November 14, 2024 • 30 mins
ICYMI: Hour Two of ‘Later, with Mo’Kelly’ Presents – Special Guest Host Chris Merrill filling in ‘Later, for Mo’Kelly’ with a wild conversation asking the questions “how do we REALLY know the burgers we’re eating are beef?” AND “what WOULDN’T Tawala Eat?” … PLUS - Red Lobster is betting on a millennial makeover to bring the restaurant chain back to prominence - on KFI AM 640…Live everywhere on the iHeartRadio app
Mark as Played
Transcript
Episode Transcript
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Speaker 1 (00:00):
You're listening to Later with Moe Kelly on demand from
KFI AM six forty Hi.
Speaker 2 (00:06):
That Chris merrill In from o Kelly KFI AM six
forty more stimulating talk listen anytime on demand of the
iHeartRadio app.
Speaker 3 (00:13):
Got good news for you.
Speaker 2 (00:15):
If you are reading one page of your news, bad news.
If you are reading a different page of the news,
well here's why. And it's a little unfair because it's
sort of a reprint, but I find the story from
Yahoo News. Yahoo News republishes CBS News story of some
(00:38):
US grocery prices are dipping for first time since twenty twenty.
There you go, that's good news, right, We've got things
given coming up, You're getting ready to buy turkeys, all
that kind of stuff, and this is good and whatnots right?
Speaker 3 (00:54):
Right?
Speaker 2 (00:56):
However, that's only one page of the It's only one
page of the headlines. Because now if you go to
another page on Yahoo, you get something completely different. And
this is where you gotta be a little bit careful
with what you're reading because it can be all over
the place.
Speaker 3 (01:15):
Man.
Speaker 2 (01:16):
So I give you the headline from Yahoo and their
CBS News and Yahoo and their CBS News as grocery
prices could be coming dumb cool. Online grocery prices represent
what consumers pay when they order food from retailers like Walmart,
Whole Foods, and others through apps and websites. And they
say that online grocery prices are down just a tenth
(01:37):
of a percent.
Speaker 3 (01:38):
Well, I'll take a tenth.
Speaker 2 (01:39):
Of a percent, wouldn't you sure, I'll think a tenth
of a percent versus things going up. But then again,
as I said, you go to another Yahoo news page
and here's what you run into from Yahoo finance.
Speaker 4 (01:53):
Eggs are still high, seral prices still high?
Speaker 5 (01:55):
Why is inflation maybe not coming down to the extent
some of these.
Speaker 6 (01:59):
Folks with the reasons, And yes, we have a grumpy
consumer that's still spending. And the reason why is that
as economists we focus on rates.
Speaker 4 (02:07):
We love breaks rates come down.
Speaker 6 (02:09):
But as a consumer, even I, as an economist, walk
into a store and say, man, what.
Speaker 3 (02:15):
Did cereal be?
Speaker 5 (02:15):
Come on?
Speaker 4 (02:16):
All is a box?
Speaker 3 (02:17):
I was like, what's cereal?
Speaker 4 (02:18):
The bombs with as where are these prices coming from?
Speaker 6 (02:21):
I immediately stopped being an economists and start being a consumer.
And yes, I'm mad about the box of cereal.
Speaker 3 (02:26):
It's eight dollars exactly, but also from the label, what
kind of cereal is she eating? Listen?
Speaker 2 (02:34):
I love cereal, and yeah, cereal is expensive, but who's
buying eight dollars boxes? Are you paying eight dollars for
box of cereal? Hang on, I gotta just find that's
out real quick?
Speaker 5 (02:44):
Here? Uh?
Speaker 3 (02:45):
Where should I go? Guys? Uh, like Ralph's or something.
Speaker 2 (02:51):
Let's just see if ralph let me just look for
cereal order Ralph's online.
Speaker 3 (02:55):
This is good. Yeah, I don't know if that's gonna
be better a shop at Ralph's. Yeah, you think it's
You still think it's eight dollars for cereal?
Speaker 4 (03:04):
For the large box I bought the other day, I
think it was close to about eight dollars. But how
big a family size box actually chars?
Speaker 3 (03:11):
Yeah?
Speaker 2 (03:12):
Okay, well the kind the kind peanut butter, clusters, granola,
that's eight dollars.
Speaker 3 (03:17):
But that's just garbage. You want to do that anyway?
What do you? Let me see?
Speaker 2 (03:21):
Tricks are for kids? A ten ounce box is six dollars.
It's pretty expensive.
Speaker 4 (03:25):
Yeah, but that's not a big box. That's that's like
you box. Yeah, yeah, I got you, I got you.
Speaker 2 (03:31):
Uh, let's see, twenty seven ounce of cocoa pebbles.
Speaker 3 (03:35):
That's a big box. Twenty seven ounces.
Speaker 2 (03:37):
That's pretty good size, right, Okay, that's like four pounds, right,
twenty seven ounces. Yeah, I appreciate that you're either playing
along or didn't or don't know how many ounces are
in a pound.
Speaker 3 (03:47):
I love you for that, thanks.
Speaker 2 (03:49):
Yeah, the cocoa pebbles are a regular price, seven ninety
nine eight bucks a box. Yeah, six fifty nine if
you've got the loyalty card. Oh there you go. Yeah,
one pound box of Rais brand that's sixteen ounces, by
the way, is six dollars.
Speaker 4 (04:03):
Okay, that's Raisin brand. No one wants that, Okay, less you're.
Speaker 2 (04:07):
A regular, Well I am unless I eat my Raisin
brand and then I'm better. So yes, all right, look
at you with your colon privilege over there.
Speaker 3 (04:18):
All right, keep it up.
Speaker 6 (04:20):
Markets perspective, Real wages haven't grown all that long, and
so the consumer has been missing out on real wage gains.
Even though wage growth was high, inflation was higher, and
so we haven't had a consumer that's really benefited from
real wage growth to make up for what they lost
when we were coming out of that high inflation period.
Speaker 2 (04:42):
By the way, do you guys see the story about
there's some people try to push to get rid of
fruit loops. They're mad that fruit loops have colors in them.
What yeah, yeah, yeah, you saw it. You know what
I'm talking about?
Speaker 4 (04:55):
Oh yeah, yeah, remember that when we talked about taking
the color out of everything.
Speaker 3 (05:00):
Yeah, because the color gives you cancer. Yeah?
Speaker 7 (05:03):
Oh okay, yeah, I was like the whole point of it.
I know, color, it's just gray circles you're eating, right.
Speaker 2 (05:11):
But well, don't they have like a knockoff one of
those you know, Bago cereal things.
Speaker 4 (05:17):
Yeah, like loops or something.
Speaker 2 (05:18):
Yeah, yeah, yeah, But do they have those that are
not colored but still have the artificial flavors?
Speaker 4 (05:22):
Well, they're colored differently. They I don't know if they
like the super red dye.
Speaker 3 (05:29):
The asbestos number six red dye.
Speaker 4 (05:32):
Yeah, they use a lighter uh gradient of because it's
more pink when you see it, it's not really red.
Speaker 2 (05:38):
Yeah, huh too. Can't same does not approve of that? Well,
I see those are banded in other countries because of
the because of the dyes. Can't we just slap a
California label on it?
Speaker 3 (05:53):
Says this is going to give you cancer. Don't eat it. No,
everybody's gonna do it anyway.
Speaker 2 (05:58):
Look, a lot of us grew up on fruit, and
we turned on you know what I used to love.
I used to love just wiping out a red lobster,
you know, red lobster. I had to go to Vakruantcy
because that that endless shrimp thing, that was me, that
one hundred percent that was me. But red lobster is back, baby,
(06:20):
which means I want my Cheddar Bay biscuits. The problem
is they're going all millennial on my Cheddar Bay biscuits.
Speaker 3 (06:30):
God, it's gonna taste like tofu. That is next.
Speaker 2 (06:32):
Chris Meryl caf I AM six forty were Live everywhere
and the iHeartRadio app.
Speaker 1 (06:36):
You're listening to later with Moe Kelly on demand from
KFI AM six forty.
Speaker 2 (06:42):
Chris Maryland from o Kelly CAFI AM six forty. More
stimulating talk. A lot of conversation going on behind the
scenes here while Mark was working. Uh then Twala and
Fush and I are talking about how much we're paying
for groceries. And I'm gonna out you, Tala, I'm gonna
unless you unless you tell me right now don't do it. No,
(07:02):
you go ahead.
Speaker 3 (07:03):
Okay.
Speaker 2 (07:03):
So we're talking about the price of good and I
started complaining because I told you I had the ralphs
ad open on my computer, and so I screenshoted it
and it was a thirteen ounce box of fruit loops
was eight dollars. We were talking about the price of
cereal being eight dollars. I said, no, cereals eight dollars,
and then that was quickly reminded that yes it is.
