April 5, 2023 • 29 mins
Meet Frank and Jintana, owners of Frankly Thai restaurant in Franklin Square, NY. They know a thing or two about hot and spicy. Find out their secret recipe to success, and why their authentic dishes draw guests far and wide, including the Doobie Brothers, Chicago and Journey to name a few.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
The risk takers, innovators, business owners, and they're a couple.
(00:14):
Welcome to a couple of entrepreneurs, a series about couples who start a business together
without ending their relationship.
Hear their unique stories, get tips, advice, and a secret to their success.
Would you work with your spouse?
Hosted by Micki and Tony, a couple of entrepreneurs.
(00:35):
Co-founders of Brandy Shorts.
Chicago, Journey, the Doobie Brothers.
No, this is not about famous classic rock groups.
This is about one of their favorite restaurants.
Today we're talking with Frank and Jen Perone, owners of Frankly Thai Restaurant in Franklin
Square, New York.
(00:56):
Welcome to the show.
So welcome to a couple of entrepreneurs.
Today's guests are Frank and Jen, who are owners of Frankly Thai in Franklin Square,
New York.
Welcome to the show.
Thank you, Mickey.
Thank you, Tony.
Frank and I go back way back.
We've been friends for decades.
(01:17):
You don't want to reveal how many decades.
No, I'm sorry.
Yeah.
So Frank and Jen, tell us a little bit about yourself and your business.
I'm going to let her go first, because it's always ladies first.
Go ahead.
Frankly Thai is created with, I can cook and Frankie can sell.
He's good for sale.
(01:37):
Tasting.
He's testing the food.
I cook it and he sell it.
I met her 20 years ago.
It was a Thai restaurant in Long Island.
We used to go to a nice little place in Green Point on Bedford.
It was just a very small Thai community way back.
This is one 20 years ago, my cousin.
I was a big Pad Thai fan.
But 20 years ago, we were driving in Long Island and we stopped in this little restaurant
(02:01):
on the way to a PC Richards and my cousin goes, forget it.
There's no Thai people out here.
What do you want to stop in?
I said, no, let's give it a try.
So we went in and of course I ordered shrimp pad Thai and chicken coconut soup and satay.
It's my go-to thing.
After eating everything on the menu because the Pad Thai was so good, my cousin told me
get another one and I ordered another dish and out it comes and he sticks a fork and
(02:26):
he goes, get the chicken gall and get the beef ginger and we ate like maniacs for two
hours.
And finally the waitress comes over and says, do me a favor before you bring the check and
you tell the chef to come out of the kitchen.
Now Jin's friend had this restaurant with her husband.
Her husband splits with the waitress.
You know, leaves the woman with the restaurant and along comes Jin.
(02:48):
So I happened to wander into that place at the right time and I asked to meet the chef
and she came out of the kitchen and then what happened?
Give me phone number.
His phone number, I still kept it.
I go, give me my phone number and she called me.
Two days later.
Call him two days later.
One o'clock in the morning.
I didn't even know where Thailand was.
Like I said, Mickey and I go way back.
I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like,
(03:08):
I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like,
I'm like, I'm like, I'm like, okay, there we are.
(03:37):
principle point was she was working in Manhattan after that
after we got together as a relationship and she was on
Avenue a was you can never get into a restaurant and I was
like small you know I was in the pharmacy field and I said
you know what I'm tired of this I says I'm not I didn't get
married for not seeing you for 13 hours a day.
(03:59):
So I says we're going to get a place together. So we took
everything we had
and that's it each other and we took a shot we never thought
about if we didn't make it we never thought about if we would
fail we never had that attitude going in I never did a grand
opening with her I just know I could showcase her food and I
know the customers would love it and everybody thought it was
(04:21):
not for opening in Franklin Square because they said oh it's
such an Italian area you're going to put high food here go
well.
Italian people do have
taste buds we do eat more than pizza might be a refreshing
change to the area and we never did a grand opening the first
weekend we opened we had a close because we ran out of
everything we ran out of every appetizer she made I shut the
(04:44):
store down and had friends come one of them was a New York
City ESU police detective who came to help us mold dumplings
it was crazy.
You know it was but those are the best days you know.
So so what was it like the first couple weeks running a
business together.
We knew we would go home tired but we'll see one of the
(05:05):
together you know and was on 10 because I did all the
shopping we shop daily because we keep everything fresh in
house rather prep every day and the store things that go bad
and a lot of restaurants don't adhere to that anymore they
buy in bulk and then you're lucky if you have a staff that
can kind of filter out the good from the bad and they don't
know what he do with this old carrot throw it in the soup
(05:27):
you know whatever I don't we don't do that in the beginning
it was it was tough but it was a good tough.
It was tough fun a lot of fun we had the best at that time
everybody because everybody kind of felt what was happening
that all of a sudden we turn on the lights didn't do a grand
opening and the doors that plan off by people. So what year
did you open I was June 2010 and you're still going strong
(05:52):
so it was the most challenging thing when you guys started
out and what was the most like wow this is awesome part in the
place of customer come back clear nothing left my happiness
that they love my food and you coming back the challenge that
point is the funny chef because Jen learned from her mom in
Thailand like you know everything's produced now curry
(06:14):
paste and all that stuff is made in a can but my wife gets
the curry paste or something she can enhance it by her flavor
because sometimes it's not exactly perfect, you know so if a
customer comes and says the challenge part was like oh this
is too sweet or this is too sour this is too that high foods
made spoon by spoon if it's made right.
(06:38):
And one spoon is something it's at the rest of your but the
consistency fact of what we do she stuck to her guns and I told
them no matter who brings the food some people say I don't
like it see the Thai community.
The people think they could take advantage of them like oh I
don't like this and give me my money back deal but that's what
the Italian guy comes in.
(06:59):
And I walk over and I say listen if you like it today,
I'm sorry I'll take care of it but don't come tomorrow because
it's it's it's what we make here.
