there. No, I've hired my family and kept
(20:16):
it emotional. And guess what I lost because I forgot
the power and the rules of business. And it's important.
So if you got to get people thiss oude in
the NBA, sign it otherwise you will pay a price
for that later on. Am I right?
Speaker 1 (20:33):
You have to make sure you protect yourself always. It
also keeps it honest and you know, keeps the integrity. Hi,
No one is you know, trying to steal anything from you.
So it works out.
Speaker 2 (20:44):
Now, what makes food truck business so competitive is so cutthroat.
Speaker 1 (20:51):
There's so many new food truck owners like your.
Speaker 2 (20:54):
Voice, your voice dropping, There's so many out therey shuh.
Speaker 1 (20:59):
If you do research right, like you'll see like there's
I don't know the exact numbers, but I'm pretty sure
there's like been an influx of like food trucks that
came in after the pandemic during the pandemic, So it's
very competitive. When I was at Triton Yards, I had
a standing spot, so it was like no other taco
people really wanted to come into the parking lot when
(21:20):
we were there, you know, And I didn't have a
problem with them coming, you know, welcome. I like to
I'll go try and I like tacos. But it was
just kind of like they really didn't want to be there.
But it's very competitive. I but I thrive off of that.
You know. I like to study and see the best
of the best, and you know, I just level up
every time. So you know, it doesn't it doesn't intimidate me.
Speaker 2 (21:41):
You know, I feel like I'm talking to the Tupac
of tacos here. Keep your head up, keep your head up.
You're coming over here, messing with my tacos. Gonna be
a problem. I love talking to you. I loved I loved.
I love your family, your moms or flight attendancies out
there told let's go get a food truck. She's inspiration.
(22:02):
Your daughter is so proud of you. She talks about
you that gives you inspiration, that let you know that
you're making the difference. You're inspiring a future entrepreneur and
your daughter. She's seeing that you don't have to do
an eight to five, that you can believe in your
own dreams. She's also saying that you don't have to
go to college to be successful, which is what this
new generation is telling us. And we're starting to see
(22:23):
there are different rules. Allow those different rules to happen.
But Pretty Little Tacos is your brand, is your baby. Again,
before we wrap up, tell everybody in Atlanta, Georgia and
around the country, because everybody listening to that they don't
nobody pretty Little Tacos now how they can file your
locations in the city of Atlanta.
Speaker 1 (22:40):
You can follow us on Instagram at pretty Little Tacos
atl You can also go to our website at www
dot pretty Little Tacos dot com and that will have
all of our social media handles on there. You can
send us an email, do a catering inquiry, whatever you
would like to do. Our location is in Quality Square
in Politan Road Food All and then we also have
(23:01):
one on forty three fifty jones Borough Road in Union City.
It's located inside of the gas station.
Speaker 2 (23:05):
You're coming back, right, Mikayla.
Speaker 1 (23:07):
Yeah, I'll be back, And then it's available to be
booked if you have an event that you want to
put up to any festivals. We are looking for you guys.
We really want to get our trucks back outside and
we're ready to go, you know, fully staffed, fully loaded,
and ready to go.
Speaker 2 (23:23):
Well, I want to thank you for taking that time,
pretty little tacos and I am a text math nex nut.
I'm telling you so so the fact that you have
a business out there that's thriving. I can't you know,
I'm on NPR, so I just can't say I'm gonna
come by, but let me know that thank you for
giving me the location. I guess I could say that again.
Thank you for coming on Money Making Conversation master Class.
(23:45):
You are an inspiration. You are very unique in what
you're doing. I say that because of the fact that
you're following your dreams and a lot of people don't
and don't think they're passing our dreams every day and
you're doing it. Thank you for coming on Money Making
Conversations master Class.
Speaker 1 (23:57):
Thank you so much for having me. I have a
good day.
Speaker 2 (23:59):
Bye bye. She's so busy, so professional. Thank you, thank
you for coming on my show. I want to thank
you guys for listening to my show again. I'll be
back next week as I am every week with a
new set of people who are going to make a
difference in your life. Talk to you soon. Money Making
Conversation Masterclass, Rshawn McDonald. I'm out. This has been another
edition of Money Making Conversation Masterclass hosted by me Rushawn McDonald.
(24:22):
Thank you to our guests on the show today and
thank you o listening to audience now. If you want
to listen to any episode I want to be a
guest on the show, visit Moneymakingconversations dot com. Our social
media handle is money Making Conversation. Join us next week
and remember to always leave with your gifts. Keep winning
Hosts And Creators
Steve Harvey
Shirley Strawberry
Thomas "Nephew Tommy" Miles
Carla Ferrell
Kier "Junior" Spates
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