May 23, 2024 • 45 mins
Meet Garett Goodman, the visionary founder behind the sensational pizza brand "How Ya Dough'n."
Born out of a pandemic hobby and fueled by an unyielding entrepreneurial spirit, Garett shares the inception story of his unique pizza venture, which began with a Kickstarter-funded pizza oven and a simple yet passionate idea to create something remarkable.
Alongside his incredibly supportive wife, Gabby, in Boca Raton, they turned a simple act of making pizzas for friends and family into a thriving business that challenges conventional pizza-making with innovative recipes and a commitment to quality. From the humble beginnings in his backyard, facing challenges such as navigating business operations during a pandemic, to the cease and desist that propelled him into the commercial space, Garett's story is one of resilience and the power of community.
This episode touches on the critical transition from a home-based operation to opening brick-and-mortar locations, the hurdles of scaling up, and the pivotal moments that have defined the brand's success, including an unexpected but game-changing visit from Dave Portnoy of Barstool Sports, which skyrocketed the business's popularity overnight.
With a focus on premium ingredients, unique flavor combinations, and a sourdough base that sets his pizza apart, Garett discusses How Ya Dough'n's philosophy and vision for the future. Now expanding with multiple locations and even considering ventures into new culinary avenues, Garett's journey exemplifies the essence of entrepreneurial grit and the passion that drives the culinary world forward.
Tune in to this episode for an inspiring tale of how a simple question, "How ya doin'?" evolved into a gastronomic quest that's redefining the pizza landscape, one dough at a time. This episode is a testament to the idea that with hard work, creativity, and a bit of resilience, dreams really can come true.
00:00 - Introduction
02:10 - Garrett's Background and Early Years
04:01 - Turning Point: From Being a 'Loser' to an 'Ass Kicker'
06:20 - Transition to the Logistics Business
16:21 - Starting How Ya Dough'n During the Pandemic
36:21 - Impact of Dave Portnoy's Review
39:31 - Future Plans and Expansion
45:29 - Conclusion
Garett Goodman Links:
https://www.howyadoughn.com/
IG: howyadoughn
Jon on Socials:
IG: streetschultz
FB: Jon Schultz
LinkedIn: https://www.linkedin.com/in/jonschultz1/
Born out of a pandemic hobby and fueled by an unyielding entrepreneurial spirit, Garett shares the inception story of his unique pizza venture, which began with a Kickstarter-funded pizza oven and a simple yet passionate idea to create something remarkable.
Alongside his incredibly supportive wife, Gabby, in Boca Raton, they turned a simple act of making pizzas for friends and family into a thriving business that challenges conventional pizza-making with innovative recipes and a commitment to quality. From the humble beginnings in his backyard, facing challenges such as navigating business operations during a pandemic, to the cease and desist that propelled him into the commercial space, Garett's story is one of resilience and the power of community.
This episode touches on the critical transition from a home-based operation to opening brick-and-mortar locations, the hurdles of scaling up, and the pivotal moments that have defined the brand's success, including an unexpected but game-changing visit from Dave Portnoy of Barstool Sports, which skyrocketed the business's popularity overnight.
With a focus on premium ingredients, unique flavor combinations, and a sourdough base that sets his pizza apart, Garett discusses How Ya Dough'n's philosophy and vision for the future. Now expanding with multiple locations and even considering ventures into new culinary avenues, Garett's journey exemplifies the essence of entrepreneurial grit and the passion that drives the culinary world forward.
Tune in to this episode for an inspiring tale of how a simple question, "How ya doin'?" evolved into a gastronomic quest that's redefining the pizza landscape, one dough at a time. This episode is a testament to the idea that with hard work, creativity, and a bit of resilience, dreams really can come true.
00:00 - Introduction
02:10 - Garrett's Background and Early Years
04:01 - Turning Point: From Being a 'Loser' to an 'Ass Kicker'
06:20 - Transition to the Logistics Business
16:21 - Starting How Ya Dough'n During the Pandemic
36:21 - Impact of Dave Portnoy's Review
39:31 - Future Plans and Expansion
45:29 - Conclusion
Garett Goodman Links:
https://www.howyadoughn.com/
IG: howyadoughn
Jon on Socials:
IG: streetschultz
FB: Jon Schultz
LinkedIn: https://www.linkedin.com/in/jonschultz1/
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
Welcome back to the John Schultz Podcast. I'm so glad I can say welcome
back. And I keep getting theseunbelievable guests. But there's only one question
I want to ask to this guestto start off, and it's how You're
doing? How you doing? So? The reason why I'm asking it that
(00:21):
way is we got the founder ofHow You're Doing here and it's an unbelievable
pizza empire almost now as it's growinginto multiple stores. It was created during
the pandemic. He made the useof a pizza oven you got from Kickstarter,
and the story is just amazing.And he also has an amazing story
(00:43):
before that, which we're going totouch on. And he's on his way
with this terrific company. Co createdit with his beautiful, unbelievably nice wife,
Gabby in Boca Ratan, and we'regoing to get into it, but
before we do, I want tosay hello and how are you. I'm
good man, Thanks so much forhaving me. I really appreciate it.
(01:06):
I love listen. I love itmore than you. Hearing these stories gets
me excited. I usually like togo out jogging or running after my podcast
because I'm so excited about the peoplethat have come on and their stories.
So I want to start with wayback, where did you grow up?
How would you describe yourself as ayoung Garrett? So, I grew up
(01:29):
on Long Island in Jericho and NorthShore along Island. Definitely a wild young
man for sure, as a youngerkid, it was. My stories for
my younger days are definitely quite interesting. Some of those. I am happy
(01:52):
my now wife has looked past asI've gotten older and have formed myself into
more of a real man at thispoint in father, but some wild times
as a as a younger man.All right, So since it really you
know, you sort of alluded towhere you were. But so then how
would your parents describe you? Sowe can get a little bit more about
you. It really depends how graphicI can get on the on the podcast
(02:14):
here as a young as a youngkid, a real royal pain in the
ass. But now where I'm atin my life now, I think they're
honestly, I think they're shocked.You know, I'm proud all that big
mixed feelings of the uh you knowof like that Jewish family coming from Long
Island to see their son as likea real just not turning himself into a
(02:37):
real footblown entrepreneur. So then isthere a specific memory that you know,
I would say had the lasting impactthat in this career path you're on,
Like, is there something that liketurned on a switch? Yeah, well,
you know, like when I firstgraduated from college and I wasn't working
(02:57):
and I was just kind of sittingaround hanging out doing nothing. Like the
biggest event for me at the timewas like what am I going to do
for lunch? You know, oneof my you know, my good buddies
old business partner pretty much grabbed meby the throat and was like he looked
me in the face, He's like, do you want to be a loser
for the rest of your life?And I was like, no, not
at all, I don't. Andthat was like one of like the moments
(03:20):
that's like really been burned into mybrain where I was like, you know,
like, do I want to bea thirty five forty year old guy
who's like the biggest thing that hethinks about all days? Like where am
I going to get lunch? Ordo I want to be an ass kicker?
And I was like, no,I want to be an ass kicker,
Like I want to win, youknow, and that was like one
of the moments that really jump startedme to go from like what was like
(03:45):
a boy to like a man?You know, that was one of the
ones that really like struck the chord. What a good friend. That's that's
amazing. Hopefully you're still friends withthat person today. It's a you know,
what is so you unique about allthe stories I hear? Is it
always with someone else pushing you?You know, we call them mentors,
(04:08):
and you know that could have abig definition for different parts of your life
and actually what a mentor actually is. But it's it's almost like guardian angels,
right, they're they're they're around us, and we don't know unless we're
open to listening to them without takingthe criticism the wrong way. Right.
And if someone came up to mewhen I was young and said, you
(04:28):
know, do you want to bea loser? I don't. You know,
it's either you're going one way orthe other. Right, You're either
going to be depressed about yourself andcontinue on or you're going to change.
And you did, which is great. So all right, so that helped
you. You went to college,what was your first job? Now that
you're not going to be a loserin the world you started. Sure.
(04:51):
So I got myself into the UHLogistics, the logistics business, which I
was there for about ten years.I started off, you know, very
low on the totem pole, whichwas a regular old salesman and worked hard,
long, hard hour six seven daysa week, ten fourteen hours a
(05:12):
day where it was rocated. Sothis was in Boca, in right here,
right here in Boca and Spanish.Ever, and I was I was
not the best salesman in the beginning. I wasn't confident in the product that
I was selling. And it wasthat like cliche like if you put in
the ten thousand hours and you dothat over and over and over again,
(05:34):
you really can master a craft.So I got to the office before everybody.
I stayed after everybody had left.And after about three four years of
like really hearing the no no,no, no no, trying to sell
people, one day it finally justclicked for me and I was like,
(05:57):
Aha, I had that like epiphanymoment, and that's when like the light
bulb flashed for me and I waslike, Okay, I can I can
do this. And I kept workingat it and I made my way up
the ranks from regular salesperson to oneof the executives in the company. So
let's go back to pre you gothere, because I think what you just
said two things I want to harpon for all the younger people listening to
(06:20):
this. First of all, yousaid, if you didn't believe in the
product at the beginning, it washard to do, okay, So what
got you to actually believe in it? And number two, epiphany can mean
a lot of things like what wasthe epiphany so that people can understand how
(06:41):
to think? You know, ittook you three years for both of those
things, and you're still at thecompany, right, So yeah, for
sure. You know, like II, I don't fancy myself ever as
a quitter, you know. Solike for me, I was just going
to keep going and going and goingand going until I was able to figure
it out, you know, Iwas so like the company started off just
doing simple retail car shipping, shippingcars for Betty Joe one time from point
(07:05):
A to point B. And asthe company grew and the company evolved,
it started to focus more on likeB to B style car shipping, which
was more like car dealerships and auctionhouses and big enterprise style of transportation moves.
