July 21, 2025 • 45 mins
What a 2 month stretch it has been for the boys. We've reached the end of June '25 and the boys look ahead to a calmer July
Become a supporter of this podcast: https://www.spreaker.com/podcast/monday-morning-food-truck--5625522/support.
Become a supporter of this podcast: https://www.spreaker.com/podcast/monday-morning-food-truck--5625522/support.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
So yeah, you get ten cents off for a case price.
Speaker 2 (00:05):
Yeah, Costco briskets are still at four and nine. I
picked up three last Monday after we got off the air,
just because I was scared that it might go up.
So I bought enough briskets to get It's about thousand
dollars on brisket to get me through the week.
Speaker 1 (00:21):
You said you bought three cases. Oh, you said you
bought three. I wasn't sure it was three briskets? Are
three cases?
Speaker 2 (00:28):
Three cases? JT says opening a new store this week,
that I'm to remodeling two others and reopening them with
a barbecue concept. May need some input. That is a
lot congratulations.
Speaker 1 (00:44):
I guess well, j JT has has moved on from
the from the barbecue sector. Then he still run his
food truck every now and then, but he's I believe,
hopefully I'm not destroying his trust by telling him that
he worked for a pilot. No, not pilot, he works
(01:04):
for some sort of conglomerate.
Speaker 2 (01:08):
Jason said Prime this week through his vendor was six
twenty five.
Speaker 1 (01:13):
The first US.
Speaker 2 (01:16):
The first message I got from Bubba last week after
the show was just FYI five sixty pound brisket is
not high end. It's IBP through Cisco. Restaurants don't purchase
from Costco. Okay, First of all, the menu in question
was not a restaurant. It was a food truck. They
only have a food truck, and I've seen plenty of
(01:38):
restaurants walk through Costco getting shit. So, especially this day
and age, if you can save twenty cents a pound
on brisket by walking through Costco, no you should be anyway,
so he says. They also he uses thighs too, and
in case those is one hundred and fifty, which is
(02:00):
what I said was probably happening, was they were using
bone skinless size. Yeah, but when you can get I mean,
you can do quarters in defleshing yourself and save some money.
I know it's more labor, and I know it's more waste,
but if you can save twenty bucks, I mean, if
things are so tight that people are so worried right now,
(02:22):
twenty bucks is twenty.
Speaker 1 (02:23):
Bucks, you gotta say, wal Walmarty said.
Speaker 2 (02:27):
Right, But once you figure in the extra labor and
the wayte so you're gonna lose half on waste. You're
going to get twenty pounds of meat out of a
forty pound case a quarter. So yeah, he says he's
making a Headrick Petroleum, fourteen food stores, making upscale gas
station food. He's gonna put BUCkies out of business.
Speaker 1 (02:49):
Reheated briskit on the board.
Speaker 2 (02:55):
He said. The prices he mentioned are currently what suppliers
are charging. So well, I mean, but still Jeffers is
still at four nine for the same commodity brisket that
you're talking up there. And I know, I know that
we are sheltered over here on the west side of
Michigan for some sort of reason that all of our
(03:15):
stuff is cheaper right now. I don't know why, but
it seems to be we're in this pocket where we're
not as high as everybody else, including the other side
of the state. I don't know, I don't know, but it.
Speaker 1 (03:28):
Doesn't take as long. It doesn't take as long to
get to you that it does tell.
Speaker 2 (03:31):
Us well, and maybe that helps that we have, like
GFS is based out of Grand Rapids, so we have
a lot of warehouses over here, but I can't imagine
it mixed that big of a difference.
Speaker 1 (03:42):
So, yeah, we're at four a case for brisket at Gordon's.
But they always have. Every time we go in there,
they always have the smallest cases possible.
Speaker 2 (03:57):
I've gotten I've gotten some big ones recently, some brilliant
big pork cases too.
Speaker 1 (04:04):
Did you notice the smith the mind switched to Smithfield.
Speaker 2 (04:12):
Yeah, and you can probably only get cases of doubles two.
Speaker 1 (04:17):
Boneless boneless. You are in doubles bone in singles.
Speaker 2 (04:21):
Okay, so far, okay. So they were going through they
said they were going through this big switch to where
the only things they were going to carry in store,
We're going to be doubles on pork butts, but you
could still order cases of the singles. So which is
they were trying to get rid of stock. So we
went through this whole section right around open house season
(04:44):
where they were trying to deplete stock in the stores
so they could make the switch. And then they decided
they weren't going to go that way, and for at
least our store, the one I go to.