(07:23):
So the thirteen ounce box is eight dollars, but the
twenty three ounce box, which again math on the radio,
twenty three is more than thirteen. Last I checked, that's
only six dollars. But you have to have the loyalty card,
and that, of course is so that they can get
your habits into the algorithm and sell you more.
Speaker 3 (07:42):
In the long run. But see, this is what bugs
the hell out of me.
Speaker 2 (07:47):
If you can sell the product for six dollars, why
are you charging eight dollars for just over half the
same size.
Speaker 3 (07:58):
And the answer is because they can. Yeah, I just
this is.
Speaker 2 (08:04):
The shortcoming with capitalism, and I don't know of a
better system. But the shortcoming with capitalism is that it
requires in order to function as it's intended, it requires
that you built people out of as much as possible,
which means that if they are selling you the larger
size for six dollars, either a the markup on the
(08:26):
smaller size is astronomical or B they know they can
make more money off of you by hitting you with
those targeted advertisements on other products. Makes me crazy. So
I was talking about the price of this stuff, and
to Wallason's he says, he says, Yeah, I got a
giant sized box of Lucky Charms. Good for you for
(08:47):
eating lucky Charms. That's magically delicious. That's awesome. A gallon
of milk and a pound of ground lamb and a
little seasoning. On Sunday, got hit with a thirty dollars
tab and.
Speaker 3 (09:00):
I'm with you. That feels ridiculous.
Speaker 2 (09:02):
Second, if you had use your loyalty card, you could
have gotten the pound of ground lamb for nine dollars. Third,
you're eating baby sheep. Why are you grinding up the lamb?
Speaker 3 (09:14):
Look?
Speaker 4 (09:14):
I need the ground lamb because it tastes really good
in my mil prep. If I'm he has this dish
all week, it's gonna be savory.
Speaker 3 (09:24):
Ground lamb.
Speaker 4 (09:25):
Why because lamb, when you reheat it, all that flavor
just comes on out. When you use ground, beef gets dry.
Speaker 3 (09:33):
That's true. I listen.
Speaker 2 (09:35):
I actually agree with what you're saying, except it's a baby.
Speaker 3 (09:40):
It is. It's like when I order a veal and
my wife looks at me and she says, why would
you do that? Because it's delicious.
Speaker 4 (09:47):
You know, I don't really have a line that I'm
gonna draw when it comes to eating animal flesh. I'm
not gonna look at one animal say well, no, not you,
but I'm gonna heat the other one.
Speaker 2 (09:58):
To me, it's you know the let's all let's test that.
All right, great, taking a little trip.
Speaker 3 (10:05):
In the east.
Speaker 2 (10:07):
Okay, Now I'm not talking about not talking about Philadelphia.
I'm talking about going to the far east right. You're
going to that market? Are you eating the dog?
Speaker 3 (10:17):
Now?
Speaker 4 (10:17):
Here's the thing my brother has and he has said,
when you are on the d m Z and they're
giving you chicken, and that's pretty much the only meat
that you got when you go into town, that.
Speaker 3 (10:30):
Breathing the chicken and that dog.
Speaker 4 (10:32):
And he says, when you first go into those mare
and you see the dogs hanging in. He said, it's
not a joke. I'm telling you that's what's they're available.
When you go in town on the DMZ, you're seeing
dogs in the one, you're seeing dogs.
Speaker 3 (10:48):
He said. It's so serious.
Speaker 2 (10:51):
And they is that so that the servicemen will eat it.
Speaker 4 (10:57):
It's just what they call. He says, you're going there,
they say you want chicken and chicken and and the
other who had been out there for our laugh and
they're like you like that chicken. He's like it's delicious.
He's like, that's dog.
Speaker 3 (11:10):
You know what.
Speaker 4 (11:11):
It's better than the m R.
Speaker 3 (11:13):
E s. How about that. I'm eating out of this
right now? Wow? Yeah? And you feel like you would
do that too, you know, Look, I would.
Speaker 4 (11:21):
I'm wanted people like if I'm in in one of
those places it has like a bug market, you do, Yeah,
IM gonna try it. I'm curious like that. I only
eat you know whatever.
Speaker 3 (11:30):
Yeah, I can't get over it. Though.
Speaker 4 (11:32):
I know horse meat, horse meat, I have had close.
I've had uh deer, but I mean, you know some horse. Really,
I'll tell you this, there is not enough. There's not
enough cows on this planet to support all the places
that serve quote unquote beef. All the McDonald's burger, King's
(11:55):
Jack and all the fast food sell beef. Oh no, sir,
I'm telling you. And look, I'm not going to name
any race tracks, but we've seen a lot of horses
in southern California.
Speaker 2 (12:08):
Die on hang on, wait, wait a minute. Now, you're
not saying what I think you're saying.
Speaker 4 (12:14):
I'm saying this meat comes from somewhere. Well you think
do you think they're disposing all these animals on the
road humanely into recycled plants?
Speaker 3 (12:26):
Okay, all right, let's take this a step further than yes,
Soylent Green.
Speaker 4 (12:32):
Here's the thing my brother does not believe. Like Forest Lawn,
He's like, there's no way that they're putting all those
people in those Greece. There's not enough land. There's not
enough land for all the people that are dying. What
are we really doing?
Speaker 3 (12:46):
We don't know.
Speaker 4 (12:47):
Are you telling me you know it's chicken? Are you
telling me you know so?
Speaker 2 (12:50):
Are you saying are there enough chickens for McDonald's to
have their chicken Big Mac?
Speaker 8 (12:54):
No?
Speaker 3 (12:55):
Hell no? Wow, hell no. Yeah.
Speaker 4 (12:58):
Look, first of all, this conversation went weird fast. First
of all, there's not enough chickens to press out those
patties like that.
Speaker 3 (13:04):
What kind of piece of chicken is that? Wow? Got
filler in it a lot?
Speaker 4 (13:09):
And look, this is no shade against McDonald's.
Speaker 3 (13:12):
Look do you think the filler is You think the
filler is soil of green? I don't know. I mean,
you know, it could be.
Speaker 2 (13:18):
I don't know, because I thought I was gonna throw
out some exotic animals and see if you eat it
like tangling.
Speaker 4 (13:22):
It could be it could be whatever. Because we really
don't know what we're eating. We trusted.
Speaker 3 (13:26):
We see it on the menu.
Speaker 4 (13:27):
It says beef, and we say, sure, let me get
one of those. Your kids are the back. What do
you want? You want a burger too?
Speaker 3 (13:32):
Oh?
Speaker 4 (13:33):
You want a burger too? Okay, yeah, all three of
you are now eating burgers just because it says burger.
Speaker 3 (13:38):
You don't know.
Speaker 4 (13:39):
You really don't know. You're not in the factory when
they're making this stuff.
Speaker 3 (13:42):
You know, it's weird.
Speaker 2 (13:43):
But for the first time ever, I kind of see
where Deborah Marcus coming from when she decides she doesn't
want to eat meat anymore.
Speaker 3 (13:49):
Yeah, yeah, yeah.
Speaker 4 (13:51):
Sometimes sometimes you're freaking me out right now, I think
that but that's you know, she.
Speaker 2 (13:55):
Wears leopard print everything else, but she won't eat the meat,
which is weird.
Speaker 3 (13:58):
It feels like a waste, you know, but you can't
waste the skin. No, I get that. Yeah, yeah, definitely.
I would have gone with a rug, maybe a nice
carpet weave. But that's fine.
Speaker 2 (14:07):
It's weird, okay, all right, So that took a twist
I didn't expect, so thank you for that. I appreciate it. Yes, sir,
that said there is I'm gonna irp, I'm gonna yack
right up here. God bless you. That was great. I
don't even want to turn that into a bit. I
(14:28):
don't even want to see what you would eat and
put it in front of you like God, bless you
for being honest.
Speaker 3 (14:32):
Thank you for that.
Speaker 2 (14:34):
There is one company, though, that went way too far.
I think I hinted at Red Lobster earlier. They're on
the comeback trail. I'm not so sure that I like
their marketing strategy, but that might be because it's not
targeting me. You would think they're targeting me, but they're
not who they are targeting, and we'll see if it works.
(14:58):
That is next I'm Chris merrill.
Speaker 1 (14:59):
In from A Kelly You're listening to Later with Moe
Kelly on Demand from KFI AM six forty Chris merrill
In from O Kelly any night, Listen anytime I demand
on the iHeartRadio app.
Speaker 3 (15:10):
If you missed the last segment.
Speaker 2 (15:11):
It was a revelation, to say the very least, And
I uh love Tawala for being so incredibly honest about
it where he said that he would eat anything, he
would try anything, and so I challenged him, and by god,
he didn't back down.
Speaker 3 (15:30):
I thought it was just gonna be like would you eat? Like?