And once I started to get awayfrom the mentality of like I'm doing
all this work to, you know, to catch one fish, you know,
(07:28):
which I may never see again,versus like working my butt off to
get this enterprise account that's gonna dohundreds of thousands of dollars a month in
transactions, That's when I was like, Okay, now I could finally really
believe in what it is that I'msucking my past. I think too,
it's like you wanted a relationship likethis one off thing didn't feel good right
(07:49):
you were starting over the next day, you felt like you never would,
you know, be able to nurturethat, And I think in any business
that's what usually drives you know,and and growth right one hundred percent.
So like being able to forge thatrelationship just like you're saying with the people
(08:09):
that I was doing business with,where it was like it wasn't just like
a one time touch. It waslike this was like a thing that like
every week you had numerous conversations withand it was like these people that like
you would speak to fifteen, twenty, thirty, forty times a week,
you know, back and forth andback and forth, and it was like,
yeah, it was business, butit was also that relationship banter is
(08:31):
like you were forging that relationship together. And when I got when we started
to go down that path is reallywhat I was like, Okay, I
believe I really can understand and believein what I'm selling. And that was
like when I landed Chevron as oneof my big clients for car shipping,
That's when I was like, WHOA, Okay, like this you can take
(08:52):
from a job and you can turnthis into a career. You know.
Like there was guys that were like, you know, this was no this
was all commission, no salary,no nothing, you know, salespeople that
were like I don't wanna say likethe Dredges of the world, but these
were like not professional professional people,but these guys were making one hundred and
fifty thousand dollars a year doing carshipping. And I was like, this
(09:16):
is insane. I was like,I know friends that are like doctors that
went to medical school with millions ofdollars in debt. You know, we're
coming out and they're like they're barelymaking that. And I see this guy
to the left of this guy tothe right of you sitting in this cubicle
who's showing up the work in flipflops and he's making one hundred and fifty
thousand dollars a year. I'm like, whoa, Like this is crazy.
(09:37):
So when I landed that Chevron accountand like my like the transaction numbers like
shot through the roof, I waslike, Okay, if we can get
Chevron, we can get somebody else. And then it just the snowball effect,
like that momentum of like you know, of like I can do it
pushed forward. And that's when Iwas like, and you were there only
(10:00):
how many times were you right?Like did you almost walk out the door
right when you didn't? Oh?I remember like seeing uh watching one of
those movies where it's like uh uhI remember it's like multiple Wall Shirt or
whatever it was back in the daywhere it's like, you know, one
of the guys is like, uh, get themselves psyched up. We're like
I'm sitting in the car before Igo into going to work, and I'm
(10:24):
like, I'm like, I'm gettingmyself all like all jacked up, knowing
that for I'm probably gonna hear nofour hundred times. But if I can
hear yes three or four times,then it's been a good day, you
know. And that was like it'sgetting kicked so many times. We're like,
you gotta be able to overcome thatlike no to get the yes.
(10:45):
And that was like the high thatI And that's not just in sales either.
That's in everything and we're gonna getto that. Right, that's in
anything you're part of. You know, it could be no from someone internally,
right that, you know, andwhen you're first starting out a company,
you gotta navigate at the corporate structureand learn how to you know,
get yourself through that as well asif you're on the revenue generating side of
(11:07):
any business. All right, Soso three years happened, you started moving
up. Where were you in thesixth year, like like like how did
that evolve? Did you stay insales now? So after six after six
after six years, I started reallydiving into like the processes that the business
was like that it needed, youknow, So like I started really focusing
(11:31):
on you know, onboarding, likeproper onboarding for our new salespeople because we
started focusing more on real like westarted targeting people from the car dealership world
that didn't want to like live anddie in the car dealership, but they
had their relationships with you know bigcar you know, big big groups,
(11:54):
you know, so like onboarding thoseguys versus like onboarding a guy and shows
up in like a tank top andis like a big big different was a
big you know difference in processes forus, right, it's like bringing on
true professionals, you know. Andthen we started focusing on customer service,
like the experience that we wanted ourcustomers to feel, and how we wanted
(12:16):
to pick and choose, you know, vendors that we chose to do business
with. So I started helping tocreate the vetting process of like our carrier
relationship process. So like that tookme. That took some That took some
time to build that process, youknow, and like navigate it. And
I was still pretty young in mycareer. So don't get me wrong,
(12:37):
I was making mistakes, not leftand right, but I was making mistakes.
And the guys that were like youknow, like C suite executives,
you know, who really helped showme the way and how to build that
like process and get your six sigmaand get all of those things like really
dialed in for the business you know, obviously really helped translate into the business
(12:58):
I'm in now. But that wasreally part of like the early stage of
my career into six and seven,and as I got towards the tail end
of my career, you know,at my company, I was focusing on
getting the technology aspects side of itoff the ground too. It was really
doing a lot more of like thebeta testing and trying to find like where
(13:22):
our systems would crash and continuously comingup with like new innovations for our technology
platform from a customer service standpoint,and like a quality assurance program for our
company all the time. I lovethat. It's like I'm sure there was
challenges, you know, from likeloving the product to going out and selling
(13:45):
belief because I don't even think you'reselling a product, You're selling belief and
trust and what you guys can deliveras a service, to now having to
get into all aspects of the minutia. What were some of the challenges for
you in that process, you know, like a like I I am my
brain. My passion was more forlike the customer service, the touch,
(14:11):
you know, like to be apart of that process where like someone either
had a terrible experience and how dowe overcome that and fix that problem for
them, rather than like sitting ina room watching coders type in code where
you're just like this is this isthis is terrible, like this like I
(14:31):
understand what you're doing, but likefor me to sit in a dark room
while you sit and type in codelike this to me is not where like
I'm going to excel for you,I'm better off watching at a much higher
level view of my troops down below, go through the process of customer service
and you know, relationship experience,and see how I can help you implement
(14:54):
some of that into the tech thatwas really it's not your character traits and
listen, what's funny is how weevolve into what we should be even without
even knowing it. Right, we'regonna talk about that because here you are
ten years you know, built thisthing up. It was pretty big and
(15:16):
large when you left. Pandemic hitsright, gave everyone a loop. You
know, I don't know how muchyour business was hurt, you know,
the logistics business. But we're allsitting home now thinking like what can we
do to add value? So sohow you do it? Which I love
(15:37):
the name by the way, Iyou know, I just want to keep
saying it, but I can't becausethen no one will listen to the podcast.
But how did how you do intake off? From day one?
Knowing that you had this great thing? I almost feel like you're on the
cuss logistics is everything? Right?So like talk about that part of it.
(15:58):
So it was a file transition,so like just to take a step
back, like COVID hurt my oldbusiness like pretty badly, right because like
everybody was everybody was worried about cash, you know, like like what like
how many companies are going out ofbusiness? What's happening here? What's happening
there? So like my old business, when you talk about the logistics,
because we focus on the broker inside, right, So, like we
(16:22):
would do a transaction and when wewere we were doing it with the big
car dealerships, they had NET thirtyterms, but they wouldn't pay for NET
ninety Net one twenty like it waswild. But the guys that were doing
the freight transportation are terms for NETthree and if we didn't pay in Net
three, they would go after yourbond. And if you had enough people
go after your bond, you wentout of business, you know, so
(16:45):
like managing managing the cash flow ofthat was very, very challenging. So
when I got you know, duringcold when COVID was there and I was
having my kids and I was tryingto keep everybody occupied, my pizza mentor
who convince me to buy the portablepizza oven, you know, told me,
he goes, look, if you'regonna be stuck home during COVID,
(17:06):
you should start a sourdough starter.So I was like, oh, okay,
let's let's give it a shot.So I started the sour dough Starter
and I tried the pizza for thefirst time that I made. I was
like, this is incredible. Isaid, this is this is like I've
never tasted anything like this and textuallyflavor, I was like, this is
really it's it's unbelievable. So Istarted making, you know, just simple
(17:30):
cheese pizzas, marinara pizzas, andI was giving them away to friends and
neighbors. Like you came up andare you like a food guy? Like
like like what the hell? LikeI love I love food, but I
was never like in the food andhospitality world. It was just something that
like I enjoyed doing so like Iwould say like, all right, cool,
(17:51):
I'll make this pizza. You comewith a cookie sheet. I don't
have any boxes at the time,and I was like, I'll throw it
over the fence to you. Youcatch it like you're an out, you
know, they're catching a baseball.And people started picking up this pizza from
my house and they were like,this is incredible, some of the best
pizza I've ever had. And mywife was like, we should sell it,
(18:12):
and I was like, it's like, I'm super busy with my job.
I was like, we're trying tokeep this company alive right now,
Like the last thing I have timewise is to start like making pizza and
selling it. And she was like, no, let's try it. Let's
try It's a long story short,you know, twenty martinis later collectively.