Speaker 1 (04:53):
But yeah, it's so funny right now that wings are
cheap cut wings or party wings are cheaper than thighs.
Speaker 2 (05:00):
Yeah, mos skins and size yeah, yeah, fifty to fifty
five fifty six bucks a case for wings. Wings.
Speaker 1 (05:10):
Accordingly, at Gordon's are seventy.
Speaker 2 (05:12):
Actually when they went up, they did, Yeah, because they
were I would think the last case I got was
like fifty is fifty five somewhere in there last week
or a week or two ago. I got to buy
a case this week. I really thought I took those
off our catering menu, but apparently did not. That did
make me sad, makes me sad. So yeah, yeah, so yeah, prices,
(05:39):
I mean meat prices or meat prices, but I mean
b futures are all projected lower. It's all a scam.
Speaker 1 (05:46):
So where I was going with prices? Sorry, question I
had as we were coming. As I was coming to
the shop with seven hundred dollars in brisket. When when
do you ever consider taking something off your menu because
of its price? Would you would you increase the price
(06:07):
or would you take it off?
Speaker 2 (06:10):
Based on my experience from being going through COVID and
trying to maintain a menu, we took stuff off when
brisket got to you know, six fifty to seven dollars
a pound. Are you talking JT. Are you talking brisket
(06:33):
for six sixty seven a pound through GFS. That's got
to that can't be. That's got to be like the
Angus or whatever. That can't be just straight off the shelf. IVP,
Holy balls, what are you saying? Yeah, which briskets are
you getting from there? Six sixty seven a pound for
(06:56):
brisket through GFS rep.
Speaker 1 (06:59):
Oh yeah, I don't doubt it through the rep. If
I order it through the rep, it's fifty cents more
expensive for some reason. No idea why. That's what I
said to Jason when he said he was paying six
nineteen or something like that. When I went to when
I was looking through US Foods to see if I
needn't order midweek, it was six nineteen pound. The fuck
(07:22):
for commodity.
Speaker 2 (07:24):
Yeah, I just order on the I just do my
own orders on the website. I get the same prisis,
unless unless I have it delivered. It's the same prices
as in the store. But AnyWho, But yeah, I mean
and other things. The prices are coming down on some stuff.
(07:47):
Gordon's Choice, the shredded cheese that we use, has come
down in price over the last couple of years.
Speaker 3 (07:54):
These are coming.
Speaker 2 (07:55):
Eggs are coming to the noodles. My cavatappy noodles are
now eight eight fifty a bag or something.
Speaker 4 (08:02):
Like that.
Speaker 2 (08:05):
I mean they were up to ten. I think even
last year we were paying ten bucks a bag. We
were almost thirty eight dollars a case for a while.
Packer labeled choices five forty. Those were angus. Wow damn Yeah,
(08:27):
but we I mean because you're an Indian, you don't
have any cows down there. You're too far away from
the supply chain.
Speaker 1 (08:35):
Definitely, no cows.
Speaker 2 (08:36):
That's what That's what you hear about oil. You know,
you guys aren't too far away from a refiner. It
costs too much to get gas to it. So yeah,
we hat Sheldon coming. Uh, just some if you haven't
pulled up the FTO exposed site yet, some education of
(08:58):
a note accept credit cards at zero percent that's put
on by a merchant.
Speaker 1 (09:11):
Yeah, but that's you're just passing along to.
Speaker 2 (09:13):
The customer, are you? Are you? Food truck steroids success
is not a guessing game. Taxes and accounting for food
trucks adding the team member. You didn't know you needed
media coverage for food truck go from one to many
multi truck mastery. Franchise your food truck the guest loyalty loop,
(09:40):
engage a light, retain pre orders and delivery to do
or not to do. So yeah, it's definitely some things
that what is all that noise behind you? Is there
a big truck driving by your place? Yes? Excellent Corporations
(10:06):
and LLC's secret syrenergies for the food truck industry. So yeah,
definitely some some some new stuff and not all basic.