What was that?
Speaker 2 (15:34):
It was a Was it a pangulin? Is that what
they thought started COVID at the wet Market?
Speaker 3 (15:38):
I think so, yeah, yeah, it looks like some sort
of an armadillo rat kind of thing. Yeah.
Speaker 4 (15:44):
I thought about that that scene in Indiana Jonesen Temple
of Doom where they're crack open like the monkey brain.
Speaker 3 (15:50):
I'm like, what I shot? Way, I don't know, did
you see?
Speaker 2 (15:53):
I mean, you're you're a you're a man living in
America of a certain age, so you must have seen
faces of death, right?
Speaker 3 (16:01):
I think you know?
Speaker 4 (16:02):
We challenge these other as kids to watch it, but
I don't really remember it. I think I child how
to watch it. Oh, I've seen it.
Speaker 3 (16:07):
Yeah.
Speaker 2 (16:07):
Well, the whole first half of Faces of Death is
about animals and then it goes into people dying, and
then later on you realize that it was not true.
Speaker 5 (16:16):
Uh.
Speaker 2 (16:16):
And in fact, I think they got sued for that
or something they they did. And then there was somebody
that was at a cannibal carnival or something like that.
Speaker 7 (16:25):
You're talking about cannibal Holocaust, the Ritiro Diodado movie, and he.
Speaker 3 (16:29):
He had to prove that the actors weren't dead.
Speaker 7 (16:31):
Yeah, that director had to go to court and prove
it wasn't a snuff film around nineteen eighty Yeah.
Speaker 3 (16:36):
Yeah, yeah, well Faces of Death.
Speaker 2 (16:37):
I think they had the same accusations that they were
torturing animals and things like that, and they actually had
to show that this is how we did it. They
had a scene there where they looked like they were
torturing a monkey to get to the monkey brains.
Speaker 7 (16:48):
Well, a lot of this stuff in the Faces of
Death looks patently false, like the electrocution scene. Yeah, but
I had to wonder about the monkey thing because that
monkey looked pretty distressed.
Speaker 3 (16:57):
Yeah right, No, there were definitely some scenes it seemed.
Speaker 2 (17:01):
Yeah, but just like Twalla said that, we all challenged
each other in college to watch that.
Speaker 8 (17:06):
Uh.
Speaker 2 (17:07):
One thing you might want to do is consider the
next place you eat, and you might want to go
back to someplace that we thought was going out of
business for a while because they claim bankruptcy. Red Lobster's
trying to make a combat.
Speaker 3 (17:16):
This is big.
Speaker 8 (17:18):
Red Lobster's new CEO, Demola Adam Alaken, has a tough
task in front of him, turn around the struggling chain
and make it better than ever.
Speaker 5 (17:26):
Relevant, compelling, and exciting.
Speaker 3 (17:30):
Oh god, those are some corporate buzzwords, aren't they. What
do you need to do with Red.
Speaker 5 (17:35):
Lobster relevant, compelling and exciting. What do you need to
do to bring back Blockbuster? Relevant, compelling and exciting.
Speaker 3 (17:48):
What are you doing to revive Circuit City?
Speaker 5 (17:51):
Relevant, compelling and exciting?
Speaker 2 (17:55):
Okay, how about you just say we're going to have lobsters? Right,
They're just buzzwords. Uh, you know what always weirded me
out about Red Lobster, and I love Red Lobster. Listen,
I'm not gonna bag on Red Lobster. I'll bag in
other places. But I love Red Lobster, but it does
weird me out the whole tradition of picking out the
(18:17):
lobster from the tank that you're gonna eat right where
you walk in and you're just like, oh, he looks delicious,
and the lobster's looking back at you. And then I
started imagining Twala yet an adoption day at the Humane Society.
Speaker 3 (18:31):
Twala would you have?
Speaker 2 (18:32):
Would you still be able to eat the dog if
you looked at in the eye first? Or is it
better if it's just an anonymous animal that you didn't actually.
Speaker 3 (18:40):
Get to know?
Speaker 4 (18:42):
Oh, definitely anonymous animals. Okay, Like I don't I remember
going to Red Lobster and I remember, you know, they
take can they put it in the pot?
Speaker 3 (18:52):
Yeah?
Speaker 4 (18:54):
And people don't realize that noise at their hand, that's
the screaming death of the lobster. They don't feel. Lot
of people don't know what that noise is. It sounds
like maybe steam or somewhere. No, that's the sound of
a lobster screaming and dying as you're about to butter
it up. Yeah, But people still they pull out there,
put out their bibs and they're like, let's go you
know me, I like, I don't like crawfish because the
(19:14):
faces are still on it.
Speaker 3 (19:16):
Yeah, stuff like that. I don't I don't want to
look at you. Plus you have to bite its button
suck it out. Yeah, and that's gross. That's gross.
Speaker 7 (19:21):
Yeahs. And that's why that's that's kind of changed. When
it comes to lobsters now they're well I don't know
all of them, but most chefs now they'll they'll break
the I guess the skull or whatever so that when
they put them in the boiling water they don't feel it.
Speaker 3 (19:34):
So it's like humane, I guess. Is that one of
those community deals alive? Yeah?
Speaker 2 (19:40):
Well no, isn't that one of those weird deals where oh,
you mean you just don't hear the screams. They're not
killing them first, they're not putting it like an all
in their skull or something.
Speaker 3 (19:48):
You're saying that, they just silence them.
Speaker 7 (19:49):
Yeah, because if they yeah, if they like Toula said,
if they don't do that, you're going to hear the screams.
So that now that now people are getting more conscious,
they're like, oh, we got to kill them first, you.
Speaker 2 (19:58):
Know, Oh, they are killing them first I thought you
were just telling me that they were basically ripping out
the voice box. No, not that, like, oh I hate
to hear them scream. Well we'll make it so they
get shut up. Yeah, okay, all right.
Speaker 3 (20:11):
Yeah. I didn't know if they did that on purpose, because.
Speaker 2 (20:13):
It you know, like uh, like when billionaires are bleeding
children to live longer, and they want the children to
be scared right before they bleed them because the adrenaline helps.
I was who was it, Oh it was I know
it was Raoul who I worked with on the weekend.
He said, yeah, that's adrena adrenochrome, adrenochrome or something like that,
and he says, that's that's the good stuff. I learned something.
(20:34):
I learned something on my own show that weekend.
Speaker 7 (20:36):
That that's interesting because there's a plot like that on
Silicon Silicon Valley where the like the basic the main
villain he takes blood from like really high and during athletes.
Speaker 3 (20:49):
So that's weird. That yeah, interesting.
Speaker 2 (20:52):
Yeah, do you know the key when you're when you're
bleeding the the the high end athletes so that you
can live long.
Speaker 3 (20:58):
You know what the key is? And this is tough
a lot of people don't know it.
Speaker 5 (21:02):
It's three things, relevant, compelling, and exciting.
Speaker 3 (21:07):
That's how you get the best blood. That's how you
do it well done.
Speaker 2 (21:15):
I do want to get I do want to be
able to tell you about what Red Lobster is doing
to bring things back and why they are definitely not
talking to me because I'm too much of an old fart.
Speaker 3 (21:24):
All right, I will get to this, I swear to
you that's next. But I just am.
Speaker 2 (21:27):
So socredibly enthralled by what Dwalla has been saying. Chris
merril In from O Kelly, KFI AM six forty.
Speaker 3 (21:36):
We are live everywhere on the iHeart Radio app.
Speaker 1 (21:40):
You're listening to Later with Moe Kelly on demand from
KFI AM six forty.
Speaker 2 (21:46):
All right, Chris merrill In from O Kelly, I suppose
I should talk and earn my key pong kf I
AM six forty listen anytime in the iHeart Radio app.
Always a pleasure being with you. So we were talking
about the Red Lobster is set to make a comeback,
but they are not talking to basically the clientele they've
been dealing with for a very long time.
Speaker 3 (22:05):
Their new CEO has a plan.
Speaker 4 (22:07):
It's been a bumpy road.
Speaker 8 (22:08):
A multitude of missteps led the company to bankruptcy and
forced nearly one hundred locations to close. Some blamed decisions
made by prior ownership of the company, including all different
Endless Shrimp is.
Speaker 6 (22:19):
Here my goal to seat sixty five shrimps today.
Speaker 3 (22:23):
Sixty five shrimps. Okay, I'm going to look past the
fact that you don't know that shrimp is plural for shrimp,
but uh, sixty five beginner weight forty five shrimps again,
looking past the clerk claring grammatical errors. Come on, so
(22:43):
let you step it up. It's an endless Shrimps.
Speaker 8 (22:47):
The chain's famous endless shrimp promotion, a menu feature. Adam
Laken has notably ended one way.