(18:32):
I was like, we need tocome up with a good name. And
she's like, how you do it? And I was like, I love
it. I was like, that'sthat's incredible. Your wife's amazing. I
likes she should be. We gotto bring her on. You should There's
things that I know that I'm reallygood at and trust me, there's things
that I know that I'm terrible at, and I feel like that like is
a good attribute in an entrepreneur.But I I said, all right,
(18:56):
fine, we got a good name, let's try it. So the first
week, we posted a menu onInstagram on Wednesday for pizza pickups on Fridays,
and we allowed people to pre orderpre pay using callum lei, where
you can order three pizzas for everyfifteen minutes. So the first week we
sold twenty five pizzas, and thenext week thirty five pizzas in forty five
(19:18):
pizzas and so on and so on, and we were selling out within minutes,
literally within minutes. So I waslike, all right, you know
what, let's try to do itagain on a second night. So we
started posting a menu on Mondays forpizzas on Wednesdays, and it got to
the point that we were selling onehundred and fifty two hundred pizzas out of
my backyard, and I was like, this is great. This is the
(19:41):
crazy thing. Ever, So thatwent on for that went on for about
two years, and at that pointit was like, you know, Gab,
like I was like, I thinkI think we really have something your
people keep coming back, like youdid wait first of all, staff that
you did that for two years?Did it for two years? What was
the top amount of pizzas at anyone week of that end? So we
(20:07):
did almost three hundred and fifty pizzasone week out of the backyard. It
was. We opened on Christmas Day, so I was in the back I
had four. We went from onepizza of it to two to three to
four. So like I was walkingout with like four pizza peals, kicking
my sliding door open to like getmy to get this, you know,
(20:30):
the sliding door open. This isn'ta development in Florida, Like, this
is not a repail establishment. Itwas definitely not a retail establishment. And
trust me, I had. Ihad every person that I could on the
take for a pizza, every securityguard in the neighborhood, every hoa person
you know, I had. Ihad everybody coming to get their fair share
of the pie up until the theend of the second year where I got
(20:55):
the season desist letter where my wheremy neighborhood sued me for making peace is
out of my backyard because they're like, you can't run you can't run a
business. Like this out of yourbackyard. And I was like, I
was like, this is bullshit.I was like, the woman to my
left is selling beads to mask chainsfor out of her garage. The person
(21:17):
to the left on this side overhere is running a gym out of her
garage. All the while I'm makingpizzas and like and I'm just like trying
to make people happy. So thisis so classic entrepreneur. Everyone should just
take this and realize anything can happenand you get to cease and desistor.
But at the same time, likewhat's going on with logistics. So at
(21:40):
that point in time, like I'mI'm like phasing my way out, you
know where, Like I gave mybusiness partner's notice at this point, like
plenty of notice, because like Iwas now getting ready to like get into
the craziest business with the highest failurerate ever and opening up a brick and
mortar restaurant. So I didn't wannastop doing the pizza out of the house
(22:04):
because we were getting close to getin the brick and mortar store open.
So it's like two three months beforethe brick and mortar is gonna open,
I'm not gonna stop doing this outof my house. So like, I
had to like find a place whereI could continue to sell pizza. So
like I was finding any brewery,any wine bar, any place that had
(22:26):
like liquor but didn't have food.So like I found a brewery which ironically
is right behind the right behind myfirst brick and mortar store called Prosperity Burrs.
And I was selling pizza out oftheir parking lot for you know,
two times a week, just tokeep just to keep the name. We
had to keep the flow. Imean, you couldn't. We couldn't aboard.
(22:49):
At this point, we were sodeep, so far down the rabbit
hole, and it was like itwas crazy timing because I was now having
my third kid and we needed abigger house and was moving within my neighborhood,
and the people from my subdivision theywere stopping the sale of my house
(23:11):
because I had I had like anopen lawsuit with them over the over the
sale of the pizza. Where itwas like, you know what, to
screw it, I'm just gonna cutthese guys in check. And I took
the cease and desist letter and Iblew it up and it hangs on the
wall in the restaurant right now.Of that's like my homage of like my
my, oh. I love thatyou think about this though, Think about
(23:32):
this. Imagine going to you know, your partner wife whoever, who wasn't
involved in the idea, after spendingyou know, ten years building this logistics
company with three kids, and saying, you know what, I think we
I got to start this pizza place. Like, first of all, you
had that support because you're together,which I think is beautiful. It just
(23:52):
shows the power of partnership. It'slike the mentor thing. She was yourur
through this whole process, and you'rehers right to do this. So you
so you open this store, you'reyou're not even a pizza guy. Yes,
these things only last three four years. Most of these store, these
(24:14):
you know, new concept stores,right, I mean if you look at
business as a whole, that mostof them don't last past five years.
So you open it up. Youthink it's gonna be good. You know,
you had your proof of concept fromyour house, which is hilarious.
What happened when you first opened?How did how did it flow? So
I built this beautiful store of mywife and I and I'm like, great,
(24:38):
now we need staff. I waslike, where are we gonna find
people to come and work? Youknow? So I'm reaching out to a
couple of buddies of mine, youwere like in a different world of the
hospitality space, and I'm like,guys, I've got this great product.
Help me find some people to comeand work in this goddamn company. So
(25:00):
they're like, eh, we knowa friend who's owns a pizza shop.
They're going out of business. Sothey're like, let's see. And I'm
like, well, why are theygoing to a business? Like? They're
having trouble with employees and staffing.So I'm like, all right, we're
gonna have to figure something out.So I get a phone call, a
random phone call, and if Idon't know the number, I typically don't
answer. But for some odd reason, I answered the phone and it was
(25:22):
the mother of the you know,the husband and the wife owned this pizza
place, a mellow mushroom on AtlanticAvenue. And she calls and she goes,
hey, look I hear you're openinga pizza place. We're closing a
pizza place. Come to our store. Take whatever gear you want. It's
going in the dumpster if you don'ttake it. So I was like okay.
So me and my general contractor wedrove over and I'm loading up this
(25:47):
his pickup truck in my car withanything and everything I can get my hands
on at this point, and Ihear off to the side, this person
goes, I can't believe after fourteenyears, I'm leaving, and like my
ears perked up, and like inmy brain, I'm like, fourteen years.
No, almost nowadays, nobody staysat the company for fourteen years,
(26:07):
you know. So I'm like,either he's the most I'm like, it's
very rare, very rare. Soit's like he's the most loyal person in
the world, which perfect. Ilove that. I'll take that any day
of the week. Or I saidhe's the best employee. Either either one,
You're coming with me. So Iwalk over to this guy and I
basically grab him by the neck andI'm like, you're coming with me.
(26:27):
You got to come see this store, you gotta try this food. And
he's like, he's like, Garrett, I just worked for fourteen years,
six seven days a week. COVID. We got our asses kicked. I
was here day in, day out, NonStop. He's like, I'm going
on vacation for like a year,and I said, I said, Dustin't,
just come to my store one time, try the food, see it.
(26:48):
And he's like, all right,fine. So the next day he
comes, he sees the store andhe tries the pizza and he's like,
he's been doing pizza for twenty fiveyears. So he's like, he tastes
food. He's like, he's like, I've never tasted anything like this before
in my entire life. And he'slike, all right, fine, I'm
gonna give it a chance with you. So the so I tried to translate
(27:11):
what I was doing in my houseinto the restaurant, and I'm like,
I designed the store. The functionis good, everything's good. And he
walks in he goes, what thefuck did you do in here? Garrett?
He goes, this doesn't work,This won't work, this won't work.
So we're really I love that youbuilt something. You had no employees,
you have no freaking idea what you'redoing, but you just knew that
you had a product that everyone wantedto share. That's it. So we
(27:36):
the first day we're not even openfor business, I'm rearranging the entire store
and I'm like, I'm like,what is happening here. So the first
day we open for business, andlike people want to come and show love
and support and be a part ofwhat we built. The line is around
the block. It's around the It'swhen I tell you it's around the block.
It's around the block. So we, you know, we staff the
(28:00):
restaurant, you know, with somegood bodies, and we pretty much shell
out of, like almost all ofour dough within the first like two hours.
And I'm like, okay, we'regood, let's break down our stations
and and all of a sudden,the ticket machine starts printed, and I'm
like, what's good? Where arethese orders coming from? And I didn't
(28:22):
like and it's nobody's fault other thanmine. We set up this online ordering
platform and I didn't really understand howto like truly track it. So like
we were I had the staff openand close their stations like two or three
times, and I was like,these great employees are going to quit on
day one, because like the restaurantworld's a hard world. Man Like it's
(28:42):
like, oh it's hard, it'shard. This is not easy stuff,
you know, So like yeah,for like for them to like get their
ass kicked in the trenches for afew hours, close the station, reopen
it, close it, reopen it. I was like, these guys are
going to quit, But long storyshort, they stuck with me. And
the first year was was not Idon't want to say hard, but it
(29:06):
was hard. You know. Itwas a big transition and lifestyle for me,
like going from like working a lot, but I had the opportunity to
work from home a lot of hoursat my own company, to being like,
all right, I'm gonna live anddie in this restaurant and build this
brand, like to get it moving, you know. So like it was
thirteen fourteen hours a day, sixseven days a week like it was.
(29:27):
It was. It was what wasthe hardest lesson you learned? What was
the hardest lesson I learned? Yeah, because that like that that's a big
transition year, right, I meanit was to get ahead and stay ahead
Like that was like to get aheadand stay ahead, like to to not
be like constantly like starting and preppingevery single thing every single day, Like
(29:53):
find a way to get three fourdays ahead so that the following day a
you don't have to start the wholeprocess over and over and over. I
think your logistics background would be likea good training for that, right,
because logistics is all getting ahead business. This was different. This was different
(30:17):
though because this was different though becauseit was food, you know, So
like we were like, how dowe get ahead, but not get so
far ahead that we're throwing food away? And how do we get a how
do we get ahead so that likewe have enough of everything we need,
but we find a way to repWe find a way to re We find
(30:40):
a way to repurpose everything that we'redoing so that we don't have any waste.
You know. I feel like thatwas part of the that was part
of the learn that was part ofthe learning experience of like weight, So
you're a year in, right,got a nice year under your belt?