You haven't started a food truck yet. Here's how you
get started kind of sessions, Yeah, which is how last
(10:28):
year kind of felt. And you know, they were they
didn't know, they didn't know what they didn't know, and
I'm glad that they listened. So I'm looking forward to
hearing what Sheldon has to say. I'm really bummed. I
can't go so bummed boomed, but I looked again. I
just I just can't make it. So and December is
(10:49):
definitely a no go for New Jersey, and not just
because it's a New Jersey le scipeople meet you guys
out there. He's looking forward to it. You said you
were going this year. I would go anywhere but in
New Jersey. So you're going to Vegas in a couple weeks.
Speaker 1 (11:09):
I have a grand baby. Not on that week, she's
doing two weeks, which day on the sixteenth. See, you'll
be back and putting him.
Speaker 2 (11:21):
You know, I don't think that's true. Yeah, I'm sure
it is. It's July fifteenth and sixteenth. She's going to
be late. She's not gonna be born until the eighteenth.
You heard it her first folks. Eighteenth is the day
Friday the eighteenth, my own drop.
Speaker 1 (11:44):
She's actually doing the twenty third. She's having an induction
on the sixteenth.
Speaker 2 (11:48):
Oh well, see, you gotta give me all the information.
Why she beat induced before her due date?
Speaker 1 (11:58):
Is this think it's going to be big.
Speaker 2 (12:01):
They looked at you and like.
Speaker 1 (12:05):
Big runs in the family.
Speaker 2 (12:09):
Let's not wait until this thing's full grown.
Speaker 1 (12:15):
Give him birthday sasquatch mostly ripe is okay? Hey have
you ever done turkey breast on the truck?
Speaker 2 (12:26):
Turkey bresus expensive?
Speaker 3 (12:28):
It's for nine.
Speaker 1 (12:31):
Yeah, it's really good.
Speaker 2 (12:33):
Though you can't say that's not expensive when we're complaining
about five dollars briskets.
Speaker 1 (12:40):
Well, depends on what you and.
Speaker 2 (12:43):
You have a much higher chance of drying out a
turkey breast than you do a brisket.
Speaker 1 (12:47):
Do you know what? I overcooked the shit out of it. It
was still juicy, and I took a lower chance of
selling it. It's probably true because you really got to
put especially for us, like if we have a special like,
we got to push them if we want to sell them.
For the most part, like because people aren't even looking,
especially our regulars. They know, nobody looks at the damn
(13:10):
special menu at all. I don't, so, I mean we
did have lights around it and somebody could be holding
it and twirling it and they still don't. We went
through a whole lot of chicken salad over the last
couple of days or the last couple of weeks.
Speaker 2 (13:23):
But that's something people want. We haven't done it in
all this year, so that wasn't a surprise.
Speaker 1 (13:28):
I honestly, Well, if anybody's listening that bought it, they
can they can go get it now. But I actually
picked up some chicken salad because it was really really
hot out and I wanted something good or something cold,
so I picked up Sam's chicken salad. It was actually
we did that on honey wheat with some romaine or
(13:49):
some green leaf and uh tomatoes. Worked, I mean went
over pretty good. Everybody seemed to like it. Yep, But
I think I'd like to make it.
Speaker 4 (14:00):
That's not.
Speaker 1 (14:02):
I didn't think it was just trying to figure out
the right whether you want to soupy or not soupy
or you know works.
Speaker 2 (14:10):
Soupy is a bad description of any chicken. Sell it.
Speaker 1 (14:17):
Whether you want, like whether whether you're expecting.
Speaker 2 (14:20):
More creamy than less, dryer or wetter. Yeah there, I
mean damn it. Sheldon was there and I just lost them.
Speaker 1 (14:29):
Why did you hang up on that?
Speaker 2 (14:30):
I didn't hang out. I was just going and I
was just getting ready to hit the green button come back.
He was like, fuck it, I'm gone. I got no
time to be waiting on these guys. Well, I see
if I can shoot email real quick.
Speaker 4 (14:48):
Uh.
Speaker 1 (15:05):
I don't know what French turkey breast are, but they're
cheaper frenched. This love of the bone on it's I
got French lamb rack of lamb. I don't know it's
made by Jenny.
Speaker 4 (15:16):
Oh m hmm.
Speaker 2 (15:19):
If I'm gonna spend that kind of money on a
special endrother do something way out of the box like
lamb chaps or beef ribs.
Speaker 1 (15:34):
So I made the mistake for Father's Day. I thought
I was doing Dinald bones. I did like dinoh tibbi
is Uh. They were they were the Chuck short ribs
and not the plate ribs. Still turned out really good,
but definitely not what I thought. That's why I only
they were like seven bucks a pound, I think. Mm hmm,
(15:59):
there're still they're still okay. Did you come back yet? No,
now we hate you.