Speaker 5 (22:53):
You can't have it as unlimited because I know how
to do math.
Speaker 8 (22:57):
No matter who leads the transformation of storied American brand
would be something. But with Adam Alaken, there's another layer.
He's just thirty five years old.
Speaker 3 (23:06):
Oh my gosh, he's he's thirty five. He's just a
shrimps in the business.
Speaker 6 (23:11):
Do you ever face pushback being the young guy in
the room will also happens to be the boss in
the room.
Speaker 3 (23:19):
Not really, Yeah, you do, Yes, you do.
Speaker 2 (23:24):
Don't tell me you're a thirty five year old CEO
walking in and you're not getting pushback to start with,
They're definitely talking about it behind closed doors. Now, maybe
you earn their trust and maybe they become defenders of yours.
I've seen that happen before. Football fans know that Sean
McVay was a super young coach in the NFL and
then he started winning because a lot of people said,
(23:46):
why are you hiring this guy? He's wet behind the ears.
There are players older than the coach. But he proved himself. Okay,
so maybe this guy does too. But don't tell me
there aren't whispers.
Speaker 5 (23:55):
But also don't I don't even think about it.
Speaker 3 (23:57):
I think.
Speaker 5 (23:58):
I think if you if you're insecure about something, you
give it power.
Speaker 8 (24:01):
He's ready to dive headfirst into the challenge.
Speaker 5 (24:03):
What do you think went wrong at Red Lobster? Uh?
Speaker 3 (24:07):
Yeah, endless shrimp went wrong. That's what went wrong.
Speaker 5 (24:10):
This wasn't a one decision that led us the company
into bankruptcy.
Speaker 3 (24:14):
Okay, but that endless shrimp thing was kind of a
big one.
Speaker 5 (24:17):
I think fundamentally, when a company is successful, it's important
to remember what made them successful.
Speaker 8 (24:22):
Adam Aliken says, for Red Lobster, that's the food and
the value.
Speaker 5 (24:26):
I want to lower the check. So the prices on
the menu are one things like giving people options.
Speaker 3 (24:30):
Is the more important thing. Oh, he's going to lower
the check. I would like to see that.
Speaker 2 (24:34):
Wouldn't it be great if the check at Red Lobster
were lower after this guy takes over than they were
in say twenty nineteen.
Speaker 3 (24:41):
Anybody want to put bets on that happening? Right?
Speaker 8 (24:43):
If somebody wants to come for a lobster and a
glass of wine, what should they be spending at Red Lobster.
Speaker 2 (24:48):
Oh, that's a really good question. This is the Today
Show asking the question, and now this is really good
because she's asking something very specific. I want lobster and
a glass of wine. How much you said you I
wanted to lower the check?
Speaker 3 (25:01):
How much?
Speaker 5 (25:01):
If somebody wants to come.
Speaker 8 (25:02):
For a lobster and a glass of wine, what should
they be.
Speaker 5 (25:05):
Spending at Red Lobster. We should be the best deal
for the best lobster because we do have the best product.
We've got twenty five percent of the North American lobster
tail that's sold.
Speaker 2 (25:14):
That was not the answer, Why don't you say twenty
five dollars gas, specifically lobster and wine.
Speaker 5 (25:22):
How much what should they be spending at Red Lobster?
Speaker 2 (25:25):
What are we spending? Is it twenty five? Is it
thirty five? Is it forty five? It sounds like an
auctioneer all of a sudden, How much are we spending?
Speaker 5 (25:33):
We should be the best deal for the best lobster
because we do have the best product.
Speaker 2 (25:38):
Now I'm going to the casino. They've got good lobster,
and I know how much the buffet costs.
Speaker 5 (25:42):
So we have the ability to make sure we get
the best.
Speaker 8 (25:44):
The new owners of Red Lobster, the private equity firm
Adam Alaken had been working at, are investing sixty million
dollars in the restaurants. Money he's using on what he
calls a brand refresh.
Speaker 3 (25:54):
Oh, here we go, brand refresh.
Speaker 2 (25:57):
Guys want to start counting the the buzzwords, the buzzwords, Yeah, okay,
brand refresh.
Speaker 3 (26:03):
Here we go.
Speaker 5 (26:03):
How do you inject more energy into the dining experience?
Speaker 2 (26:06):
How do you inject more energy into the dining experience?
All right, injecting energy into the dining experience, that could
go a billion different ways, what does that even mean?
Does that mean we're gonna put animatronics in like Chuck
e Cheese, and we're gonna play music real loud because
we want to have more energy. We're gonna what Pitt
(26:28):
Bull is gonna do live performances at our table.
Speaker 4 (26:31):
Mister Worldwide, it's energy, mister Worldwide.
Speaker 3 (26:34):
Red lives. Yeah, now, red Lobster. We don't have endless red,
but we've got mister world lit.
Speaker 5 (26:43):
Right, So that's can be lighting? Can the music? It
can be a little. The core touches, you'll start to
see changes, first incrementally and then oh my gosh.
Speaker 2 (26:52):
We're gonna get pieces of flair on all of the
weight staff, real energy over time.
Speaker 5 (26:58):
Expected to feel, thank you, like you're being transported somewhere new.
Speaker 8 (27:02):
But the big news a new menu launching today with
some new items, some removals, and some revivals.
Speaker 3 (27:10):
Oh, like, are we gonna have lobster?
Speaker 5 (27:11):
There's percent reduction, but there are a lot of new items.
Nine new items, Okay.
Speaker 2 (27:16):
Okay, nine new items. All right, here we go. We're
getting a menu refresh.
Speaker 5 (27:20):
So we have the bacon wrapped sea scallops, which is wonderful.
The lobster bisk, which is great, A couple of new passas.
Speaker 2 (27:25):
I gotta tell you, for all the buzzwords, he just
had his superlatives for his own menu.
Speaker 7 (27:30):
Suck was just thinking that. He doesn't even sound excited
about it himself.
Speaker 2 (27:34):
No, he's like, I mean that's good. That that's pretty good.
That's okay, that's something you could order. I guess that's.
Speaker 7 (27:40):
That's like what you say to each other at the restaurant.
Like that sounds like they put a vegan in charge
of the butcher shop.
Speaker 3 (27:44):
What is going on here?
Speaker 5 (27:46):
So we have the bacon rapped sea scallops, which is wonderful,
the lobster.
Speaker 3 (27:49):
It's wonderful.
Speaker 2 (27:50):
Wonderful is an adjective that my grandmother used to use
to describe the sweater that she gave me for Christmas.
Speaker 3 (27:57):
Oh, it's wonderful.
Speaker 5 (27:59):
Oh bisk, which is great.
Speaker 3 (28:02):
That's great.
Speaker 5 (28:03):
A couple of new passas. There was a social media
ride over us taking off kicking off the hush puppies
a few years ago, so that is coming back.
Speaker 3 (28:09):
And how are those all right? I think you're gonna
like those that so oh hold on here, hey.
Speaker 4 (28:19):
Oh hey god.
Speaker 3 (28:24):
His suberlatives are like wonderful. It's great.
Speaker 5 (28:27):
You have the bacon rap sea scallops, which is wonderful,
the lobster bisk which is great.
Speaker 3 (28:31):
That's great. And then what about those hush puppies that
is coming back. Oh I should have hired her. So right,
what if I just squeezed these together.
Speaker 5 (28:41):
We see if I can wrap sea scallops which bacon.
Speaker 2 (28:44):
Rap sea scallops, all right, instead of baking raps sea scallops,
which is great.
Speaker 5 (28:47):
So we have the bacon rap sea scallops. So I
expect the opposite of a ride. I expect to stampede
into our restaurants because we're bringing back.
Speaker 3 (28:55):
The hush Puppies.
Speaker 8 (28:56):
Oh so we know unlimited trip is gone, but things
like Lobster Fest, crab Beest that remains.
Speaker 2 (29:03):
Yeah, yeah, yeah, yeah, all that stuff. So the whole
idea here is they're trying to young up red Lobster.
They're gonna make it millennial friendly.
Speaker 3 (29:10):
I'm too old for red lobster. Everything sucks for gen X,
which is about the most gen X thing ever.
Speaker 2 (29:19):
But as a gen xer, I come up at a
time where you aspired to have a buick, and then
buick was for old people, right, about the time we
got old and would actually appreciate buicks for old people.
They younged it up, and buicks now look cool and
young people want buicks. We missed out on old people
(29:40):
luxury buicks, and we're missing out on cool people buicks.
We're missing out on old people early afternoon red lobster menus,
and the young people are getting the hush puppies back.
Oh we get squat gen x once again left hosed.
Speaker 3 (30:00):
We are.
Speaker 2 (30:00):
I'm telling you the forgotten generation, completely forgotten. Chris merrill
In from O Kelly k f I EM six forty.