How a sales good? Good sales? I mean did a key up the
(31:00):
paste that you thought from the houseso backyard, it kept up, It
kept up, it kept up paste. Some of it was a little bit
challenging. And the reason why Iwas a little bit challenging was like some
of the combinations of food that wewere selling were so unique and so different
that like some of it was like, uh, like a learning experience,
(31:22):
Like we had to teach people likesome of the combinations of items that we
were putting on food, and thattook time, you know, and like
getting people to come in try thisfood once to be like, Okay,
your cheese pizza is delicious. Let'snow try a pistachio pizza. Let's try
this pizza that's got a cheese onit. We have no idea what it
(31:45):
is. We can't even pronounce,you know. And then like the next
hardest part was we were selling foodat a real we still are at a
real premium, you know, likepeople say pizzas were session proof food,
but like for us, we sella sixteen inch pizza that feeds two people,
(32:07):
whereas like sALS or Bills or Tony'sPizza sells a sixteen inch pizza that
feeds four, you know, forless money. So we really had to
get people to understand why we werewhy we were justifying the price that we
needed to to sell this food,but also to get them to understand that
(32:29):
the like the ingredients that we wereputting on this food and the dough that
you were consuming was so incredibly differentthan what it was that we were Like
you would get at the next pizzaplace down the road, and that was
one of the hardest and that wasone of the hardest hurdles. I just
still can't believe Garret Goodman created somedough, Like like think about how long
(32:54):
pizza's been around it, Like yourdough is this dough. It's like,
I don't even it's shocking to me. It's we know what it is.
And it's it's so crazy because youalways hear that like if you love what
you do, you never work aday in your life. And you know,
like when I was getting this thingstarted, it wasn't it legitimately wasn't
work. It was fun. Itwas like just for like like for passion.
(33:17):
So like what you don't understand,John, Like when I was making
dough, when I first started makingdough out of the house, like it
was a mess. It was atrain wreck. It was flower in all
the walls. Usually you can't evencomprehend the mess. And some days it
was great and some days it wasterrible, and some days it was amazing,
some days it was horrible. Likeand it was so it was up
(33:39):
and down and up and down andup and down, and like where it
got to the point where like wewere getting ready to open the store and
like the temperature changed and the humiditychanged, and the dough that we were
using out of our house originally thendidn't translate to the pizza oven that we
were using in our store, likethree four weeks before we were getting to
(34:02):
open, So we had a pivotthree weeks before the store opened and reevaluate
every aspect of the dome making process. So I'm like shitting my pants three
weeks before. I'm like, we'rewe're we're gonna open, and I have
a dough that I can't sell.So now it's like twelve hours a day
reading every single bit of sour doughknowledge that I could to try to figure
(34:24):
out, like what's causing this problem. It's like it was like it was
this some of them. It's likehaving a tech problem, like when we
can't get on a zoom and likewe like we we like die to figure
out, and it's like you hadto figure it out. We were in
big time. We were big,we were in legit, big, big,
big time scramble mode at this atthis time, and you know,
(34:45):
like like again, you know,like when we finally got it under control,
the doors opened and like we gotmomentum and we're moving like so many.
It was me being a little bitstubborn and spiteful. We're like pom
BEA's poster. One of the peoplecomes out and they're like, do you
want to do an interview? AndI'm like, yeah, of course.
They're like, well, it's goingto be four hundred and ninety five dollars
(35:06):
for a post this thing. I'mlike paying you, Like you want to
do an interview with me? Youwant to do this? Like you could
do that? I'm like and itliterally like we didn't advertise. We still
don't advertise. It's all one hundredpercent, So all right, you didn't
advertise. But when did Dave Portnoyshow up? So he showed up?
Literally pretty much won almost one yearago to the day today. So he
(35:30):
oh yeah, so he shows upand he gives us a great and he
gives us a great score, andlike we like wanted to be prepared,
but we were like not prepared forthe influx and business that would come with
it. And literally the next daythe doors exploded, like they they explode.
(35:52):
His impact is that big? Ifit? I mean, it could
go the other way. I mean, we're you're nervous. It was,
it was money. It was monumental, and it was just crazy because like
we were filming a TV show forCBS News and like we were the store
was closed from nine am in themorning till about three or four pm.
I was like, we're closed,we're filming this TV show and like we
(36:15):
were at like one o'clock. Iwas like by myself in the store.
I'm cleaning up. There's bottles ofwine everywhere. It's like a party rager
just happened in there. If bottlerager just happened in there. And the
phone rings and it's Billy like wantsa cheese pizza. And I'm like,
you know what, whatever, I'mmaking a pizza or two for like my
(36:36):
neighbors down the way over here inthe shopping center. They were like I
get three or four pizzas. I'mlike, gonna fine whatever. So the
phone rings and I answered and I'mlike, ah, what's one more cheese
pie? So like I'm now likelike cleaning up, scrambling, and all
of a sudden, the door opensand who is it? And it's Dave
and I'm like I look at himas I was like, really, out
(36:57):
of all days it asked to behe's like, and I'm like, look
around, bro, I said,like the store's not open for business.
He's like, your hour, sayyou are, so no, we typically
are, but like right now we'renot. We were just filming a TV
show. So like when I sayhe caught me with my pants down,
he caught me, dude, that'sso good. It makes the story so
much better. So what was yourrank? So we got? He gave
(37:20):
us a seven and eight. Hesaid, it's as good as an eight
point one. Obviously, I wishyou would have given us the eight point
one, but for our style ofpizza, he's never given our style as
high of a score as he everhas, which wow, phenomenal. But
you know what the crazy thing is, like the people that saw the video
and decided I'm gonna give it andI'm gonna give it and I'm gonna give
it a try, and I'm gonnagive it a try. Like they came
(37:44):
in and decided and they decided that, like we're gonna try the food,
and they were like they underscored you. He's like, so like, it's
the score was good, it wasgreat, but like really what mattered was
people came in tried the food themselvesand said, wow, this is better
than what he Listen, if he'sgood, if you get a good score,
(38:06):
that's better marketing than any of thoseother people that came to All right,
so so all things are going.I love how like you're learning on
the fly. You're just showing thatyou got to take chances, risks.
You can't know everything before you start. You gotta fail, you gotta be
not you gotta be not scared tofail, and you'll figure it out.
(38:27):
So now you what do you havethree stores? Like? Where are you
in your revolutions? It's wild?So we we just opened our second store
last week. Our third store isgetting ready to open in a couple months.
We just signed another lease for anotherstore in Coral Springs just you know,
just yesterday. And now we're gettingready to do a big deal with
(38:52):
a store in Vegas. Oh mygod. So so here you go,
moving it along, fourteen years fromnot knowing what direction you were gonna be
in, uh, learning all thisvaluable stuff like and this is what I
try to tell people, like justremember every day's worth something. And I
(39:13):
think you're proving this right. First, first, you didn't know how to
believe in a product, and hereyou are believing in something that probably is
the hardest thing to enter. Imean, I don't have a harder food
group to enter where you actually canget traction and grow like you're growing.
Then it's like, you know,I don't really understand the back office stuff,
(39:34):
but I'm I'm gonna, I'm gonna, you know, learn and and
do that with with your logistics companyto this whole backyard. Unbelievable. It's
it should it should have it shouldbe like a Jerry Seinfeld episode, like
I wish they'd retape shows so thatand and here you are today, and
i mean it's just amazing. Soso where do you see this going for
(39:57):
yourself? You know, it's it'sit's wild, you know, because like
I just held a meeting with myhome. We did an all hands on
deck meeting with the whole crew,and we went through like the pivot from
one store to two and two tothree and three to four and so on
and so on, and it waslike the expectation of my expectation. And
I finished this speech and I'm like, I'm in like happy tears right now.
(40:19):
I'm like, I'm like, dreif you work hard, dreams really
do come true, Like look atme, You're part of my original Like
I'm dying. I get like thechills on my arms. Dude, I
love that. I'm like feeling serious, Like I'm crying. I'm bawling in
tears, like like wholeheartedly to thesepeople now all of them are crying.
(40:42):
They're all crying. They're like likeit really can happen, Like it really
is possible, and we're a partof it at the ground floor, so
like it was wild. So likelook, you know, like I I
would like to get thirty stores,forty stores something like that is the number.
There's a few concepts like small spinoffs to what I want to do
(41:05):
with how you doing. I wouldlove to get a sandwich shop going small,
super high end, super boutique.It goes hand in hand with the
stuff that we're currently doing right now, sour dough bread, baking it in
house, the same meats, thesame cheesus day. It's like again it
comes back to like how do wecross utilize all of the products, go
tip the tail, make it scratchmade. Like that's my big path forward
(41:31):
for the store and to and toand to push it as long and as
hard as we can, until youknow, God willing, my kids want
to take it over, or youknow, if one day it happens where
you know, a big venture capitalfirm comes in, or like you know,
like something like dunkin, don't youknow, like a McDonald's, or
somebody comes in and you know andsays, hey, you know you guys
(41:52):
in your your Instagram? Your marketing'sclever? How you doing? I mean,
who wouldn't want to keep saying Itold you before it's it's the greatest
name. The logo you created forit, you and your your your wife
is just fantastic. You know,I'm just can't believe. I'm so happy
for you and what's gonna be greatnow? All the failure, all the
(42:15):
not knowing, all the confidence youbuilt by trying things, from bringing that
one first employee over right when youdidn't even know how you're gonna open to
now having to scale that's a wholelike scale when you scale businesses, it's
a whole different thing. But I'ma glorified uber driver right now trying to
(42:36):
figure out how to move properly.And I think I know you're gonna get
it done, cause you're gonna you'regonna get the right people involved with you
who need to be involved with you. You're not gonna quit and you love
it. It's like you love itenough not to quit. So that so
that's what's so good. It's thething that keeps me up at night and
(42:59):
it's the that wakes me up reallyearly in the morning. Like it's it's
like a bumper. Yeah, lovethat. I haven't I haven't felt this
burning desire for like willingness to succeedin a very long time where like like
there's literally nothing that I won't dofor this company. And like you're gonna
(43:21):
laugh. So like we've been runningthat dough mixer so hard, so consistent
that the dough mixer and are short. Just it just broke and I'm waiting.