Speaker 2 (16:12):
Probably no discount codes for anybody.
Speaker 4 (16:17):
Mm hm m h m hm uh.
Speaker 2 (16:25):
I've said everything I want to say today.
Speaker 4 (16:28):
Yeah, mhm.
Speaker 2 (16:34):
Oh. The h while he was waiting the app decided
to update. He's trying to get back in. That's horseship, Yeah,
liar so yeah, are any of our four listeners planning
(16:55):
I'm trying to make it out to the Food Truck
Expo this week. For current listeners, Jason justin, j T
probably not JT.
Speaker 1 (17:12):
Probably not j T. Gadt's listening though.
Speaker 2 (17:16):
Yeah, I haven't seen j T on and commenting in
a while.
Speaker 1 (17:20):
If he wants to get rid of that, oh he's
get he might might have a he has a hood,
might have a hood that you want to buy.
Speaker 2 (17:29):
I'm standing by the fact that Arby's has a hood.
All Right, Sheldon is back. We're gonna let him in.
Everybody got a big round of applause. Welcome. We'll see
if they missed the button shell then you're here.
Speaker 1 (17:45):
Yeah, guys, Sheldon Cooper wrong.
Speaker 3 (17:53):
Yeah, I'm a nerd too, so it makes sense.
Speaker 2 (17:58):
Maybe maybe. How how has it been, Sheldon?
Speaker 3 (18:04):
Really good? Technology wise? Been fighting?
Speaker 1 (18:07):
We can't hear him.
Speaker 2 (18:08):
You can't hear him?
Speaker 1 (18:10):
No, not at all?
Speaker 2 (18:11):
Oh my god, are you serious? You can't hear well, Josh,
I can hear you, just fine, So that's good. At
least we got that going. I don't know why Skippy
can't hear you.
Speaker 1 (18:25):
Should you ask one of our guests if they can
hear one of our people if they can hear him?
Speaker 2 (18:29):
Hey, people, can you hear him? Technology is great, it's amazing. Sure,
let me see. Oh people, uh, I see that you
are on and live say something again, Sheldon.
Speaker 3 (18:49):
Sheldon with truck Owner's expo and.
Speaker 1 (18:54):
All right, well you can go ahead and have a
conversation with Sheldon.
Speaker 2 (18:58):
Excellent.
Speaker 3 (18:59):
Workers said they can hear me.
Speaker 2 (19:01):
So yeah, YouTube is on and you can hear them
soft then you can join.
Speaker 3 (19:06):
Us flipped and I can't figure out how to fix that,
but that's just life.
Speaker 2 (19:11):
That's minor. Yeah, okay, great, let's get your rolling then.
So yeah, food truck owners Expo Vegas in two weeks, right,
two weeks just about.
Speaker 3 (19:24):
Yeah, almost exactly two weeks. It'll actually kick off tomorrow,
two weeks from now, so in Las Vegas at the Rio.
Speaker 2 (19:32):
I am incredibly sad that I cannot make it.
Speaker 3 (19:35):
It's gonna be a big It's going to be awesome.
Speaker 2 (19:37):
I'm I'm so sad. Will you please make sure it's
in Vegas again next year? I would appreciate it.
Speaker 1 (19:44):
I think you were the one who told him to
put it in Vegas. I did, and I think you
did say that, actually saying thanks Gippy. Oh you can
hear now. Oh you're just going on, I can hear you.
That's all you're filling in the blanks, gotcha.
Speaker 2 (20:00):
Yeah, I uh. Unfortunately, it's some family stuff and I
have staff on vacation that week, so it looks like
I have to work unfortunately. But yeah, I was looking
through education and Skippy and I were talking about that earlier.
I am happy to see the growth, not just in
the number of topics, but the topics in general, the
(20:22):
maturity of the topics. So one of the comments I
heard last year was a lot of the education seemed
geared towards starting food trucks and stuff like that. So
it definitely seems like the maturity level of those topics
have really grown to this year. I'm super excited and
happy to see that that is growing in that way.