We live everywhere on your iHeartRadio app.
Speaker 8 (30:09):
Free range, non genetically modified, handcrafted, artisanal, gluten free stimulating.
Speaker 5 (30:15):
Talk k s I and KOs T HD two Los Angeles,
Orange County live everywhere on the art Radio app
You're listening to Later with Moe Kelly on demand from
KFI AM six forty Hi.
Speaker 2 (00:06):
That Chris merrill In from o Kelly KFI AM six
forty more stimulating talk listen anytime on demand of the
iHeartRadio app.
Speaker 3 (00:13):
Got good news for you.
Speaker 2 (00:15):
If you are reading one page of your news, bad news.
If you are reading a different page of the news,
well here's why. And it's a little unfair because it's
sort of a reprint, but I find the story from
Yahoo News. Yahoo News republishes CBS News story of some
(00:38):
US grocery prices are dipping for first time since twenty twenty.
There you go, that's good news, right, We've got things
given coming up, You're getting ready to buy turkeys, all
that kind of stuff, and this is good and whatnots right?
Speaker 3 (00:54):
Right?
Speaker 2 (00:56):
However, that's only one page of the It's only one
page of the headlines. Because now if you go to
another page on Yahoo, you get something completely different. And
this is where you gotta be a little bit careful
with what you're reading because it can be all over
the place.
Speaker 3 (01:15):
Man.
Speaker 2 (01:16):
So I give you the headline from Yahoo and their
CBS News and Yahoo and their CBS News as grocery
prices could be coming dumb cool. Online grocery prices represent
what consumers pay when they order food from retailers like Walmart,
Whole Foods, and others through apps and websites. And they
say that online grocery prices are down just a tenth
(01:37):
of a percent.
Speaker 3 (01:38):
Well, I'll take a tenth.
Speaker 2 (01:39):
Of a percent, wouldn't you sure, I'll think a tenth
of a percent versus things going up. But then again,
as I said, you go to another Yahoo news page
and here's what you run into from Yahoo finance.
Speaker 4 (01:53):
Eggs are still high, seral prices still high?
Speaker 5 (01:55):
Why is inflation maybe not coming down to the extent
some of these.
Speaker 6 (01:59):
Folks with the reasons, And yes, we have a grumpy
consumer that's still spending. And the reason why is that
as economists we focus on rates.
Speaker 4 (02:07):
We love breaks rates come down.
Speaker 6 (02:09):
But as a consumer, even I, as an economist, walk
into a store and say, man, what.
Speaker 3 (02:15):
Did cereal be?
Speaker 5 (02:15):
Come on?
Speaker 4 (02:16):
All is a box?
Speaker 3 (02:17):
I was like, what's cereal?
Speaker 4 (02:18):
The bombs with as where are these prices coming from?
Speaker 6 (02:21):
I immediately stopped being an economists and start being a consumer.
And yes, I'm mad about the box of cereal.
Speaker 3 (02:26):
It's eight dollars exactly, but also from the label, what
kind of cereal is she eating? Listen?
Speaker 2 (02:34):
I love cereal, and yeah, cereal is expensive, but who's
buying eight dollars boxes? Are you paying eight dollars for
box of cereal? Hang on, I gotta just find that's
out real quick?
Speaker 5 (02:44):
Here? Uh?
Speaker 3 (02:45):
Where should I go? Guys? Uh, like Ralph's or something.
Speaker 2 (02:51):
Let's just see if ralph let me just look for
cereal order Ralph's online.
Speaker 3 (02:55):
This is good. Yeah, I don't know if that's gonna
be better a shop at Ralph's. Yeah, you think it's
You still think it's eight dollars for cereal?
Speaker 4 (03:04):
For the large box I bought the other day, I
think it was close to about eight dollars. But how
big a family size box actually chars?
Speaker 3 (03:11):
Yeah?
Speaker 2 (03:12):
Okay, well the kind the kind peanut butter, clusters, granola,
that's eight dollars.
Speaker 3 (03:17):
But that's just garbage. You want to do that anyway?
What do you? Let me see?
Speaker 2 (03:21):
Tricks are for kids? A ten ounce box is six dollars.
It's pretty expensive.
Speaker 4 (03:25):
Yeah, but that's not a big box. That's that's like
you box. Yeah, yeah, I got you, I got you.
Speaker 2 (03:31):
Uh, let's see, twenty seven ounce of cocoa pebbles.
Speaker 3 (03:35):
That's a big box. Twenty seven ounces.
Speaker 2 (03:37):
That's pretty good size, right, Okay, that's like four pounds, right,
twenty seven ounces. Yeah, I appreciate that you're either playing
along or didn't or don't know how many ounces are
in a pound.
Speaker 3 (03:47):
I love you for that, thanks.
Speaker 2 (03:49):
Yeah, the cocoa pebbles are a regular price, seven ninety
nine eight bucks a box. Yeah, six fifty nine if
you've got the loyalty card. Oh there you go. Yeah,
one pound box of Rais brand that's sixteen ounces, by
the way, is six dollars.
Speaker 4 (04:03):
Okay, that's Raisin brand. No one wants that, Okay, less you're.
Speaker 2 (04:07):
A regular, Well I am unless I eat my Raisin
brand and then I'm better. So yes, all right, look
at you with your colon privilege over there.
Speaker 3 (04:18):
All right, keep it up.
Speaker 6 (04:20):
Markets perspective, Real wages haven't grown all that long, and
so the consumer has been missing out on real wage gains.
Even though wage growth was high, inflation was higher, and
so we haven't had a consumer that's really benefited from
real wage growth to make up for what they lost
when we were coming out of that high inflation period.
Speaker 2 (04:42):
By the way, do you guys see the story about
there's some people try to push to get rid of
fruit loops. They're mad that fruit loops have colors in them.
What yeah, yeah, yeah, you saw it. You know what
I'm talking about?
Speaker 4 (04:55):
Oh yeah, yeah, remember that when we talked about taking
the color out of everything.
Speaker 3 (05:00):
Yeah, because the color gives you cancer. Yeah?
Speaker 7 (05:03):
Oh okay, yeah, I was like the whole point of it.
I know, color, it's just gray circles you're eating, right.
Speaker 2 (05:11):
But well, don't they have like a knockoff one of
those you know, Bago cereal things.
Speaker 4 (05:17):
Yeah, like loops or something.
Speaker 2 (05:18):
Yeah, yeah, yeah, But do they have those that are
not colored but still have the artificial flavors?
Speaker 4 (05:22):
Well, they're colored differently. They I don't know if they
like the super red dye.
Speaker 3 (05:29):
The asbestos number six red dye.
Speaker 4 (05:32):
Yeah, they use a lighter uh gradient of because it's
more pink when you see it, it's not really red.
Speaker 2 (05:38):
Yeah, huh too. Can't same does not approve of that? Well,
I see those are banded in other countries because of
the because of the dyes. Can't we just slap a
California label on it?
Speaker 3 (05:53):
Says this is going to give you cancer. Don't eat it. No,
everybody's gonna do it anyway.
Speaker 2 (05:58):
Look, a lot of us grew up on fruit, and
we turned on you know what I used to love.
I used to love just wiping out a red lobster,
you know, red lobster. I had to go to Vakruantcy
because that that endless shrimp thing, that was me, that
one hundred percent that was me. But red lobster is back, baby,
(06:20):
which means I want my Cheddar Bay biscuits. The problem
is they're going all millennial on my Cheddar Bay biscuits.
Speaker 3 (06:30):
God, it's gonna taste like tofu. That is next.
Speaker 2 (06:32):
Chris Meryl caf I AM six forty were Live everywhere
and the iHeartRadio app.
Speaker 1 (06:36):
You're listening to later with Moe Kelly on demand from
KFI AM six forty.
Speaker 2 (06:42):
Chris Maryland from o Kelly CAFI AM six forty. More
stimulating talk. A lot of conversation going on behind the
scenes here while Mark was working. Uh then Twala and
Fush and I are talking about how much we're paying
for groceries. And I'm gonna out you, Tala, I'm gonna
unless you unless you tell me right now don't do it. No,
(07:02):
you go ahead.
Speaker 3 (07:03):
Okay.
Speaker 2 (07:03):
So we're talking about the price of good and I
started complaining because I told you I had the ralphs
ad open on my computer, and so I screenshoted it
and it was a thirteen ounce box of fruit loops
was eight dollars. We were talking about the price of
cereal being eight dollars. I said, no, cereals eight dollars,
and then that was quickly reminded that yes it is.
(07:23):
So the thirteen ounce box is eight dollars, but the
twenty three ounce box, which again math on the radio,
twenty three is more than thirteen. Last I checked, that's
only six dollars. But you have to have the loyalty card,
and that, of course is so that they can get
your habits into the algorithm and sell you more.