I now, I gotta wait fora new one to come that we
got to revert back to doing itold school and we're gonna do it by
hand. I gotta go back tomaking dough for two stores by hand.
So just like the cycle, dobehind the scenes video on that and just
(43:44):
use it like like this is whatyou do. It's great to go back
and start to go back and getback into doing it by hand. I'm
like, I'm so excited. Likeeveryone's like this is a problem. I'm
like, no, this is incredible, Like I can't wait to get back
in there and get my arms.I love it. I love it,
you know all right? So howdo so how you do in? You
(44:05):
got websites? How do people findyou? Instagram? Just how can we
instagram? Honestly, our Instagram isreally the best way to like stay current
with us, Like we're really we'rereally on it. So just check us
out and how you doing? How ya d o U g h M.
That's the best way to that's thebest way to find us and stay
current and all that. We'll putin the show links so people can say
(44:25):
it for sure. Well, thankyou so much. I feel like I'm
taking too much time away from youryour creation, but people need to hear
this story because when you get goosebumpsyourself telling your own story, that's how
you want to live your life.And I'm so happy you actually can get
(44:45):
that feeling. It's crazy. Isent the picture to Gabby the other day.
It's like there's like a few songsthat I put on in my car
on my way to work and literallyI can't. It's like it's odd,
Like I'm telling you, like Icry out of excitement sometimes on my way
to work, where I'm like Icannot wait to get in here, and
just like I love it out ofthe day, Like that's like where I'm
(45:07):
at, Like I'm really well,thank you so much for being here,
my friend, Thank you, John, I appreciate it. Hi, John
Schultz here, Thank you so muchfor tuning into this week's episode. Would
really appreciate it. If you wouldlike comments, subscribe and share with your
friends. Looking forward to being withyou soon.
Welcome back to the John Schultz Podcast. I'm so glad I can say welcome
back. And I keep getting theseunbelievable guests. But there's only one question
I want to ask to this guestto start off, and it's how You're
doing? How you doing? So? The reason why I'm asking it that
(00:21):
way is we got the founder ofHow You're Doing here and it's an unbelievable
pizza empire almost now as it's growinginto multiple stores. It was created during
the pandemic. He made the useof a pizza oven you got from Kickstarter,
and the story is just amazing.And he also has an amazing story
(00:43):
before that, which we're going totouch on. And he's on his way
with this terrific company. Co createdit with his beautiful, unbelievably nice wife,
Gabby in Boca Ratan, and we'regoing to get into it, but
before we do, I want tosay hello and how are you. I'm
good man, Thanks so much forhaving me. I really appreciate it.
(01:06):
I love listen. I love itmore than you. Hearing these stories gets
me excited. I usually like togo out jogging or running after my podcast
because I'm so excited about the peoplethat have come on and their stories.
So I want to start with wayback, where did you grow up?
How would you describe yourself as ayoung Garrett? So, I grew up
(01:29):
on Long Island in Jericho and NorthShore along Island. Definitely a wild young
man for sure, as a youngerkid, it was. My stories for
my younger days are definitely quite interesting. Some of those. I am happy
(01:52):
my now wife has looked past asI've gotten older and have formed myself into
more of a real man at thispoint in father, but some wild times
as a as a younger man.All right, So since it really you
know, you sort of alluded towhere you were. But so then how
would your parents describe you? Sowe can get a little bit more about
you. It really depends how graphicI can get on the on the podcast
(02:14):
here as a young as a youngkid, a real royal pain in the
ass. But now where I'm atin my life now, I think they're
honestly, I think they're shocked.You know, I'm proud all that big
mixed feelings of the uh you knowof like that Jewish family coming from Long
Island to see their son as likea real just not turning himself into a
(02:37):
real footblown entrepreneur. So then isthere a specific memory that you know,
I would say had the lasting impactthat in this career path you're on,
Like, is there something that liketurned on a switch? Yeah, well,
you know, like when I firstgraduated from college and I wasn't working
(02:57):
and I was just kind of sittingaround hanging out doing nothing. Like the
biggest event for me at the timewas like what am I going to do
for lunch? You know, oneof my you know, my good buddies
old business partner pretty much grabbed meby the throat and was like he looked
me in the face, He's like, do you want to be a loser
for the rest of your life?And I was like, no, not
at all, I don't. Andthat was like one of like the moments
(03:20):
that's like really been burned into mybrain where I was like, you know,
like, do I want to bea thirty five forty year old guy
who's like the biggest thing that hethinks about all days? Like where am
I going to get lunch? Ordo I want to be an ass kicker?
And I was like, no,I want to be an ass kicker,
Like I want to win, youknow, and that was like one
of the moments that really jump startedme to go from like what was like
(03:45):
a boy to like a man?You know, that was one of the
ones that really like struck the chord. What a good friend. That's that's
amazing. Hopefully you're still friends withthat person today. It's a you know,
what is so you unique about allthe stories I hear? Is it
always with someone else pushing you?You know, we call them mentors,
(04:08):
and you know that could have abig definition for different parts of your life
and actually what a mentor actually is. But it's it's almost like guardian angels,
right, they're they're they're around us, and we don't know unless we're
open to listening to them without takingthe criticism the wrong way. Right.
And if someone came up to mewhen I was young and said, you
(04:28):
know, do you want to bea loser? I don't. You know,
it's either you're going one way orthe other. Right, You're either
going to be depressed about yourself andcontinue on or you're going to change.
And you did, which is great. So all right, so that helped
you. You went to college,what was your first job? Now that
you're not going to be a loserin the world you started. Sure.
(04:51):
So I got myself into the UHLogistics, the logistics business, which I
was there for about ten years.I started off, you know, very
low on the totem pole, whichwas a regular old salesman and worked hard,
long, hard hour six seven daysa week, ten fourteen hours a
(05:12):
day where it was rocated. Sothis was in Boca, in right here,
right here in Boca and Spanish.Ever, and I was I was
not the best salesman in the beginning. I wasn't confident in the product that
I was selling. And it wasthat like cliche like if you put in
the ten thousand hours and you dothat over and over and over again,
(05:34):
you really can master a craft.So I got to the office before everybody.
I stayed after everybody had left.And after about three four years of
like really hearing the no no,no, no no, trying to sell
people, one day it finally justclicked for me and I was like,
(05:57):
Aha, I had that like epiphanymoment, and that's when like the light
bulb flashed for me and I waslike, Okay, I can I can
do this. And I kept workingat it and I made my way up
the ranks from regular salesperson to oneof the executives in the company. So
let's go back to pre you gothere, because I think what you just
said two things I want to harpon for all the younger people listening to
(06:20):
this. First of all, yousaid, if you didn't believe in the
product at the beginning, it washard to do, okay, So what
got you to actually believe in it? And number two, epiphany can mean
a lot of things like what wasthe epiphany so that people can understand how
(06:41):
to think? You know, ittook you three years for both of those
things, and you're still at thecompany, right, So yeah, for
sure. You know, like II, I don't fancy myself ever as
a quitter, you know. Solike for me, I was just going
to keep going and going and goingand going until I was able to figure
it out, you know, Iwas so like the company started off just
doing simple retail car shipping, shippingcars for Betty Joe one time from point
(07:05):
A to point B. And asthe company grew and the company evolved,
it started to focus more on likeB to B style car shipping, which
was more like car dealerships and auctionhouses and big enterprise style of transportation moves.
And once I started to get awayfrom the mentality of like I'm doing
all this work to, you know, to catch one fish, you know,
(07:28):
which I may never see again,versus like working my butt off to
get this enterprise account that's gonna dohundreds of thousands of dollars a month in
transactions, That's when I was like, Okay, now I could finally really
believe in what it is that I'msucking my past. I think too,
it's like you wanted a relationship likethis one off thing didn't feel good right
(07:49):
you were starting over the next day, you felt like you never would,
you know, be able to nurturethat, And I think in any business
that's what usually drives you know,and and growth right one hundred percent.
So like being able to forge thatrelationship just like you're saying with the people
(08:09):
that I was doing business with,where it was like it wasn't just like
a one time touch. It waslike this was like a thing that like
every week you had numerous conversations withand it was like these people that like
you would speak to fifteen, twenty, thirty, forty times a week,
you know, back and forth andback and forth, and it was like,
yeah, it was business, butit was also that relationship banter is
(08:31):
like you were forging that relationship together. And when I got when we started
to go down that path is reallywhat I was like, Okay, I
believe I really can understand and believein what I'm selling. And that was
like when I landed Chevron as oneof my big clients for car shipping,
That's when I was like, WHOA, Okay, like this you can take
(08:52):
from a job and you can turnthis into a career. You know.
Like there was guys that were like, you know, this was no this
was all commission, no salary,no nothing, you know, salespeople that
were like I don't wanna say likethe Dredges of the world, but these
were like not professional professional people,but these guys were making one hundred and
fifty thousand dollars a year doing carshipping. And I was like, this
(09:16):
is insane. I was like,I know friends that are like doctors that
went to medical school with millions ofdollars in debt. You know, we're
coming out and they're like they're barelymaking that. And I see this guy
to the left of this guy tothe right of you sitting in this cubicle
who's showing up the work in flipflops and he's making one hundred and fifty
thousand dollars a year. I'm like, whoa, Like this is crazy.