We've succeeded for all these years doing it this way you guys
are giving great advice here so what you guys are saying it's
correct me if I'm wrong is like you guys stay true to who you
were because one person said this one person you didn't change
(07:20):
every 5 seconds.
I'm like the gunslinger for her like I'm the protector you
know I go out there and and I stand up for her product is I
know how good it is I wouldn't bring it to your table.
You know when you taste it you know what I mean it's like
there was a couple of coconut milk companies in Thailand that
were trying to ship goods over here and the coconut milk was
(07:42):
horrible. They put cornstarch in it to make it thick it was
just taste the curry go throw it out. I don't even want to send
it to anybody's table to taste the stick I taste everything.
You guys have roles so you know how you work together.
How we work together.
I don't go in the kitchen she really comes out the front it's
(08:04):
the great that you know we check we check that at the door
and it's not husband and wife when you come in it's partners
because we're partners and that with that comes a lot of weight
because you have to coordinate with each I listen it's got to
be an equal head certain things she wants to do if it butts
against me I have to you know have to go with her you know I
(08:27):
have to bend for her she has to bend for me we you know that's
the roles as far as what we do she takes care of that kitchen
she has nothing to do I do all the invoicing purchasing buying
selling front of house all the insurance things all of that is
all my administrative that's all me she has the quality control
(08:47):
of the kitchen whatever she needs I get her you know and
that's I try to make it as easy as possible.
And how about like together decisions where you guys work
together like you have your roles but other sometimes like
all right we have to really talk about this together well
100% sometimes a taste of something's not on.
Let's say it's a spring roll feeling all right let's say she
(09:09):
designated someone to cook the filling for the spring rolls
because we make all our spring rolls on premises if the
spring roll feeling doesn't taste good and I always cool out
in the water.
Behind the scenes saying get in order spring rolls to taste
the quality of something's off and I'll tell you and it needs
a little more this little more that you know we work it out
that way but it does it does get challenging right you know
(09:30):
because the taste is I'm standing up for her.
Someone to be quality control he's party control he's
getting picked.
Terrible job.
That's a terrible job.
You have to just do a lot of eating it's really hard.
You know and in that in that aspect Mickey knows me all
time I mean this woman here with my dieting drop me from a
(09:52):
size 62 inch waist to a 44.
Yeah huge I was over 400 pounds when I met her I used to
have to go down her stair sideways and I was right.
It was it was in a miracle.
So now you're in a job when you do more eating your restaurant
and you're losing all the way.
It's amazing what I eat right.
I get I get right Christianist you know listen to keep any diet
(10:14):
like all these things on TV zoom whatever you have to adhere
to the diet.
So what's my excuse I have my own chef right so if I have my
diet menu in the kitchen and I know what I'm eating during
the day she's preparing the freshest of everything.
He's a tricky guy right.
Every restaurant hide the chef the chef take the good food
good recipe when the chef left everything gone get a new one
(10:39):
the customer know that why why do Ted is change because you
change the chip he could the chef and why is the same person
that is never changed.
Yeah smart man.
Say I I I I was not change because my our friend he never
came to the restaurant for 2 years he came back.
Well Sony right yeah he has some food.
You can see the same but yeah because he is still here if you
(11:02):
want to change the change you have to change the wife to
I'm not doing that.
That's that's that's that's why sometimes we go to a tire
restaurant you say when a peanut sauce tasted a little bit
different because I ships get 6 month fees still come from
Thailand ago these restaurants to cook and once they leave the
recipe books go with that.
You go and sell the peanuts or some little more this little
(11:26):
one and say no no no no they change the ship.
Constantly it's very hard to keep a consistent chef a lot of
restaurants that are around for that many years have kept that
quality of their product flips like today a lot of the family
members that were carrying those restaurants now don't want to
do the restaurant.
The restaurants industry is not an easy industry we do a lot of
(11:48):
work video production site in the restaurant industry
hospitality industry some don't make it right, especially when
things get tough for this pandemic where there's the economy
you've been going for more than a decade.
If there were a couple things you say hey here's a couple of
things that we really did right to help us succeed.
Constancy of the tears of the food people is keep coming back
(12:09):
keep this one going into this a food and you don't like it
you don't come back but they keep coming back the all
customers coming back OK this is his that you like so that's
the number one and I know I can't find anyone consistency
you know so and the second thing would be you know,
unfortunately would be blessed very blessed you know to be
(12:31):
together and be able to actually accomplish this with
nothing number 2 is your customer service and believing in
each other again consistency but customer service as far as
what the people expect of you you know because the loyalty we
have people coming from I don't want to drive from Linda and
hers the other day just to get take out and I'm like that's
you must have passed I don't have any time restaurants is to
(12:52):
come here is because I wanted to drink noodles she's I was just
in the move for that drunk and noodle I'm taking 3 of them
because I'm taking it home Jim told how to heat it up you
know it's the freshness of what we buy it's all about that
quality of taste that she puts out and knowing what to do
applying what she learned in Thailand bringing it to America
(13:13):
to what I was doing in the medical field you know taking
care of people and invoicing and learning all the backside
stories to running the business.
Well that leads us to the next question your backgrounds how
would you your backgrounds play into the owning this
restaurant I know Frank you are in the pharmacy industry and
Jim we're you always a chef for you come from a different
(13:35):
industry in Thailand my back province customer service I
work in a hotel for 6 years and work in the market and place
another 10 years.
All customer service.
Did you say you worked with American Express yes, well Tony
used to work for.
Yeah, I worked there for 19 years I worked at America's
right, yeah.
More than 10 years customer service that is customer
(13:57):
comfort they need anything sometimes they talk to me but
they have to be happy after some as a full same thing if
customer service give everything that customer need.
What a great background that is a great for every business
frankly good in customer service.
He's very good.
He introduced everything and he's selling he negotiate with
(14:20):
customers who have some time you have tough customer right
with top bad day something like that.