Speaker 3 (20:46):
Yeah, that was actually one of our biggest takeaways from
year one. I mean, obviously this is show number three,
so this is still new, We're still learning. But one
of the biggest takeaways was we have to have education
no matter where you are in your journey, starting at
out in the middle, trying to figure it out a
little bit, and then also like I've made it, what
do I do now? What's my exit strategy? Or how
(21:08):
do I take to the next level? So we really
tried to embrace some of that and figure out how
we can accommodate everybody.
Speaker 2 (21:17):
Awesome, I what was my follow up there? Sorry, completely
loss of train of thought there. I'm just looking at
skipping to sitting there with his figures. He's he's working
on something else, he's like cooking stuff.
Speaker 3 (21:34):
I'm sure.
Speaker 2 (21:38):
So So with that, I are you still looking for pieces?
Did I lose that word? Speakers you have to call?
Speaker 3 (21:55):
Yeah, we have a couple of slots still. If there's
like a last minute. We are mostly full, which is
you know, honestly very as an organizer, it's great to
be pretty stacked up exhibit or wise before yeah two
weeks before. Yeah, maybe a little sad if we were
still scrambling, but you know, we can always fit things in.
We do have a couple slots we can work with,
(22:16):
so if there is anyone out there that still things
they have something to add, either beginner, intermediate or advanced,
we do have some areas to accommodate that. Just hit
us up ftoxpo dot com and we can you know,
talk to you and see where we can make it happen.
Speaker 2 (22:32):
Awesome. And I'm kind of looking at the show floor too,
and it looks like that is much bigger than it
was last year.
Speaker 3 (22:40):
Yeah, we've definitely you know, I think we have like
one spot available or something. You know, I can still
grow that a little bit. The show floor is a
little deceiving on we can expand a bit. We were
very lucky with the Rio that we ended up getting
the biggest space possible, which is the best space. It's
like right when you come in from the casino floor
or from the parking we are right there, and that
(23:02):
wasn't the case before. We were going to kind of
be off to the side. But it's a massive hall,
so we can add some more booths. We actually just
got a lot more interest today, so I'm going to
be adopting a couple of things and getting a few
more companies in, which is awesome.
Speaker 2 (23:18):
Awesome. Yeah, I'm familiar with the real and they were
going through a renovation I think the last time I
was there.
Speaker 3 (23:24):
I think yeah, So they got bought by Hyatt about
a year ago. I think it got finalized about six
months ago, and at least half the rooms, all the
ones through our block, are completely renovated. I'm you know,
I'm gonna be honest with everyone. I've stayed everywhere in Vegas.
It's not the top tier, but it's nice. It's it's
definitely not the bottom tier, is.
Speaker 2 (23:44):
It Nice's nothing wrong with the No.
Speaker 3 (23:48):
I think they did a really good job with the renovations.
It's much more modern. Everything just feels clean and great,
and it's the price point is hard to beat. I
think our rooms started like fifty nine dollars a night
or thing like that.
Speaker 2 (24:02):
Yeah, I stayed there. I stayed there for one conference
decided to use my company money for other things like
food h and stayed cheap. The walk with the walk
to the strip from there was a little scary at night.
I wouldn't.
Speaker 1 (24:21):
You know.
Speaker 3 (24:22):
So I was like just there, that was just last week,
and you know, I would just take a cab. They
had them lined up and it was like four dollars
to go to the Blaggio, Like, let's just do that
instead of walk.
Speaker 2 (24:33):
Yeah, and that bridge is not That bridge is not
somewhere you want to be at night.
Speaker 3 (24:37):
I spend the five bucks to get a cab.
Speaker 2 (24:42):
Do you know if the kiss glow in the dark
Mini Golf is still there? Did that come out with
Harmon's over there or the one writ in Rio, the
one writing the in the real?
Speaker 3 (24:53):
Oh? I don't it? Is it? Definitely is? I know
actual it is. Oh.
Speaker 2 (25:04):
We had a comment for one of our youtuberses, it's
not Circus Circus. It is not circus. Way better than
Circus Circus.
Speaker 3 (25:10):
No, it's nice and yes, the kiss me cough is there. Yes,
I do have a picture out right outside of it
that brought back to the memories.
Speaker 2 (25:21):
Were you sitting on the big giant tongue? No comment.
Speaker 1 (25:30):
In Vegas.
Speaker 2 (25:31):
In Vegas, Yeah, except for her.
Speaker 3 (25:36):
I can see you now, Hey, can you hear him too?