(09:37):
So when I landed that Chevron accountand like my like the transaction numbers like
shot through the roof, I waslike, Okay, if we can get
Chevron, we can get somebody else. And then it just the snowball effect,
like that momentum of like you know, of like I can do it
pushed forward. And that's when Iwas like, and you were there only
(10:00):
how many times were you right?Like did you almost walk out the door
right when you didn't? Oh?I remember like seeing uh watching one of
those movies where it's like uh uhI remember it's like multiple Wall Shirt or
whatever it was back in the daywhere it's like, you know, one
of the guys is like, uh, get themselves psyched up. We're like
I'm sitting in the car before Igo into going to work, and I'm
(10:24):
like, I'm like, I'm gettingmyself all like all jacked up, knowing
that for I'm probably gonna hear nofour hundred times. But if I can
hear yes three or four times,then it's been a good day, you
know. And that was like it'sgetting kicked so many times. We're like,
you gotta be able to overcome thatlike no to get the yes.
(10:45):
And that was like the high thatI And that's not just in sales either.
That's in everything and we're gonna getto that. Right, that's in
anything you're part of. You know, it could be no from someone internally,
right that, you know, andwhen you're first starting out a company,
you gotta navigate at the corporate structureand learn how to you know,
get yourself through that as well asif you're on the revenue generating side of
(11:07):
any business. All right, Soso three years happened, you started moving
up. Where were you in thesixth year, like like like how did
that evolve? Did you stay insales now? So after six after six
after six years, I started reallydiving into like the processes that the business
was like that it needed, youknow, So like I started really focusing
(11:31):
on you know, onboarding, likeproper onboarding for our new salespeople because we
started focusing more on real like westarted targeting people from the car dealership world
that didn't want to like live anddie in the car dealership, but they
had their relationships with you know bigcar you know, big big groups,
(11:54):
you know, so like onboarding thoseguys versus like onboarding a guy and shows
up in like a tank top andis like a big big different was a
big you know difference in processes forus, right, it's like bringing on
true professionals, you know. Andthen we started focusing on customer service,
like the experience that we wanted ourcustomers to feel, and how we wanted
(12:16):
to pick and choose, you know, vendors that we chose to do business
with. So I started helping tocreate the vetting process of like our carrier
relationship process. So like that tookme. That took some That took some
time to build that process, youknow, and like navigate it. And
I was still pretty young in mycareer. So don't get me wrong,
(12:37):
I was making mistakes, not leftand right, but I was making mistakes.
And the guys that were like youknow, like C suite executives,
you know, who really helped showme the way and how to build that
like process and get your six sigmaand get all of those things like really
dialed in for the business you know, obviously really helped translate into the business
(12:58):
I'm in now. But that wasreally part of like the early stage of
my career into six and seven,and as I got towards the tail end
of my career, you know,at my company, I was focusing on
getting the technology aspects side of itoff the ground too. It was really
doing a lot more of like thebeta testing and trying to find like where
(13:22):
our systems would crash and continuously comingup with like new innovations for our technology
platform from a customer service standpoint,and like a quality assurance program for our
company all the time. I lovethat. It's like I'm sure there was
challenges, you know, from likeloving the product to going out and selling
(13:45):
belief because I don't even think you'reselling a product, You're selling belief and
trust and what you guys can deliveras a service, to now having to
get into all aspects of the minutia. What were some of the challenges for
you in that process, you know, like a like I I am my
brain. My passion was more forlike the customer service, the touch,
(14:11):
you know, like to be apart of that process where like someone either
had a terrible experience and how dowe overcome that and fix that problem for
them, rather than like sitting ina room watching coders type in code where
you're just like this is this isthis is terrible, like this like I
(14:31):
understand what you're doing, but likefor me to sit in a dark room
while you sit and type in codelike this to me is not where like
I'm going to excel for you,I'm better off watching at a much higher
level view of my troops down below, go through the process of customer service
and you know, relationship experience,and see how I can help you implement
(14:54):
some of that into the tech thatwas really it's not your character traits and
listen, what's funny is how weevolve into what we should be even without
even knowing it. Right, we'regonna talk about that because here you are
ten years you know, built thisthing up. It was pretty big and
(15:16):
large when you left. Pandemic hitsright, gave everyone a loop. You
know, I don't know how muchyour business was hurt, you know,
the logistics business. But we're allsitting home now thinking like what can we
do to add value? So sohow you do it? Which I love
(15:37):
the name by the way, Iyou know, I just want to keep
saying it, but I can't becausethen no one will listen to the podcast.
But how did how you do intake off? From day one?
Knowing that you had this great thing? I almost feel like you're on the
cuss logistics is everything? Right?So like talk about that part of it.
(15:58):
So it was a file transition,so like just to take a step
back, like COVID hurt my oldbusiness like pretty badly, right because like
everybody was everybody was worried about cash, you know, like like what like
how many companies are going out ofbusiness? What's happening here? What's happening
there? So like my old business, when you talk about the logistics,
because we focus on the broker inside, right, So, like we
(16:22):
would do a transaction and when wewere we were doing it with the big
car dealerships, they had NET thirtyterms, but they wouldn't pay for NET
ninety Net one twenty like it waswild. But the guys that were doing
the freight transportation are terms for NETthree and if we didn't pay in Net
three, they would go after yourbond. And if you had enough people
go after your bond, you wentout of business, you know, so
(16:45):
like managing managing the cash flow ofthat was very, very challenging. So
when I got you know, duringcold when COVID was there and I was
having my kids and I was tryingto keep everybody occupied, my pizza mentor
who convince me to buy the portablepizza oven, you know, told me,
he goes, look, if you'regonna be stuck home during COVID,
(17:06):
you should start a sourdough starter.So I was like, oh, okay,
let's let's give it a shot.So I started the sour dough Starter
and I tried the pizza for thefirst time that I made. I was
like, this is incredible. Isaid, this is this is like I've
never tasted anything like this and textuallyflavor, I was like, this is
really it's it's unbelievable. So Istarted making, you know, just simple
(17:30):
cheese pizzas, marinara pizzas, andI was giving them away to friends and
neighbors. Like you came up andare you like a food guy? Like
like like what the hell? LikeI love I love food, but I
was never like in the food andhospitality world. It was just something that
like I enjoyed doing so like Iwould say like, all right, cool,
(17:51):
I'll make this pizza. You comewith a cookie sheet. I don't
have any boxes at the time,and I was like, I'll throw it
over the fence to you. Youcatch it like you're an out, you
know, they're catching a baseball.And people started picking up this pizza from
my house and they were like,this is incredible, some of the best
pizza I've ever had. And mywife was like, we should sell it,
(18:12):
and I was like, it's like, I'm super busy with my job.
I was like, we're trying tokeep this company alive right now,
Like the last thing I have timewise is to start like making pizza and
selling it. And she was like, no, let's try it. Let's
try It's a long story short,you know, twenty martinis later collectively.
(18:32):
I was like, we need tocome up with a good name. And
she's like, how you do it? And I was like, I love
it. I was like, that'sthat's incredible. Your wife's amazing. I
likes she should be. We gotto bring her on. You should There's
things that I know that I'm reallygood at and trust me, there's things
that I know that I'm terrible at, and I feel like that like is
a good attribute in an entrepreneur.But I I said, all right,
(18:56):
fine, we got a good name, let's try it. So the first
week, we posted a menu onInstagram on Wednesday for pizza pickups on Fridays,
and we allowed people to pre orderpre pay using callum lei, where
you can order three pizzas for everyfifteen minutes. So the first week we
sold twenty five pizzas, and thenext week thirty five pizzas in forty five
(19:18):
pizzas and so on and so on, and we were selling out within minutes,
literally within minutes. So I waslike, all right, you know
what, let's try to do itagain on a second night. So we
started posting a menu on Mondays forpizzas on Wednesdays, and it got to
the point that we were selling onehundred and fifty two hundred pizzas out of
my backyard, and I was like, this is great. This is the
(19:41):
crazy thing. Ever, So thatwent on for that went on for about
two years, and at that pointit was like, you know, Gab,
like I was like, I thinkI think we really have something your
people keep coming back, like youdid wait first of all, staff that
you did that for two years?Did it for two years? What was
the top amount of pizzas at anyone week of that end? So we
(20:07):
did almost three hundred and fifty pizzasone week out of the backyard. It
was. We opened on Christmas Day, so I was in the back I
had four. We went from onepizza of it to two to three to
four. So like I was walkingout with like four pizza peals, kicking
my sliding door open to like getmy to get this, you know,
(20:30):
the sliding door open. This isn'ta development in Florida, Like, this
is not a repail establishment. Itwas definitely not a retail establishment. And
trust me, I had. Ihad every person that I could on the
take for a pizza, every securityguard in the neighborhood, every hoa person
you know, I had. Ihad everybody coming to get their fair share
of the pie up until the theend of the second year where I got
(20:55):
the season desist letter where my wheremy neighborhood sued me for making peace is
out of my backyard because they're like, you can't run you can't run a
business. Like this out of yourbackyard. And I was like, I
was like, this is bullshit.I was like, the woman to my
left is selling beads to mask chainsfor out of her garage. The person
(21:17):
to the left on this side overhere is running a gym out of her
garage. All the while I'm makingpizzas and like and I'm just like trying
to make people happy. So thisis so classic entrepreneur. Everyone should just
take this and realize anything can happenand you get to cease and desistor.
But at the same time, likewhat's going on with logistics. So at
(21:40):
that point in time, like I'mI'm like phasing my way out, you
know where, Like I gave mybusiness partner's notice at this point, like
plenty of notice, because like Iwas now getting ready to like get into
the craziest business with the highest failurerate ever and opening up a brick and
mortar restaurant. So I didn't wannastop doing the pizza out of the house
(22:04):
because we were getting close to getin the brick and mortar store open.