But they happy after talk to us.
So it's great as you guys both and you have your expertise
like you know Frank about the operational and all these
peace and the sales side in and you have the the expertise on
that as being a chef but you both have really solid
(14:41):
foundations of customer service.
Yeah, because the pharmacy was all customer service I love the
people to the people that's the key to anything you don't love
people you know staying a box you know work you know work
somewhere in the cubicles I love people.
I mean I've been fortunate to be around the world with a lot of
big rock and roll bands and that was customer service to I was
(15:03):
hired to take care of them and make sure that the you know the
VIP rooms will well taken care of the record label people will
well taken care so we wouldn't bother to ban and they would
just like leave after the show.
So you mentioned the music industry have you had musicians
come to your restaurant any musicians that any any stories
you could share.
The last thing she cook was like the Dubby brothers like we
(15:25):
did that Jones Beach and they like the food so much like you
have to come to the radio city show that they just you know
a film she's actually in the video somewhat dancing in the
10th row.
I radio see was on PBS was wonderful and I'm sorry you
guys cook you could you made food for the Dubby brothers
make for you we did the whole show at Jones Beach for the band
and it was crazy because the band was in a bubble at that time
(15:46):
because they're you know they're out it doesn't matter how old
you are but it's a liability off the one of them got sick it
would be different so it was nobody backstage so we we have
to drive backstage at Jones Beach with food and stuff like
that the guys like were you going you can't come back to
listen to bands going to make is not going to eat all.
This is what's your name ago is my name goes are you the only
(16:07):
one on the guest list and I was okay that Michael to Brett
Michael's from poison is a big for he's doing to show at the
power not says he has to come to the show tonight goes to
Saturday for so fortunately I had her brother from Thailand was
here covering with us. I said OK so I show up at the power like
6 bags of food you know the security guys like what's in
(16:29):
those bags of the don't ask you know I said we brought it up
stands to the dressing room. He's like come on we're going
what you said she's like where am I sitting tonight. I just
asked him so he put around the stage.
They were our customers in the audience this was a Saturday
night show and they take pictures of Jen and I on the
(16:50):
stage.
Calling the restaurant saying who's cooking tonight because
Frank and Jen on the stage with Brett Michael's that's
great. You know so we've had a bunch of musicians coming in
and you know it's cool I we don't tell anybody like you get
athletes now because UBS arenas near us. You know and
listen I handling musicians and celebrities in my life we don't
(17:13):
want to go and take them to a place that everybody want to
want to relax and enjoy their food like we were you don't
need a 100 people coming up saying all could you sign
because they're not going to tell you know I can't some of
them would but it's easy to take them out of the atmosphere
bring some place private where they can enjoy themselves
because they are humans you know I and that's what we do in
(17:34):
the restaurant so you know we do reservations only and the phone
of rain and it will be so and so and they're like oh yeah can
we come the Roger Waters who else I could Chicago.
There's a lot of guys in that band and and journey journey
on El Pineda the singer for now from Jerry he loves her
(17:55):
green curry.
We went to the Atlantic City show the hard rock and this is
please come to the show come to the show and then all of a
sudden how a lady to come you know to come can you bring this
step. Yeah, so brown box of food to the Atlantic City
hard rock hotel for them to eat and it's.
It's a real good accolade because those guys they eat all
(18:16):
over the world. They love what she does and at the little bit
in Thailand and not the chief I work in the office in a
regular place but my foundation on the foot from my mom
for family, yeah, like any mom Mickey I tell you you learn
for your mom.
Yeah, the best thing is come from family.
This of it make him from the scratch didn't have really made
(18:39):
in here. You're an amazing chef and you didn't really have any
formal training you learn from your mom.
Yes, right.
The phone on and then and taste American taste have to be
changed by American time. Yeah, from him.
Because if I make in in in high style it's to spicy to strong
that we like that's the most of the marketing and you know I
(19:01):
have to know what the area is going to like you know when we
first started I was at every table with one way to say
could barely speak English and I would go to your table and
they say what are we going to eat and they didn't know type
food in Franklin Square had no clue what Patrick King was
right, you know you try to tell these people used to pasta
for school over here. What is this so I had a raise on the
(19:24):
menu to taste and I had to know what I could feed somebody to
hook them into the cuisine so I you know go to the table and I
would make this dish that we still love today so foundation
this is to frankly the light it's cool and it's it's almost
like I want to create a tie general child's chicken that was
health, you know string beans and cashews onions and a special
(19:47):
source of get it's all about her sources that she makes and
the customers now come back just still to this day for that
dish but I brought it to the table and I would give them a
fried rice and I guess so the liaison to being her hands
now for everything else in the dining room was was a big part
of it too. Yeah, one thing is customer love it but they cannot
(20:08):
remember what they call they cannot order without thank you
could not without me but I was there so you know if I took
off and I want went somewhere to buy something they'd be like I
don't know Frank usually orders my stuff so I we basically
converted this area to accepting typhoon with typhoon to the
point where they like real typhoon like your bank cock
(20:30):
they cook with a lot of different ingredients that they're
not going to sell in Franklin square. Okay, and you know people
are going to say what is that I don't like that taste. You know
you have to give the people what they want making me hungry.
I know come on. We're definitely going to make a plan.
Yeah, I love this part to part to that's right for to in the
(20:55):
restaurant and you've done some incredible things and you've
got a great background to start this right in and you're you
really excel a customer service great food if there are other
couples like looking to go and open a business together based on
your own experience what kind of recommendations would you have
to them.
I you know I they have to number one believe in themselves
(21:16):
you know and get ready for the wind to blow because it's going
to blow.
Yeah, I tell people all the time they ask me how did you do
this as listen.
You keep the 4 walls of your house strong from the inside.
I says because the winds going to blow on the outside.