Speaker 3 (07:42):
In the long run. But see, this is what bugs
the hell out of me.
Speaker 2 (07:47):
If you can sell the product for six dollars, why
are you charging eight dollars for just over half the
same size.
Speaker 3 (07:58):
And the answer is because they can. Yeah, I just
this is.
Speaker 2 (08:04):
The shortcoming with capitalism, and I don't know of a
better system. But the shortcoming with capitalism is that it
requires in order to function as it's intended, it requires
that you built people out of as much as possible,
which means that if they are selling you the larger
size for six dollars, either a the markup on the
(08:26):
smaller size is astronomical or B they know they can
make more money off of you by hitting you with
those targeted advertisements on other products. Makes me crazy. So
I was talking about the price of this stuff, and
to Wallason's he says, he says, Yeah, I got a
giant sized box of Lucky Charms. Good for you for
(08:47):
eating lucky Charms. That's magically delicious. That's awesome. A gallon
of milk and a pound of ground lamb and a
little seasoning. On Sunday, got hit with a thirty dollars
tab and.
Speaker 3 (09:00):
I'm with you. That feels ridiculous.
Speaker 2 (09:02):
Second, if you had use your loyalty card, you could
have gotten the pound of ground lamb for nine dollars. Third,
you're eating baby sheep. Why are you grinding up the lamb?
Speaker 3 (09:14):
Look?
Speaker 4 (09:14):
I need the ground lamb because it tastes really good
in my mil prep. If I'm he has this dish
all week, it's gonna be savory.
Speaker 3 (09:24):
Ground lamb.
Speaker 4 (09:25):
Why because lamb, when you reheat it, all that flavor
just comes on out. When you use ground, beef gets dry.
Speaker 3 (09:33):
That's true. I listen.
Speaker 2 (09:35):
I actually agree with what you're saying, except it's a baby.
Speaker 3 (09:40):
It is. It's like when I order a veal and
my wife looks at me and she says, why would
you do that? Because it's delicious.
Speaker 4 (09:47):
You know, I don't really have a line that I'm
gonna draw when it comes to eating animal flesh. I'm
not gonna look at one animal say well, no, not you,
but I'm gonna heat the other one.
Speaker 2 (09:58):
To me, it's you know the let's all let's test that.
All right, great, taking a little trip.
Speaker 3 (10:05):
In the east.
Speaker 2 (10:07):
Okay, Now I'm not talking about not talking about Philadelphia.
I'm talking about going to the far east right. You're
going to that market? Are you eating the dog?
Speaker 3 (10:17):
Now?
Speaker 4 (10:17):
Here's the thing my brother has and he has said,
when you are on the d m Z and they're
giving you chicken, and that's pretty much the only meat
that you got when you go into town, that.
Speaker 3 (10:30):
Breathing the chicken and that dog.
Speaker 4 (10:32):
And he says, when you first go into those mare
and you see the dogs hanging in. He said, it's
not a joke. I'm telling you that's what's they're available.
When you go in town on the DMZ, you're seeing
dogs in the one, you're seeing dogs.
Speaker 3 (10:48):
He said. It's so serious.
Speaker 2 (10:51):
And they is that so that the servicemen will eat it.
Speaker 4 (10:57):
It's just what they call. He says, you're going there,
they say you want chicken and chicken and and the
other who had been out there for our laugh and
they're like you like that chicken. He's like it's delicious.
He's like, that's dog.
Speaker 3 (11:10):
You know what.
Speaker 4 (11:11):
It's better than the m R.
Speaker 3 (11:13):
E s. How about that. I'm eating out of this
right now? Wow? Yeah? And you feel like you would
do that too, you know, Look, I would.
Speaker 4 (11:21):
I'm wanted people like if I'm in in one of
those places it has like a bug market, you do, Yeah,
IM gonna try it. I'm curious like that. I only
eat you know whatever.
Speaker 3 (11:30):
Yeah, I can't get over it. Though.
Speaker 4 (11:32):
I know horse meat, horse meat, I have had close.
I've had uh deer, but I mean, you know some horse. Really,
I'll tell you this, there is not enough. There's not
enough cows on this planet to support all the places
that serve quote unquote beef. All the McDonald's burger, King's
(11:55):
Jack and all the fast food sell beef. Oh no, sir,
I'm telling you. And look, I'm not going to name
any race tracks, but we've seen a lot of horses
in southern California.
Speaker 2 (12:08):
Die on hang on, wait, wait a minute. Now, you're
not saying what I think you're saying.
Speaker 4 (12:14):
I'm saying this meat comes from somewhere. Well you think
do you think they're disposing all these animals on the
road humanely into recycled plants?
Speaker 3 (12:26):
Okay, all right, let's take this a step further than yes,
Soylent Green.
Speaker 4 (12:32):
Here's the thing my brother does not believe. Like Forest Lawn,
He's like, there's no way that they're putting all those
people in those Greece. There's not enough land. There's not
enough land for all the people that are dying. What
are we really doing?
Speaker 3 (12:46):
We don't know.
Speaker 4 (12:47):
Are you telling me you know it's chicken? Are you
telling me you know so?
Speaker 2 (12:50):
Are you saying are there enough chickens for McDonald's to
have their chicken Big Mac?
Speaker 8 (12:54):
No?
Speaker 3 (12:55):
Hell no? Wow, hell no. Yeah.
Speaker 4 (12:58):
Look, first of all, this conversation went weird fast. First
of all, there's not enough chickens to press out those
patties like that.
Speaker 3 (13:04):
What kind of piece of chicken is that? Wow? Got
filler in it a lot?
Speaker 4 (13:09):
And look, this is no shade against McDonald's.
Speaker 3 (13:12):
Look do you think the filler is You think the
filler is soil of green? I don't know. I mean,
you know, it could be.
Speaker 2 (13:18):
I don't know, because I thought I was gonna throw
out some exotic animals and see if you eat it
like tangling.
Speaker 4 (13:22):
It could be it could be whatever. Because we really
don't know what we're eating. We trusted.
Speaker 3 (13:26):
We see it on the menu.
Speaker 4 (13:27):
It says beef, and we say, sure, let me get
one of those. Your kids are the back. What do
you want? You want a burger too?
Speaker 3 (13:32):
Oh?
Speaker 4 (13:33):
You want a burger too? Okay, yeah, all three of
you are now eating burgers just because it says burger.
Speaker 3 (13:38):
You don't know.
Speaker 4 (13:39):
You really don't know. You're not in the factory when
they're making this stuff.
Speaker 3 (13:42):
You know, it's weird.
Speaker 2 (13:43):
But for the first time ever, I kind of see
where Deborah Marcus coming from when she decides she doesn't
want to eat meat anymore.
Speaker 3 (13:49):
Yeah, yeah, yeah.
Speaker 4 (13:51):
Sometimes sometimes you're freaking me out right now, I think
that but that's you know, she.
Speaker 2 (13:55):
Wears leopard print everything else, but she won't eat the meat,
which is weird.
Speaker 3 (13:58):
It feels like a waste, you know, but you can't
waste the skin. No, I get that. Yeah, yeah, definitely.
I would have gone with a rug, maybe a nice
carpet weave. But that's fine.
Speaker 2 (14:07):
It's weird, okay, all right, So that took a twist
I didn't expect, so thank you for that. I appreciate it. Yes, sir,
that said there is I'm gonna irp, I'm gonna yack
right up here. God bless you. That was great. I
don't even want to turn that into a bit. I
(14:28):
don't even want to see what you would eat and
put it in front of you like God, bless you
for being honest.
Speaker 3 (14:32):
Thank you for that.
Speaker 2 (14:34):
There is one company, though, that went way too far.
I think I hinted at Red Lobster earlier. They're on
the comeback trail. I'm not so sure that I like
their marketing strategy, but that might be because it's not
targeting me. You would think they're targeting me, but they're
not who they are targeting, and we'll see if it works.
(14:58):
That is next I'm Chris merrill.
Speaker 1 (14:59):
In from A Kelly You're listening to Later with Moe
Kelly on Demand from KFI AM six forty Chris merrill
In from O Kelly any night, Listen anytime I demand
on the iHeartRadio app.
Speaker 3 (15:10):
If you missed the last segment.
Speaker 2 (15:11):
It was a revelation, to say the very least, And
I uh love Tawala for being so incredibly honest about
it where he said that he would eat anything, he
would try anything, and so I challenged him, and by god,
he didn't back down.
Speaker 3 (15:30):
I thought it was just gonna be like would you eat? Like?
What was that?
Speaker 2 (15:34):
It was a Was it a pangulin? Is that what
they thought started COVID at the wet Market?
Speaker 3 (15:38):
I think so, yeah, yeah, it looks like some sort
of an armadillo rat kind of thing. Yeah.