So it's like two three months beforethe brick and mortar is gonna open,
I'm not gonna stop doing this outof my house. So like, I
had to like find a place whereI could continue to sell pizza. So
like I was finding any brewery,any wine bar, any place that had
(22:26):
like liquor but didn't have food.So like I found a brewery which ironically
is right behind the right behind myfirst brick and mortar store called Prosperity Burrs.
And I was selling pizza out oftheir parking lot for you know,
two times a week, just tokeep just to keep the name. We
had to keep the flow. Imean, you couldn't. We couldn't aboard.
(22:49):
At this point, we were sodeep, so far down the rabbit
hole, and it was like itwas crazy timing because I was now having
my third kid and we needed abigger house and was moving within my neighborhood,
and the people from my subdivision theywere stopping the sale of my house
(23:11):
because I had I had like anopen lawsuit with them over the over the
sale of the pizza. Where itwas like, you know what, to
screw it, I'm just gonna cutthese guys in check. And I took
the cease and desist letter and Iblew it up and it hangs on the
wall in the restaurant right now.Of that's like my homage of like my
my, oh. I love thatyou think about this though, Think about
(23:32):
this. Imagine going to you know, your partner wife whoever, who wasn't
involved in the idea, after spendingyou know, ten years building this logistics
company with three kids, and saying, you know what, I think we
I got to start this pizza place. Like, first of all, you
had that support because you're together,which I think is beautiful. It just
(23:52):
shows the power of partnership. It'slike the mentor thing. She was yourur
through this whole process, and you'rehers right to do this. So you
so you open this store, you'reyou're not even a pizza guy. Yes,
these things only last three four years. Most of these store, these
(24:14):
you know, new concept stores,right, I mean if you look at
business as a whole, that mostof them don't last past five years.
So you open it up. Youthink it's gonna be good. You know,
you had your proof of concept fromyour house, which is hilarious.
What happened when you first opened?How did how did it flow? So
I built this beautiful store of mywife and I and I'm like, great,
(24:38):
now we need staff. I waslike, where are we gonna find
people to come and work? Youknow? So I'm reaching out to a
couple of buddies of mine, youwere like in a different world of the
hospitality space, and I'm like,guys, I've got this great product.
Help me find some people to comeand work in this goddamn company. So
(25:00):
they're like, eh, we knowa friend who's owns a pizza shop.
They're going out of business. Sothey're like, let's see. And I'm
like, well, why are theygoing to a business? Like? They're
having trouble with employees and staffing.So I'm like, all right, we're
gonna have to figure something out.So I get a phone call, a
random phone call, and if Idon't know the number, I typically don't
answer. But for some odd reason, I answered the phone and it was
(25:22):
the mother of the you know,the husband and the wife owned this pizza
place, a mellow mushroom on AtlanticAvenue. And she calls and she goes,
hey, look I hear you're openinga pizza place. We're closing a
pizza place. Come to our store. Take whatever gear you want. It's
going in the dumpster if you don'ttake it. So I was like okay.
So me and my general contractor wedrove over and I'm loading up this
(25:47):
his pickup truck in my car withanything and everything I can get my hands
on at this point, and Ihear off to the side, this person
goes, I can't believe after fourteenyears, I'm leaving, and like my
ears perked up, and like inmy brain, I'm like, fourteen years.
No, almost nowadays, nobody staysat the company for fourteen years,
(26:07):
you know. So I'm like,either he's the most I'm like, it's
very rare, very rare. Soit's like he's the most loyal person in
the world, which perfect. Ilove that. I'll take that any day
of the week. Or I saidhe's the best employee. Either either one,
You're coming with me. So Iwalk over to this guy and I
basically grab him by the neck andI'm like, you're coming with me.
(26:27):
You got to come see this store, you gotta try this food. And
he's like, he's like, Garrett, I just worked for fourteen years,
six seven days a week. COVID. We got our asses kicked. I
was here day in, day out, NonStop. He's like, I'm going
on vacation for like a year,and I said, I said, Dustin't,
just come to my store one time, try the food, see it.
(26:48):
And he's like, all right,fine. So the next day he
comes, he sees the store andhe tries the pizza and he's like,
he's been doing pizza for twenty fiveyears. So he's like, he tastes
food. He's like, he's like, I've never tasted anything like this before
in my entire life. And he'slike, all right, fine, I'm
gonna give it a chance with you. So the so I tried to translate
(27:11):
what I was doing in my houseinto the restaurant, and I'm like,
I designed the store. The functionis good, everything's good. And he
walks in he goes, what thefuck did you do in here? Garrett?
He goes, this doesn't work,This won't work, this won't work.
So we're really I love that youbuilt something. You had no employees,
you have no freaking idea what you'redoing, but you just knew that
you had a product that everyone wantedto share. That's it. So we
(27:36):
the first day we're not even openfor business, I'm rearranging the entire store
and I'm like, I'm like,what is happening here. So the first
day we open for business, andlike people want to come and show love
and support and be a part ofwhat we built. The line is around
the block. It's around the It'swhen I tell you it's around the block.
It's around the block. So we, you know, we staff the
(28:00):
restaurant, you know, with somegood bodies, and we pretty much shell
out of, like almost all ofour dough within the first like two hours.
And I'm like, okay, we'regood, let's break down our stations
and and all of a sudden,the ticket machine starts printed, and I'm
like, what's good? Where arethese orders coming from? And I didn't
(28:22):
like and it's nobody's fault other thanmine. We set up this online ordering
platform and I didn't really understand howto like truly track it. So like
we were I had the staff openand close their stations like two or three
times, and I was like,these great employees are going to quit on
day one, because like the restaurantworld's a hard world. Man Like it's
(28:42):
like, oh it's hard, it'shard. This is not easy stuff,
you know, So like yeah,for like for them to like get their
ass kicked in the trenches for afew hours, close the station, reopen
it, close it, reopen it. I was like, these guys are
going to quit, But long storyshort, they stuck with me. And
the first year was was not Idon't want to say hard, but it
(29:06):
was hard. You know. Itwas a big transition and lifestyle for me,
like going from like working a lot, but I had the opportunity to
work from home a lot of hoursat my own company, to being like,
all right, I'm gonna live anddie in this restaurant and build this
brand, like to get it moving, you know. So like it was
thirteen fourteen hours a day, sixseven days a week like it was.
(29:27):
It was. It was what wasthe hardest lesson you learned? What was
the hardest lesson I learned? Yeah, because that like that that's a big
transition year, right, I meanit was to get ahead and stay ahead
Like that was like to get aheadand stay ahead, like to to not
be like constantly like starting and preppingevery single thing every single day, Like
(29:53):
find a way to get three fourdays ahead so that the following day a
you don't have to start the wholeprocess over and over and over. I
think your logistics background would be likea good training for that, right,
because logistics is all getting ahead business. This was different. This was different
(30:17):
though because this was different though becauseit was food, you know, So
like we were like, how dowe get ahead, but not get so
far ahead that we're throwing food away? And how do we get a how
do we get ahead so that likewe have enough of everything we need,
but we find a way to repWe find a way to re We find
(30:40):
a way to repurpose everything that we'redoing so that we don't have any waste.
You know. I feel like thatwas part of the that was part
of the learn that was part ofthe learning experience of like weight, So
you're a year in, right,got a nice year under your belt?
How a sales good? Good sales? I mean did a key up the
(31:00):
paste that you thought from the houseso backyard, it kept up, It
kept up, it kept up paste. Some of it was a little bit
challenging. And the reason why Iwas a little bit challenging was like some
of the combinations of food that wewere selling were so unique and so different
that like some of it was like, uh, like a learning experience,
(31:22):
Like we had to teach people likesome of the combinations of items that we
were putting on food, and thattook time, you know, and like
getting people to come in try thisfood once to be like, Okay,
your cheese pizza is delicious. Let'snow try a pistachio pizza. Let's try
this pizza that's got a cheese onit. We have no idea what it
(31:45):
is. We can't even pronounce,you know. And then like the next
hardest part was we were selling foodat a real we still are at a
real premium, you know, likepeople say pizzas were session proof food,
but like for us, we sella sixteen inch pizza that feeds two people,
(32:07):
whereas like sALS or Bills or Tony'sPizza sells a sixteen inch pizza that
feeds four, you know, forless money. So we really had to
get people to understand why we werewhy we were justifying the price that we
needed to to sell this food,but also to get them to understand that
(32:29):
the like the ingredients that we wereputting on this food and the dough that
you were consuming was so incredibly differentthan what it was that we were Like
you would get at the next pizzaplace down the road, and that was
one of the hardest and that wasone of the hardest hurdles. I just
still can't believe Garret Goodman created somedough, Like like think about how long
(32:54):
pizza's been around it, Like yourdough is this dough. It's like,
I don't even it's shocking to me. It's we know what it is.
And it's it's so crazy because youalways hear that like if you love what
you do, you never work aday in your life. And you know,
like when I was getting this thingstarted, it wasn't it legitimately wasn't
work. It was fun. Itwas like just for like like for passion.