I says and you know if you start letting problems in the
front door. Now goes the money through the window because
(21:39):
there's a lot of problems you have to keep the wall strong in
each other because there are a lot of problems nothing
is not one day that goes by that something doesn't come up
could be a you need a plumbing issue or something like that
you cannot panic you cannot get upset you cannot scream you
cannot yell you can't get upset with each other you have to be
(22:01):
even killed and it's hard and it takes discipline and you have
to know that going in so that's the biggest thing if you're
going to start something be prepared for all those things
but never let it destroy what you built from day one as far
as a couple.
I don't care what you're selling what do you think I think
have to believe in other and listen to the top the problem
(22:23):
for anyone because you know why many people many idea and
we come back to fight to eat other yeah whether it's staff
but I can tell the real story what when I first met her she
came to my house with my apartment in Elmont and my
friend was in charge of homicide in New York City. So my
wife's in the kitchen and she's the boning of pork shoulder
(22:44):
with her knives right and she like pulls the whole joint out
intact and he looked at me goes don't you ever mess with her
bro. That's a good deterrent to know that you know you know
you're leaps and bounds a lot of couples one guy you could be
(23:06):
strong headed you can have a you know agree to compromise and
agree to say you sorry.
You know listen in the heat of the moment things do go the
wrong way sometimes you get lash out you say oh I wanted that
dish to be the customers it you know you have to understand
everybody's trying as hard as they can all my staff does you
(23:26):
know why we work together it together see it other 247.
365 is so tough vacation together.
They're very tough.
You don't believe it out of you don't believe it love it out of
it. Listen to it out of you know stay like this know not
possible sometime I hope myself don't talk to anyone and it's
(23:50):
so happy I don't talk to anyone I'm so happy that I hope my
time. Yeah, I talk to him I have to talk to him that what is a
problem why you do like that why you like that that is a
problem is a can solve the problem for your mind.
I I jot down songs and stuff still is I can't ever get
music out of my soul.
You know and the songs called don't let the quiet because
(24:13):
when it gets quiet something's real real.
You have to be able to talk about it.
You know not that quiet missing sit on the couch somebody
goes outside and sit down like you know something's wrong.
You have to be able to communicate talk it out with
that taking on of a business for entrepreneurs you have to be
able to understand going in that it's going to happen you
(24:35):
can't let it rattle the cage like you say don't let the
quiet and go home at night because you go home walk in
this house you got what do you talk about you talk about the
restaurant talk about who didn't show up who did come to
work price of eggs going up.
Now you have to still talk about yourselves and things that
make you tick where you want to be at a certain time like you
(24:57):
also have to have an out plan to be on to the entrepreneurs
this.
You have to know when enough is enough.
Just as any business if you're tired of it and if the
business starts running you then you have to do something
different.
Now you guys have a lot of great points and I love the
communication you talked about the importance of like
don't let the quiet in right. Yeah, you can't stop
(25:17):
communicating every day you know and you have to be sure
that you're on the same page.
You're going to butt heads that's an ever.
You work it through like you talk to it you know if you
take a space like my wife has a garden.
That's a therapy she goes in the backyard she grows
everything you know and she she gets away from it at that
(25:38):
point.
That's right all something happened it's off to the plan
it'll talk back to me.
I like that and if they and if they talk back to you just
cut them down and then and then you put and you put them
up and you put them in it and you serve them to the cause
there.
Put them in the stew pot.
You know like you said we used to close the restaurant
(25:59):
every October.
We shut the store and we go to Thailand for a month. I
always believed in going when things were good you know not
when God forbid the phone rings and you have to go right.
I would dedicate the month of October and it was a leap of
faith walk the store I don't know any restaurants really
that do that and we go home for the whole month of October
(26:21):
and when we come home in November we open the door and
the customs be their way.
That's awesome.
So it was about her.
They told me where are you close because it's somewhere else
not like yours what is your secret I said that coming secret
is love love to cook for you.
It's true. Yeah love and care.
(26:42):
I told everybody in the kitchen if this piece in your dish you
throw it away don't put for customer.
It's not good.
That's a look good.
Don't put it don't put it love is the key to success.
This is a great way to add to this.
We were playing monopoly in Thailand with all my nieces I'm
sitting on the floor and one of my nieces goes Uncle Frankie I
(27:04):
have a question.
Okay what's the matter.
She was if you had all the money and jewelry and the diamonds
and gold in the world or us which would you choose.
I said why would you use you and she laughed and she was no
you wouldn't don't lie to us.
I go well I'm not going to tell you something and not back it
up for proof.
I says Uncle Frankie and engine have a beautiful restaurant
and we choose to close it for the whole entire month just to
(27:26):
come and see you.
I says in that restaurant makes a lot of money in a month.
It doesn't mean anything to me.
I believe in coming when things are good and then you're good
and you're young and I can see you when we can play monopoly
as a city is your proof.
It's not about the money all the time it's about the quality
of life and love and family and things like that because those
(27:46):
things slip away so quickly to jump in a tin can with wings
and fly 24 hours making it worth the trip was seeing mom
dad.
The family.
You know it was more for her that she didn't miss out on
that she didn't see her mom before we got married in 8
years I couldn't imagine.
Thank you so much for being guests on our show this is
(28:09):
awesome.
We're very happy to invite us to be just on the show is a real
good occurrence on you know that's the wheels of the man
upstairs spinning in the right direction.
For all you know I'm proud of what you guys have done and what
you've built and what you accomplished in your life
together.
We should be interviewing you.
(28:30):
All right parts part 2 if you interview as you're going to
have to feed us. I mean we are so hungry we are so hungry
right now after this conversation.
Frankly tie is located at 9 59 Hamstead turnpike in
Franklin Square New York to make reservations call 516
(28:51):
616 4393 or visit frankly tie dot com.
For more episodes visit burning shorts dot com forward slash
podcast.
Thanks for listening.
The risk takers, innovators, business owners, and they're a couple.