Speaker 4 (15:44):
I thought about that that scene in Indiana Jonesen Temple
of Doom where they're crack open like the monkey brain.
Speaker 3 (15:50):
I'm like, what I shot? Way, I don't know, did
you see?
Speaker 2 (15:53):
I mean, you're you're a you're a man living in
America of a certain age, so you must have seen
faces of death, right?
Speaker 3 (16:01):
I think you know?
Speaker 4 (16:02):
We challenge these other as kids to watch it, but
I don't really remember it. I think I child how
to watch it. Oh, I've seen it.
Speaker 3 (16:07):
Yeah.
Speaker 2 (16:07):
Well, the whole first half of Faces of Death is
about animals and then it goes into people dying, and
then later on you realize that it was not true.
Speaker 5 (16:16):
Uh.
Speaker 2 (16:16):
And in fact, I think they got sued for that
or something they they did. And then there was somebody
that was at a cannibal carnival or something like that.
Speaker 7 (16:25):
You're talking about cannibal Holocaust, the Ritiro Diodado movie, and he.
Speaker 3 (16:29):
He had to prove that the actors weren't dead.
Speaker 7 (16:31):
Yeah, that director had to go to court and prove
it wasn't a snuff film around nineteen eighty Yeah.
Speaker 3 (16:36):
Yeah, yeah, well Faces of Death.
Speaker 2 (16:37):
I think they had the same accusations that they were
torturing animals and things like that, and they actually had
to show that this is how we did it. They
had a scene there where they looked like they were
torturing a monkey to get to the monkey brains.
Speaker 7 (16:48):
Well, a lot of this stuff in the Faces of
Death looks patently false, like the electrocution scene. Yeah, but
I had to wonder about the monkey thing because that
monkey looked pretty distressed.
Speaker 3 (16:57):
Yeah right, No, there were definitely some scenes it seemed.
Speaker 2 (17:01):
Yeah, but just like Twalla said that, we all challenged
each other in college to watch that.
Speaker 8 (17:06):
Uh.
Speaker 2 (17:07):
One thing you might want to do is consider the
next place you eat, and you might want to go
back to someplace that we thought was going out of
business for a while because they claim bankruptcy. Red Lobster's
trying to make a combat.
Speaker 3 (17:16):
This is big.
Speaker 8 (17:18):
Red Lobster's new CEO, Demola Adam Alaken, has a tough
task in front of him, turn around the struggling chain
and make it better than ever.
Speaker 5 (17:26):
Relevant, compelling, and exciting.
Speaker 3 (17:30):
Oh god, those are some corporate buzzwords, aren't they. What
do you need to do with Red.
Speaker 5 (17:35):
Lobster relevant, compelling and exciting. What do you need to
do to bring back Blockbuster? Relevant, compelling and exciting.
Speaker 3 (17:48):
What are you doing to revive Circuit City?
Speaker 5 (17:51):
Relevant, compelling and exciting?
Speaker 2 (17:55):
Okay, how about you just say we're going to have lobsters? Right,
They're just buzzwords. Uh, you know what always weirded me
out about Red Lobster, and I love Red Lobster. Listen,
I'm not gonna bag on Red Lobster. I'll bag in
other places. But I love Red Lobster, but it does
weird me out the whole tradition of picking out the
(18:17):
lobster from the tank that you're gonna eat right where
you walk in and you're just like, oh, he looks delicious,
and the lobster's looking back at you. And then I
started imagining Twala yet an adoption day at the Humane Society.
Speaker 3 (18:31):
Twala would you have?
Speaker 2 (18:32):
Would you still be able to eat the dog if
you looked at in the eye first? Or is it
better if it's just an anonymous animal that you didn't actually.
Speaker 3 (18:40):
Get to know?
Speaker 4 (18:42):
Oh, definitely anonymous animals. Okay, Like I don't I remember
going to Red Lobster and I remember, you know, they
take can they put it in the pot?
Speaker 3 (18:52):
Yeah?
Speaker 4 (18:54):
And people don't realize that noise at their hand, that's
the screaming death of the lobster. They don't feel. Lot
of people don't know what that noise is. It sounds
like maybe steam or somewhere. No, that's the sound of
a lobster screaming and dying as you're about to butter
it up. Yeah, But people still they pull out there,
put out their bibs and they're like, let's go you
know me, I like, I don't like crawfish because the
(19:14):
faces are still on it.
Speaker 3 (19:16):
Yeah, stuff like that. I don't I don't want to
look at you. Plus you have to bite its button
suck it out. Yeah, and that's gross. That's gross.
Speaker 7 (19:21):
Yeahs. And that's why that's that's kind of changed. When
it comes to lobsters now they're well I don't know
all of them, but most chefs now they'll they'll break
the I guess the skull or whatever so that when
they put them in the boiling water they don't feel it.
Speaker 3 (19:34):
So it's like humane, I guess. Is that one of
those community deals alive? Yeah?
Speaker 2 (19:40):
Well no, isn't that one of those weird deals where oh,
you mean you just don't hear the screams. They're not
killing them first, they're not putting it like an all
in their skull or something.
Speaker 3 (19:48):
You're saying that, they just silence them.
Speaker 7 (19:49):
Yeah, because if they yeah, if they like Toula said,
if they don't do that, you're going to hear the screams.
So that now that now people are getting more conscious,
they're like, oh, we got to kill them first, you.
Speaker 2 (19:58):
Know, Oh, they are killing them first I thought you
were just telling me that they were basically ripping out
the voice box. No, not that, like, oh I hate
to hear them scream. Well we'll make it so they
get shut up. Yeah, okay, all right.
Speaker 3 (20:11):
Yeah. I didn't know if they did that on purpose, because.
Speaker 2 (20:13):
It you know, like uh, like when billionaires are bleeding
children to live longer, and they want the children to
be scared right before they bleed them because the adrenaline helps.
I was who was it, Oh it was I know
it was Raoul who I worked with on the weekend.
He said, yeah, that's adrena adrenochrome, adrenochrome or something like that,
and he says, that's that's the good stuff. I learned something.
(20:34):
I learned something on my own show that weekend.
Speaker 7 (20:36):
That that's interesting because there's a plot like that on
Silicon Silicon Valley where the like the basic the main
villain he takes blood from like really high and during athletes.
Speaker 3 (20:49):
So that's weird. That yeah, interesting.
Speaker 2 (20:52):
Yeah, do you know the key when you're when you're
bleeding the the the high end athletes so that you
can live long.
Speaker 3 (20:58):
You know what the key is? And this is tough
a lot of people don't know it.
Speaker 5 (21:02):
It's three things, relevant, compelling, and exciting.
Speaker 3 (21:07):
That's how you get the best blood. That's how you
do it well done.
Speaker 2 (21:15):
I do want to get I do want to be
able to tell you about what Red Lobster is doing
to bring things back and why they are definitely not
talking to me because I'm too much of an old fart.
Speaker 3 (21:24):
All right, I will get to this, I swear to
you that's next. But I just am.
Speaker 2 (21:27):
So socredibly enthralled by what Dwalla has been saying. Chris
merril In from O Kelly, KFI AM six forty.
Speaker 3 (21:36):
We are live everywhere on the iHeart Radio app.
Speaker 1 (21:40):
You're listening to Later with Moe Kelly on demand from
KFI AM six forty.
Speaker 2 (21:46):
All right, Chris merrill In from O Kelly, I suppose
I should talk and earn my key pong kf I
AM six forty listen anytime in the iHeart Radio app.
Always a pleasure being with you. So we were talking
about the Red Lobster is set to make a comeback,
but they are not talking to basically the clientele they've
been dealing with for a very long time.
Speaker 3 (22:05):
Their new CEO has a plan.
Speaker 4 (22:07):
It's been a bumpy road.
Speaker 8 (22:08):
A multitude of missteps led the company to bankruptcy and
forced nearly one hundred locations to close. Some blamed decisions
made by prior ownership of the company, including all different
Endless Shrimp is.
Speaker 6 (22:19):
Here my goal to seat sixty five shrimps today.
Speaker 3 (22:23):
Sixty five shrimps. Okay, I'm going to look past the
fact that you don't know that shrimp is plural for shrimp,
but uh, sixty five beginner weight forty five shrimps again,
looking past the clerk claring grammatical errors. Come on, so
(22:43):
let you step it up. It's an endless Shrimps.
Speaker 8 (22:47):
The chain's famous endless shrimp promotion, a menu feature. Adam
Laken has notably ended one way.
Speaker 5 (22:53):
You can't have it as unlimited because I know how
to do math.
Speaker 8 (22:57):
No matter who leads the transformation of storied American brand
would be something. But with Adam Alaken, there's another layer.
He's just thirty five years old.
Speaker 3 (23:06):
Oh my gosh, he's he's thirty five. He's just a
shrimps in the business.