(33:17):
So like what you don't understand,John, Like when I was making
dough, when I first started makingdough out of the house, like it
was a mess. It was atrain wreck. It was flower in all
the walls. Usually you can't evencomprehend the mess. And some days it
was great and some days it wasterrible, and some days it was amazing,
some days it was horrible. Likeand it was so it was up
(33:39):
and down and up and down andup and down, and like where it
got to the point where like wewere getting ready to open the store and
like the temperature changed and the humiditychanged, and the dough that we were
using out of our house originally thendidn't translate to the pizza oven that we
were using in our store, likethree four weeks before we were getting to
(34:02):
open, So we had a pivotthree weeks before the store opened and reevaluate
every aspect of the dome making process. So I'm like shitting my pants three
weeks before. I'm like, we'rewe're we're gonna open, and I have
a dough that I can't sell.So now it's like twelve hours a day
reading every single bit of sour doughknowledge that I could to try to figure
(34:24):
out, like what's causing this problem. It's like it was like it was
this some of them. It's likehaving a tech problem, like when we
can't get on a zoom and likewe like we we like die to figure
out, and it's like you hadto figure it out. We were in
big time. We were big,we were in legit, big, big,
big time scramble mode at this atthis time, and you know,
(34:45):
like like again, you know,like when we finally got it under control,
the doors opened and like we gotmomentum and we're moving like so many.
It was me being a little bitstubborn and spiteful. We're like pom
BEA's poster. One of the peoplecomes out and they're like, do you
want to do an interview? AndI'm like, yeah, of course.
They're like, well, it's goingto be four hundred and ninety five dollars
(35:06):
for a post this thing. I'mlike paying you, Like you want to
do an interview with me? Youwant to do this? Like you could
do that? I'm like and itliterally like we didn't advertise. We still
don't advertise. It's all one hundredpercent, So all right, you didn't
advertise. But when did Dave Portnoyshow up? So he showed up?
Literally pretty much won almost one yearago to the day today. So he
(35:30):
oh yeah, so he shows upand he gives us a great and he
gives us a great score, andlike we like wanted to be prepared,
but we were like not prepared forthe influx and business that would come with
it. And literally the next daythe doors exploded, like they they explode.
(35:52):
His impact is that big? Ifit? I mean, it could
go the other way. I mean, we're you're nervous. It was,
it was money. It was monumental, and it was just crazy because like
we were filming a TV show forCBS News and like we were the store
was closed from nine am in themorning till about three or four pm.
I was like, we're closed,we're filming this TV show and like we
(36:15):
were at like one o'clock. Iwas like by myself in the store.
I'm cleaning up. There's bottles ofwine everywhere. It's like a party rager
just happened in there. If bottlerager just happened in there. And the
phone rings and it's Billy like wantsa cheese pizza. And I'm like,
you know what, whatever, I'mmaking a pizza or two for like my
(36:36):
neighbors down the way over here inthe shopping center. They were like I
get three or four pizzas. I'mlike, gonna fine whatever. So the
phone rings and I answered and I'mlike, ah, what's one more cheese
pie? So like I'm now likelike cleaning up, scrambling, and all
of a sudden, the door opensand who is it? And it's Dave
and I'm like I look at himas I was like, really, out
(36:57):
of all days it asked to behe's like, and I'm like, look
around, bro, I said,like the store's not open for business.
He's like, your hour, sayyou are, so no, we typically
are, but like right now we'renot. We were just filming a TV
show. So like when I sayhe caught me with my pants down,
he caught me, dude, that'sso good. It makes the story so
much better. So what was yourrank? So we got? He gave
(37:20):
us a seven and eight. Hesaid, it's as good as an eight
point one. Obviously, I wishyou would have given us the eight point
one, but for our style ofpizza, he's never given our style as
high of a score as he everhas, which wow, phenomenal. But
you know what the crazy thing is, like the people that saw the video
and decided I'm gonna give it andI'm gonna give it and I'm gonna give
it a try, and I'm gonnagive it a try. Like they came
(37:44):
in and decided and they decided that, like we're gonna try the food,
and they were like they underscored you. He's like, so like, it's
the score was good, it wasgreat, but like really what mattered was
people came in tried the food themselvesand said, wow, this is better
than what he Listen, if he'sgood, if you get a good score,
(38:06):
that's better marketing than any of thoseother people that came to All right,
so so all things are going.I love how like you're learning on
the fly. You're just showing thatyou got to take chances, risks.
You can't know everything before you start. You gotta fail, you gotta be
not you gotta be not scared tofail, and you'll figure it out.
(38:27):
So now you what do you havethree stores? Like? Where are you
in your revolutions? It's wild?So we we just opened our second store
last week. Our third store isgetting ready to open in a couple months.
We just signed another lease for anotherstore in Coral Springs just you know,
just yesterday. And now we're gettingready to do a big deal with
(38:52):
a store in Vegas. Oh mygod. So so here you go,
moving it along, fourteen years fromnot knowing what direction you were gonna be
in, uh, learning all thisvaluable stuff like and this is what I
try to tell people, like justremember every day's worth something. And I
(39:13):
think you're proving this right. First, first, you didn't know how to
believe in a product, and hereyou are believing in something that probably is
the hardest thing to enter. Imean, I don't have a harder food
group to enter where you actually canget traction and grow like you're growing.
Then it's like, you know,I don't really understand the back office stuff,
(39:34):
but I'm I'm gonna, I'm gonna, you know, learn and and
do that with with your logistics companyto this whole backyard. Unbelievable. It's
it should it should have it shouldbe like a Jerry Seinfeld episode, like
I wish they'd retape shows so thatand and here you are today, and
i mean it's just amazing. Soso where do you see this going for
(39:57):
yourself? You know, it's it'sit's wild, you know, because like
I just held a meeting with myhome. We did an all hands on
deck meeting with the whole crew,and we went through like the pivot from
one store to two and two tothree and three to four and so on
and so on, and it waslike the expectation of my expectation. And
I finished this speech and I'm like, I'm in like happy tears right now.
(40:19):
I'm like, I'm like, dreif you work hard, dreams really
do come true, Like look atme, You're part of my original Like
I'm dying. I get like thechills on my arms. Dude, I
love that. I'm like feeling serious, Like I'm crying. I'm bawling in
tears, like like wholeheartedly to thesepeople now all of them are crying.
(40:42):
They're all crying. They're like likeit really can happen, Like it really
is possible, and we're a partof it at the ground floor, so
like it was wild. So likelook, you know, like I I
would like to get thirty stores,forty stores something like that is the number.
There's a few concepts like small spinoffs to what I want to do
(41:05):
with how you doing. I wouldlove to get a sandwich shop going small,
super high end, super boutique.It goes hand in hand with the
stuff that we're currently doing right now, sour dough bread, baking it in
house, the same meats, thesame cheesus day. It's like again it
comes back to like how do wecross utilize all of the products, go
tip the tail, make it scratchmade. Like that's my big path forward
(41:31):
for the store and to and toand to push it as long and as
hard as we can, until youknow, God willing, my kids want
to take it over, or youknow, if one day it happens where
you know, a big venture capitalfirm comes in, or like you know,
like something like dunkin, don't youknow, like a McDonald's, or
somebody comes in and you know andsays, hey, you know you guys
(41:52):
in your your Instagram? Your marketing'sclever? How you doing? I mean,
who wouldn't want to keep saying Itold you before it's it's the greatest
name. The logo you created forit, you and your your your wife
is just fantastic. You know,I'm just can't believe. I'm so happy
for you and what's gonna be greatnow? All the failure, all the
(42:15):
not knowing, all the confidence youbuilt by trying things, from bringing that
one first employee over right when youdidn't even know how you're gonna open to
now having to scale that's a wholelike scale when you scale businesses, it's
a whole different thing. But I'ma glorified uber driver right now trying to
(42:36):
figure out how to move properly.And I think I know you're gonna get
it done, cause you're gonna you'regonna get the right people involved with you
who need to be involved with you. You're not gonna quit and you love
it. It's like you love itenough not to quit. So that so
that's what's so good. It's thething that keeps me up at night and
(42:59):
it's the that wakes me up reallyearly in the morning. Like it's it's
like a bumper. Yeah, lovethat. I haven't I haven't felt this
burning desire for like willingness to succeedin a very long time where like like
there's literally nothing that I won't dofor this company. And like you're gonna
(43:21):
laugh. So like we've been runningthat dough mixer so hard, so consistent
that the dough mixer and are short. Just it just broke and I'm waiting.
I now, I gotta wait fora new one to come that we
got to revert back to doing itold school and we're gonna do it by
hand. I gotta go back tomaking dough for two stores by hand.
So just like the cycle, dobehind the scenes video on that and just
(43:44):
use it like like this is whatyou do. It's great to go back
and start to go back and getback into doing it by hand. I'm
like, I'm so excited. Likeeveryone's like this is a problem. I'm
like, no, this is incredible, Like I can't wait to get back
in there and get my arms.I love it. I love it,
you know all right? So howdo so how you do in? You
(44:05):
got websites? How do people findyou? Instagram? Just how can we
instagram? Honestly, our Instagram isreally the best way to like stay current
with us, Like we're really we'rereally on it. So just check us
out and how you doing? How ya d o U g h M.
That's the best way to that's thebest way to find us and stay
current and all that. We'll putin the show links so people can say
(44:25):
it for sure. Well, thankyou so much. I feel like I'm
taking too much time away from youryour creation, but people need to hear
this story because when you get goosebumpsyourself telling your own story, that's how
you want to live your life.And I'm so happy you actually can get
(44:45):
that feeling. It's crazy. Isent the picture to Gabby the other day.
It's like there's like a few songsthat I put on in my car
on my way to work and literallyI can't. It's like it's odd,
Like I'm telling you, like Icry out of excitement sometimes on my way
to work, where I'm like Icannot wait to get in here, and
just like I love it out ofthe day, Like that's like where I'm
(45:07):
at, Like I'm really well,thank you so much for being here,
my friend, Thank you, John, I appreciate it. Hi, John
Schultz here, Thank you so muchfor tuning into this week's episode. Would
really appreciate it. If you wouldlike comments, subscribe and share with your
friends. Looking forward to being withyou soon.
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