(00:14):
Welcome to a couple of entrepreneurs, a series about couples who start a business together
without ending their relationship.
Hear their unique stories, get tips, advice, and a secret to their success.
Would you work with your spouse?
Hosted by Micki and Tony, a couple of entrepreneurs.
(00:35):
Co-founders of Brandy Shorts.
Chicago, Journey, the Doobie Brothers.
No, this is not about famous classic rock groups.
This is about one of their favorite restaurants.
Today we're talking with Frank and Jen Perone, owners of Frankly Thai Restaurant in Franklin
Square, New York.
(00:56):
Welcome to the show.
So welcome to a couple of entrepreneurs.
Today's guests are Frank and Jen, who are owners of Frankly Thai in Franklin Square,
New York.
Welcome to the show.
Thank you, Mickey.
Thank you, Tony.
Frank and I go back way back.
We've been friends for decades.
(01:17):
You don't want to reveal how many decades.
No, I'm sorry.
Yeah.
So Frank and Jen, tell us a little bit about yourself and your business.
I'm going to let her go first, because it's always ladies first.
Go ahead.
Frankly Thai is created with, I can cook and Frankie can sell.
He's good for sale.
(01:37):
Tasting.
He's testing the food.
I cook it and he sell it.
I met her 20 years ago.
It was a Thai restaurant in Long Island.
We used to go to a nice little place in Green Point on Bedford.
It was just a very small Thai community way back.
This is one 20 years ago, my cousin.
I was a big Pad Thai fan.
But 20 years ago, we were driving in Long Island and we stopped in this little restaurant
(02:01):
on the way to a PC Richards and my cousin goes, forget it.
There's no Thai people out here.
What do you want to stop in?
I said, no, let's give it a try.
So we went in and of course I ordered shrimp pad Thai and chicken coconut soup and satay.
It's my go-to thing.
After eating everything on the menu because the Pad Thai was so good, my cousin told me
get another one and I ordered another dish and out it comes and he sticks a fork and
(02:26):
he goes, get the chicken gall and get the beef ginger and we ate like maniacs for two
hours.
And finally the waitress comes over and says, do me a favor before you bring the check and
you tell the chef to come out of the kitchen.
Now Jin's friend had this restaurant with her husband.
Her husband splits with the waitress.
You know, leaves the woman with the restaurant and along comes Jin.
(02:48):
So I happened to wander into that place at the right time and I asked to meet the chef
and she came out of the kitchen and then what happened?
Give me phone number.
His phone number, I still kept it.
I go, give me my phone number and she called me.
Two days later.
Call him two days later.
One o'clock in the morning.
I didn't even know where Thailand was.
Like I said, Mickey and I go way back.
I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like,
(03:08):
I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like,
I'm like, I'm like, I'm like, okay, there we are.
(03:37):
principle point was she was working in Manhattan after that
after we got together as a relationship and she was on
Avenue a was you can never get into a restaurant and I was
like small you know I was in the pharmacy field and I said
you know what I'm tired of this I says I'm not I didn't get
married for not seeing you for 13 hours a day.
(03:59):
So I says we're going to get a place together. So we took
everything we had
and that's it each other and we took a shot we never thought
about if we didn't make it we never thought about if we would
fail we never had that attitude going in I never did a grand
opening with her I just know I could showcase her food and I
know the customers would love it and everybody thought it was
(04:21):
not for opening in Franklin Square because they said oh it's
such an Italian area you're going to put high food here go
well.
Italian people do have
taste buds we do eat more than pizza might be a refreshing
change to the area and we never did a grand opening the first
weekend we opened we had a close because we ran out of
everything we ran out of every appetizer she made I shut the
(04:44):
store down and had friends come one of them was a New York
City ESU police detective who came to help us mold dumplings
it was crazy.
You know it was but those are the best days you know.
So so what was it like the first couple weeks running a
business together.
We knew we would go home tired but we'll see one of the
(05:05):
together you know and was on 10 because I did all the
shopping we shop daily because we keep everything fresh in
house rather prep every day and the store things that go bad
and a lot of restaurants don't adhere to that anymore they
buy in bulk and then you're lucky if you have a staff that
can kind of filter out the good from the bad and they don't
know what he do with this old carrot throw it in the soup
(05:27):
you know whatever I don't we don't do that in the beginning
it was it was tough but it was a good tough.
It was tough fun a lot of fun we had the best at that time
everybody because everybody kind of felt what was happening
that all of a sudden we turn on the lights didn't do a grand
opening and the doors that plan off by people. So what year
did you open I was June 2010 and you're still going strong
(05:52):
so it was the most challenging thing when you guys started
out and what was the most like wow this is awesome part in the
place of customer come back clear nothing left my happiness
that they love my food and you coming back the challenge that
point is the funny chef because Jen learned from her mom in
Thailand like you know everything's produced now curry
(06:14):
paste and all that stuff is made in a can but my wife gets
the curry paste or something she can enhance it by her flavor
because sometimes it's not exactly perfect, you know so if a
customer comes and says the challenge part was like oh this
is too sweet or this is too sour this is too that high foods
made spoon by spoon if it's made right.
(06:38):
And one spoon is something it's at the rest of your but the
consistency fact of what we do she stuck to her guns and I told
them no matter who brings the food some people say I don't
like it see the Thai community.
The people think they could take advantage of them like oh I
don't like this and give me my money back deal but that's what
the Italian guy comes in.
(06:59):
And I walk over and I say listen if you like it today,
I'm sorry I'll take care of it but don't come tomorrow because
it's it's it's what we make here.
We've succeeded for all these years doing it this way you guys
are giving great advice here so what you guys are saying it's
correct me if I'm wrong is like you guys stay true to who you
were because one person said this one person you didn't change
(07:20):
every 5 seconds.
I'm like the gunslinger for her like I'm the protector you
know I go out there and and I stand up for her product is I
know how good it is I wouldn't bring it to your table.