Speaker 6 (23:11):
Do you ever face pushback being the young guy in
the room will also happens to be the boss in
the room.
Speaker 3 (23:19):
Not really, Yeah, you do, Yes, you do.
Speaker 2 (23:24):
Don't tell me you're a thirty five year old CEO
walking in and you're not getting pushback to start with,
They're definitely talking about it behind closed doors. Now, maybe
you earn their trust and maybe they become defenders of yours.
I've seen that happen before. Football fans know that Sean
McVay was a super young coach in the NFL and
then he started winning because a lot of people said,
(23:46):
why are you hiring this guy? He's wet behind the ears.
There are players older than the coach. But he proved himself. Okay,
so maybe this guy does too. But don't tell me
there aren't whispers.
Speaker 5 (23:55):
But also don't I don't even think about it.
Speaker 3 (23:57):
I think.
Speaker 5 (23:58):
I think if you if you're insecure about something, you
give it power.
Speaker 8 (24:01):
He's ready to dive headfirst into the challenge.
Speaker 5 (24:03):
What do you think went wrong at Red Lobster? Uh?
Speaker 3 (24:07):
Yeah, endless shrimp went wrong. That's what went wrong.
Speaker 5 (24:10):
This wasn't a one decision that led us the company
into bankruptcy.
Speaker 3 (24:14):
Okay, but that endless shrimp thing was kind of a
big one.
Speaker 5 (24:17):
I think fundamentally, when a company is successful, it's important
to remember what made them successful.
Speaker 8 (24:22):
Adam Aliken says, for Red Lobster, that's the food and
the value.
Speaker 5 (24:26):
I want to lower the check. So the prices on
the menu are one things like giving people options.
Speaker 3 (24:30):
Is the more important thing. Oh, he's going to lower
the check. I would like to see that.
Speaker 2 (24:34):
Wouldn't it be great if the check at Red Lobster
were lower after this guy takes over than they were
in say twenty nineteen.
Speaker 3 (24:41):
Anybody want to put bets on that happening? Right?
Speaker 8 (24:43):
If somebody wants to come for a lobster and a
glass of wine, what should they be spending at Red Lobster.
Speaker 2 (24:48):
Oh, that's a really good question. This is the Today
Show asking the question, and now this is really good
because she's asking something very specific. I want lobster and
a glass of wine. How much you said you I
wanted to lower the check?
Speaker 3 (25:01):
How much?
Speaker 5 (25:01):
If somebody wants to come.
Speaker 8 (25:02):
For a lobster and a glass of wine, what should
they be.
Speaker 5 (25:05):
Spending at Red Lobster. We should be the best deal
for the best lobster because we do have the best product.
We've got twenty five percent of the North American lobster
tail that's sold.
Speaker 2 (25:14):
That was not the answer, Why don't you say twenty
five dollars gas, specifically lobster and wine.
Speaker 5 (25:22):
How much what should they be spending at Red Lobster?
Speaker 2 (25:25):
What are we spending? Is it twenty five? Is it
thirty five? Is it forty five? It sounds like an
auctioneer all of a sudden, How much are we spending?
Speaker 5 (25:33):
We should be the best deal for the best lobster
because we do have the best product.
Speaker 2 (25:38):
Now I'm going to the casino. They've got good lobster,
and I know how much the buffet costs.
Speaker 5 (25:42):
So we have the ability to make sure we get
the best.
Speaker 8 (25:44):
The new owners of Red Lobster, the private equity firm
Adam Alaken had been working at, are investing sixty million
dollars in the restaurants. Money he's using on what he
calls a brand refresh.
Speaker 3 (25:54):
Oh, here we go, brand refresh.
Speaker 2 (25:57):
Guys want to start counting the the buzzwords, the buzzwords, Yeah, okay,
brand refresh.
Speaker 3 (26:03):
Here we go.
Speaker 5 (26:03):
How do you inject more energy into the dining experience?
Speaker 2 (26:06):
How do you inject more energy into the dining experience?
All right, injecting energy into the dining experience, that could
go a billion different ways, what does that even mean?
Does that mean we're gonna put animatronics in like Chuck
e Cheese, and we're gonna play music real loud because
we want to have more energy. We're gonna what Pitt
(26:28):
Bull is gonna do live performances at our table.
Speaker 4 (26:31):
Mister Worldwide, it's energy, mister Worldwide.
Speaker 3 (26:34):
Red lives. Yeah, now, red Lobster. We don't have endless red,
but we've got mister world lit.
Speaker 5 (26:43):
Right, So that's can be lighting? Can the music? It
can be a little. The core touches, you'll start to
see changes, first incrementally and then oh my gosh.
Speaker 2 (26:52):
We're gonna get pieces of flair on all of the
weight staff, real energy over time.
Speaker 5 (26:58):
Expected to feel, thank you, like you're being transported somewhere new.
Speaker 8 (27:02):
But the big news a new menu launching today with
some new items, some removals, and some revivals.
Speaker 3 (27:10):
Oh, like, are we gonna have lobster?
Speaker 5 (27:11):
There's percent reduction, but there are a lot of new items.
Nine new items, Okay.
Speaker 2 (27:16):
Okay, nine new items. All right, here we go. We're
getting a menu refresh.
Speaker 5 (27:20):
So we have the bacon wrapped sea scallops, which is wonderful.
The lobster bisk, which is great, A couple of new passas.
Speaker 2 (27:25):
I gotta tell you, for all the buzzwords, he just
had his superlatives for his own menu.
Speaker 7 (27:30):
Suck was just thinking that. He doesn't even sound excited
about it himself.
Speaker 2 (27:34):
No, he's like, I mean that's good. That that's pretty good.
That's okay, that's something you could order. I guess that's.
Speaker 7 (27:40):
That's like what you say to each other at the restaurant.
Like that sounds like they put a vegan in charge
of the butcher shop.
Speaker 3 (27:44):
What is going on here?
Speaker 5 (27:46):
So we have the bacon rapped sea scallops, which is wonderful,
the lobster.
Speaker 3 (27:49):
It's wonderful.
Speaker 2 (27:50):
Wonderful is an adjective that my grandmother used to use
to describe the sweater that she gave me for Christmas.
Speaker 3 (27:57):
Oh, it's wonderful.
Speaker 5 (27:59):
Oh bisk, which is great.
Speaker 3 (28:02):
That's great.
Speaker 5 (28:03):
A couple of new passas. There was a social media
ride over us taking off kicking off the hush puppies
a few years ago, so that is coming back.
Speaker 3 (28:09):
And how are those all right? I think you're gonna
like those that so oh hold on here, hey.
Speaker 4 (28:19):
Oh hey god.
Speaker 3 (28:24):
His suberlatives are like wonderful. It's great.
Speaker 5 (28:27):
You have the bacon rap sea scallops, which is wonderful,
the lobster bisk which is great.
Speaker 3 (28:31):
That's great. And then what about those hush puppies that
is coming back. Oh I should have hired her. So right,
what if I just squeezed these together.
Speaker 5 (28:41):
We see if I can wrap sea scallops which bacon.
Speaker 2 (28:44):
Rap sea scallops, all right, instead of baking raps sea scallops,
which is great.
Speaker 5 (28:47):
So we have the bacon rap sea scallops. So I
expect the opposite of a ride. I expect to stampede
into our restaurants because we're bringing back.
Speaker 3 (28:55):
The hush Puppies.
Speaker 8 (28:56):
Oh so we know unlimited trip is gone, but things
like Lobster Fest, crab Beest that remains.
Speaker 2 (29:03):
Yeah, yeah, yeah, yeah, all that stuff. So the whole
idea here is they're trying to young up red Lobster.
They're gonna make it millennial friendly.
Speaker 3 (29:10):
I'm too old for red lobster. Everything sucks for gen X,
which is about the most gen X thing ever.
Speaker 2 (29:19):
But as a gen xer, I come up at a
time where you aspired to have a buick, and then
buick was for old people, right, about the time we
got old and would actually appreciate buicks for old people.
They younged it up, and buicks now look cool and
young people want buicks. We missed out on old people
(29:40):
luxury buicks, and we're missing out on cool people buicks.
We're missing out on old people early afternoon red lobster menus,
and the young people are getting the hush puppies back.
Oh we get squat gen x once again left hosed.
Speaker 3 (30:00):
We are.
Speaker 2 (30:00):
I'm telling you the forgotten generation, completely forgotten. Chris merrill
In from O Kelly k f I EM six forty.
We live everywhere on your iHeartRadio app.
Speaker 8 (30:09):
Free range, non genetically modified, handcrafted, artisanal, gluten free stimulating.
Speaker 5 (30:15):
Talk k s I and KOs T HD two Los Angeles,
Orange County live everywhere on the art Radio app
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