You know when you taste it you know what I mean it's like
there was a couple of coconut milk companies in Thailand that
were trying to ship goods over here and the coconut milk was
(07:42):
horrible. They put cornstarch in it to make it thick it was
just taste the curry go throw it out. I don't even want to send
it to anybody's table to taste the stick I taste everything.
You guys have roles so you know how you work together.
How we work together.
I don't go in the kitchen she really comes out the front it's
(08:04):
the great that you know we check we check that at the door
and it's not husband and wife when you come in it's partners
because we're partners and that with that comes a lot of weight
because you have to coordinate with each I listen it's got to
be an equal head certain things she wants to do if it butts
against me I have to you know have to go with her you know I
(08:27):
have to bend for her she has to bend for me we you know that's
the roles as far as what we do she takes care of that kitchen
she has nothing to do I do all the invoicing purchasing buying
selling front of house all the insurance things all of that is
all my administrative that's all me she has the quality control
(08:47):
of the kitchen whatever she needs I get her you know and
that's I try to make it as easy as possible.
And how about like together decisions where you guys work
together like you have your roles but other sometimes like
all right we have to really talk about this together well
100% sometimes a taste of something's not on.
Let's say it's a spring roll feeling all right let's say she
(09:09):
designated someone to cook the filling for the spring rolls
because we make all our spring rolls on premises if the
spring roll feeling doesn't taste good and I always cool out
in the water.
Behind the scenes saying get in order spring rolls to taste
the quality of something's off and I'll tell you and it needs
a little more this little more that you know we work it out
that way but it does it does get challenging right you know
(09:30):
because the taste is I'm standing up for her.
Someone to be quality control he's party control he's
getting picked.
Terrible job.
That's a terrible job.
You have to just do a lot of eating it's really hard.
You know and in that in that aspect Mickey knows me all
time I mean this woman here with my dieting drop me from a
(09:52):
size 62 inch waist to a 44.
Yeah huge I was over 400 pounds when I met her I used to
have to go down her stair sideways and I was right.
It was it was in a miracle.
So now you're in a job when you do more eating your restaurant
and you're losing all the way.
It's amazing what I eat right.
I get I get right Christianist you know listen to keep any diet
(10:14):
like all these things on TV zoom whatever you have to adhere
to the diet.
So what's my excuse I have my own chef right so if I have my
diet menu in the kitchen and I know what I'm eating during
the day she's preparing the freshest of everything.
He's a tricky guy right.
Every restaurant hide the chef the chef take the good food
good recipe when the chef left everything gone get a new one
(10:39):
the customer know that why why do Ted is change because you
change the chip he could the chef and why is the same person
that is never changed.
Yeah smart man.
Say I I I I was not change because my our friend he never
came to the restaurant for 2 years he came back.
Well Sony right yeah he has some food.
You can see the same but yeah because he is still here if you
(11:02):
want to change the change you have to change the wife to
I'm not doing that.
That's that's that's that's why sometimes we go to a tire
restaurant you say when a peanut sauce tasted a little bit
different because I ships get 6 month fees still come from
Thailand ago these restaurants to cook and once they leave the
recipe books go with that.
You go and sell the peanuts or some little more this little
(11:26):
one and say no no no no they change the ship.
Constantly it's very hard to keep a consistent chef a lot of
restaurants that are around for that many years have kept that
quality of their product flips like today a lot of the family
members that were carrying those restaurants now don't want to
do the restaurant.
The restaurants industry is not an easy industry we do a lot of
(11:48):
work video production site in the restaurant industry
hospitality industry some don't make it right, especially when
things get tough for this pandemic where there's the economy
you've been going for more than a decade.
If there were a couple things you say hey here's a couple of
things that we really did right to help us succeed.
Constancy of the tears of the food people is keep coming back
(12:09):
keep this one going into this a food and you don't like it
you don't come back but they keep coming back the all
customers coming back OK this is his that you like so that's
the number one and I know I can't find anyone consistency
you know so and the second thing would be you know,
unfortunately would be blessed very blessed you know to be
(12:31):
together and be able to actually accomplish this with
nothing number 2 is your customer service and believing in
each other again consistency but customer service as far as
what the people expect of you you know because the loyalty we
have people coming from I don't want to drive from Linda and
hers the other day just to get take out and I'm like that's
you must have passed I don't have any time restaurants is to
(12:52):
come here is because I wanted to drink noodles she's I was just
in the move for that drunk and noodle I'm taking 3 of them
because I'm taking it home Jim told how to heat it up you
know it's the freshness of what we buy it's all about that
quality of taste that she puts out and knowing what to do
applying what she learned in Thailand bringing it to America
(13:13):
to what I was doing in the medical field you know taking
care of people and invoicing and learning all the backside
stories to running the business.
Well that leads us to the next question your backgrounds how
would you your backgrounds play into the owning this
restaurant I know Frank you are in the pharmacy industry and
Jim we're you always a chef for you come from a different
(13:35):
industry in Thailand my back province customer service I
work in a hotel for 6 years and work in the market and place
another 10 years.
All customer service.
Did you say you worked with American Express yes, well Tony
used to work for.
Yeah, I worked there for 19 years I worked at America's
right, yeah.
More than 10 years customer service that is customer
(13:57):
comfort they need anything sometimes they talk to me but
they have to be happy after some as a full same thing if
customer service give everything that customer need.
What a great background that is a great for every business
frankly good in customer service.
He's very good.
He introduced everything and he's selling he negotiate with
(14:20):
customers who have some time you have tough customer right
with top bad day something like that.
But they happy after talk to us.
So it's great as you guys both and you have your expertise
like you know Frank about the operational and all these
peace and the sales side in and you have the the expertise on
that as being a chef but you both have really solid
(14:41):
foundations of customer service.
Yeah, because the pharmacy was all customer service I love the
people to the people that's the key to anything you don't love
people you know staying a box you know work you know work
somewhere in the cubicles I love people.
I mean I've been fortunate to be around the world with a lot of
big rock and roll bands and that was customer service to I was
(15:03):
hired to take care of them and make sure that the you know the
VIP rooms will well taken care of the record label people will
well taken care so we wouldn't bother to ban and they would
just like leave after the show.
So you mentioned the music industry have you had musicians
come to your restaurant any musicians that any any stories
you could share.
The last thing she cook was like the Dubby brothers like we
(15:25):
did that Jones Beach and they like the food so much like you
have to come to the radio city show that they just you know
a film she's actually in the video somewhat dancing in the
10th row.
I radio see was on PBS was wonderful and I'm sorry you
guys cook you could you made food for the Dubby brothers
make for you we did the whole show at Jones Beach for the band
and it was crazy because the band was in a bubble at that time
(15:46):
because they're you know they're out it doesn't matter how old
you are but it's a liability off the one of them got sick it
would be different so it was nobody backstage so we we have
to drive backstage at Jones Beach with food and stuff like
that the guys like were you going you can't come back to
listen to bands going to make is not going to eat all.
This is what's your name ago is my name goes are you the only
(16:07):
one on the guest list and I was okay that Michael to Brett
Michael's from poison is a big for he's doing to show at the
power not says he has to come to the show tonight goes to
Saturday for so fortunately I had her brother from Thailand was
here covering with us. I said OK so I show up at the power like
6 bags of food you know the security guys like what's in
(16:29):
those bags of the don't ask you know I said we brought it up
stands to the dressing room. He's like come on we're going
what you said she's like where am I sitting tonight. I just
asked him so he put around the stage.
They were our customers in the audience this was a Saturday
night show and they take pictures of Jen and I on the
(16:50):
stage.
Calling the restaurant saying who's cooking tonight because
Frank and Jen on the stage with Brett Michael's that's
great. You know so we've had a bunch of musicians coming in
and you know it's cool I we don't tell anybody like you get
athletes now because UBS arenas near us. You know and
listen I handling musicians and celebrities in my life we don't
(17:13):
want to go and take them to a place that everybody want to
want to relax and enjoy their food like we were you don't
need a 100 people coming up saying all could you sign
because they're not going to tell you know I can't some of
them would but it's easy to take them out of the atmosphere
bring some place private where they can enjoy themselves
because they are humans you know I and that's what we do in
(17:34):
the restaurant so you know we do reservations only and the phone
of rain and it will be so and so and they're like oh yeah can
we come the Roger Waters who else I could Chicago.
There's a lot of guys in that band and and journey journey
on El Pineda the singer for now from Jerry he loves her
(17:55):
green curry.
We went to the Atlantic City show the hard rock and this is
please come to the show come to the show and then all of a
sudden how a lady to come you know to come can you bring this
step. Yeah, so brown box of food to the Atlantic City
hard rock hotel for them to eat and it's.
It's a real good accolade because those guys they eat all
(18:16):
over the world. They love what she does and at the little bit
in Thailand and not the chief I work in the office in a
regular place but my foundation on the foot from my mom
for family, yeah, like any mom Mickey I tell you you learn
for your mom.
Yeah, the best thing is come from family.
This of it make him from the scratch didn't have really made
(18:39):
in here. You're an amazing chef and you didn't really have any
formal training you learn from your mom.
Yes, right.
The phone on and then and taste American taste have to be
changed by American time. Yeah, from him.
Because if I make in in in high style it's to spicy to strong
that we like that's the most of the marketing and you know I
(19:01):
have to know what the area is going to like you know when we
first started I was at every table with one way to say
could barely speak English and I would go to your table and
they say what are we going to eat and they didn't know type
food in Franklin Square had no clue what Patrick King was
right, you know you try to tell these people used to pasta
for school over here. What is this so I had a raise on the
(19:24):
menu to taste and I had to know what I could feed somebody to
hook them into the cuisine so I you know go to the table and I
would make this dish that we still love today so foundation
this is to frankly the light it's cool and it's it's almost
like I want to create a tie general child's chicken that was
health, you know string beans and cashews onions and a special
(19:47):
source of get it's all about her sources that she makes and
the customers now come back just still to this day for that
dish but I brought it to the table and I would give them a
fried rice and I guess so the liaison to being her hands
now for everything else in the dining room was was a big part
of it too. Yeah, one thing is customer love it but they cannot
(20:08):
remember what they call they cannot order without thank you
could not without me but I was there so you know if I took
off and I want went somewhere to buy something they'd be like I
don't know Frank usually orders my stuff so I we basically
converted this area to accepting typhoon with typhoon to the
point where they like real typhoon like your bank cock
(20:30):
they cook with a lot of different ingredients that they're
not going to sell in Franklin square. Okay, and you know people
are going to say what is that I don't like that taste. You know
you have to give the people what they want making me hungry.
I know come on. We're definitely going to make a plan.
Yeah, I love this part to part to that's right for to in the
(20:55):
restaurant and you've done some incredible things and you've
got a great background to start this right in and you're you
really excel a customer service great food if there are other
couples like looking to go and open a business together based on
your own experience what kind of recommendations would you have
to them.
I you know I they have to number one believe in themselves
(21:16):
you know and get ready for the wind to blow because it's going
to blow.
Yeah, I tell people all the time they ask me how did you do
this as listen.
You keep the 4 walls of your house strong from the inside.
I says because the winds going to blow on the outside.
I says and you know if you start letting problems in the
front door. Now goes the money through the window because
(21:39):
there's a lot of problems you have to keep the wall strong in
each other because there are a lot of problems nothing
is not one day that goes by that something doesn't come up
could be a you need a plumbing issue or something like that
you cannot panic you cannot get upset you cannot scream you
cannot yell you can't get upset with each other you have to be
(22:01):
even killed and it's hard and it takes discipline and you have
to know that going in so that's the biggest thing if you're
going to start something be prepared for all those things
but never let it destroy what you built from day one as far
as a couple.
I don't care what you're selling what do you think I think
have to believe in other and listen to the top the problem
(22:23):
for anyone because you know why many people many idea and
we come back to fight to eat other yeah whether it's staff
but I can tell the real story what when I first met her she
came to my house with my apartment in Elmont and my
friend was in charge of homicide in New York City. So my
wife's in the kitchen and she's the boning of pork shoulder
(22:44):
with her knives right and she like pulls the whole joint out
intact and he looked at me goes don't you ever mess with her
bro. That's a good deterrent to know that you know you know
you're leaps and bounds a lot of couples one guy you could be
(23:06):
strong headed you can have a you know agree to compromise and
agree to say you sorry.
You know listen in the heat of the moment things do go the
wrong way sometimes you get lash out you say oh I wanted that
dish to be the customers it you know you have to understand
everybody's trying as hard as they can all my staff does you
(23:26):
know why we work together it together see it other 247.
365 is so tough vacation together.
They're very tough.
You don't believe it out of you don't believe it love it out of
it. Listen to it out of you know stay like this know not
possible sometime I hope myself don't talk to anyone and it's
(23:50):
so happy I don't talk to anyone I'm so happy that I hope my
time. Yeah, I talk to him I have to talk to him that what is a
problem why you do like that why you like that that is a
problem is a can solve the problem for your mind.
I I jot down songs and stuff still is I can't ever get
music out of my soul.
You know and the songs called don't let the quiet because
(24:13):
when it gets quiet something's real real.
You have to be able to talk about it.
You know not that quiet missing sit on the couch somebody
goes outside and sit down like you know something's wrong.
You have to be able to communicate talk it out with
that taking on of a business for entrepreneurs you have to be
able to understand going in that it's going to happen you
(24:35):
can't let it rattle the cage like you say don't let the
quiet and go home at night because you go home walk in
this house you got what do you talk about you talk about the
restaurant talk about who didn't show up who did come to
work price of eggs going up.
Now you have to still talk about yourselves and things that
make you tick where you want to be at a certain time like you
(24:57):
also have to have an out plan to be on to the entrepreneurs
this.
You have to know when enough is enough.
Just as any business if you're tired of it and if the
business starts running you then you have to do something
different.
Now you guys have a lot of great points and I love the
communication you talked about the importance of like
don't let the quiet in right. Yeah, you can't stop
(25:17):
communicating every day you know and you have to be sure
that you're on the same page.
You're going to butt heads that's an ever.
You work it through like you talk to it you know if you
take a space like my wife has a garden.
That's a therapy she goes in the backyard she grows
everything you know and she she gets away from it at that
(25:38):
point.
That's right all something happened it's off to the plan
it'll talk back to me.
I like that and if they and if they talk back to you just
cut them down and then and then you put and you put them
up and you put them in it and you serve them to the cause
there.
Put them in the stew pot.
You know like you said we used to close the restaurant
(25:59):
every October.
We shut the store and we go to Thailand for a month. I
always believed in going when things were good you know not
when God forbid the phone rings and you have to go right.
I would dedicate the month of October and it was a leap of
faith walk the store I don't know any restaurants really
that do that and we go home for the whole month of October
(26:21):
and when we come home in November we open the door and
the customs be their way.
That's awesome.
So it was about her.
They told me where are you close because it's somewhere else
not like yours what is your secret I said that coming secret
is love love to cook for you.
It's true. Yeah love and care.
(26:42):
I told everybody in the kitchen if this piece in your dish you
throw it away don't put for customer.
It's not good.
That's a look good.
Don't put it don't put it love is the key to success.
This is a great way to add to this.
We were playing monopoly in Thailand with all my nieces I'm
sitting on the floor and one of my nieces goes Uncle Frankie I
(27:04):
have a question.
Okay what's the matter.
She was if you had all the money and jewelry and the diamonds
and gold in the world or us which would you choose.
I said why would you use you and she laughed and she was no
you wouldn't don't lie to us.
I go well I'm not going to tell you something and not back it
up for proof.
I says Uncle Frankie and engine have a beautiful restaurant
and we choose to close it for the whole entire month just to
(27:26):
come and see you.
I says in that restaurant makes a lot of money in a month.
It doesn't mean anything to me.
I believe in coming when things are good and then you're good
and you're young and I can see you when we can play monopoly
as a city is your proof.
It's not about the money all the time it's about the quality
of life and love and family and things like that because those
(27:46):
things slip away so quickly to jump in a tin can with wings
and fly 24 hours making it worth the trip was seeing mom
dad.
The family.
You know it was more for her that she didn't miss out on
that she didn't see her mom before we got married in 8
years I couldn't imagine.
Thank you so much for being guests on our show this is
(28:09):
awesome.
We're very happy to invite us to be just on the show is a real
good occurrence on you know that's the wheels of the man
upstairs spinning in the right direction.
For all you know I'm proud of what you guys have done and what
you've built and what you accomplished in your life
together.
We should be interviewing you.
(28:30):
All right parts part 2 if you interview as you're going to
have to feed us. I mean we are so hungry we are so hungry
right now after this conversation.
Frankly tie is located at 9 59 Hamstead turnpike in
Franklin Square New York to make reservations call 516
(28:51):
616 4393 or visit frankly tie dot com.
For more episodes visit burning shorts dot com forward slash
podcast.
Thanks for listening.
Popular Podcasts
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
24/7 News: The Latest
The latest news in 4 minutes updated every hour, every day.
Therapy Gecko
An unlicensed lizard psychologist travels the universe talking to strangers about absolutely nothing. TO CALL THE GECKO: follow me on https://www.twitch.tv/lyleforever to get a notification for when I am taking calls. I am usually live Mondays, Wednesdays, and Fridays but lately a lot of other times too. I am a gecko.