Speaker 2 (25:39):
I can hear you too, So everything see great, Welcome
to the conversation.
Speaker 3 (25:46):
One thing I did want to mention is we actually
have a studio thing now. I think it was your
guys' idea to have we have a professional food photographer
coming in, having a booth and helping people like this
is how to take better food pictures. I want to
say you guys brought that up, like early on in
our journey.
Speaker 2 (26:06):
We did Skippy. I think proNT of that up in
a rare instance that he could hear and talk, But.
Speaker 1 (26:14):
That sounds like implementary.
Speaker 2 (26:18):
If you were going someone has a grand baby, do
that week.
Speaker 1 (26:22):
I have a grand baby, do that week. So I
can't journey. I've actually never been to Vegas. I'm sure
it would be fun.
Speaker 3 (26:30):
It's a lot, it's it's a good time.
Speaker 2 (26:33):
It's a lot. Two days is enough for the first time.
Speaker 1 (26:37):
So what was your what was your main point of
feedback from your events last year that you wanted to
put in this year That like it had to be part.
Speaker 2 (26:46):
Of your aside from an extra education.
Speaker 1 (26:50):
Yeah, not just your education.
Speaker 3 (26:54):
But it was more we had a lot of people saying,
you know, this is very beginner centric, just as Josh
had mentioned, and so we had to add things like, okay,
so you're you're the top level, you are very successful,
what do you do now? So that's why we brought
in like some franchising groups and people that can help
coach you and get you to that next level of
either franchising, selling, going brick and mortar. So we have
(27:15):
a lot of experienced people in that realm that can really,
you know, take you there or at least give you
the idea and you know, spreadsheets of this is what
it's going to look like if you want to go
down this road. Because you know, franchising is such a
you know, hot buzzword right now, but it's a lot
of work and yeah, it's your face.
Speaker 2 (27:40):
Scary scary.
Speaker 3 (27:41):
So there's some coaches and you know they'll get they'll
give you some tips, they can start you down the path.
Obviously they can help you later if you want to
connect after, but at least they can give you that
game plan of this is how it would look if
this is what you want to do, and it can
be very profitable, and I don't even don't say that
not a thing, but it's.
Speaker 2 (28:01):
Yeah, look at Cousins and yeah, yeah, Cousins the poster
child for franchising.
Speaker 3 (28:08):
Yep, and that will be that.
Speaker 2 (28:10):
We just got two in Michigan, so one of Grand
Rapids and win Kalamazoo both just opened in the last
month and a half, I think.
Speaker 1 (28:17):
So yeah, we've had We've had three over by Detroit
for the past year and a half. So they're there.
They are opening anywhere for every where.
Speaker 2 (28:26):
Everywhere, everywhere. Yeah, I I don't see that business model.
I just.
Speaker 3 (28:33):
But and that's what you know, it works, it works
for them.
Speaker 2 (28:36):
Yeah, but just such a huge ticket item, but it's
never made sense to me, Like I can't imagine geting
lobster off a food truck.
Speaker 3 (28:45):
But so franchise, my Cousins will be at the show.
They have a booth. Franchise Development Group is also there.
They're actually the ones that started Cousins, so they helped
develop that. So they I mean, they have a you know,
very successful model that clearly does work in you know,
one area. So they are willing to talk to people
(29:07):
and say we are experience, this is how we can
help you. So if you're at that level where you're
so successful and you're trying to figure out what your
YSAC strategy his, you know, come see us.
Speaker 1 (29:19):
Yeah, that's it's a really big thing right now. Like
you said, it's a buzzword. People want to know, how
can I get somebody or how can I get a
random somebody to spend money on a on my brand
just to open up one somewhere else?
Speaker 5 (29:32):
Yeah, yeah, I I it's it's growth as fast as possible,
and I think people get sucked into that really easily,
like this is how we're going to make the money.
Speaker 2 (29:44):
But anyways, Yeah, I good for anybody that can make
it work. I I I don't. Yeah, I'm just trying
to figure out how to get to trailer number two personally.
Speaker 3 (29:54):
So and that's kind of our Yeah, that's our middle group.
Like you have one very successful truck or trailer, what
do you do next? Like do you like, how do
you either just make your bottom line better? Do you
expand to a second one? Do you start hiring people?
So that's kind of that middle group that we're trying
to work with more. And that was the feedback we got.
(30:16):
We are very very beginner focused and we had to
start getting that medium.
Speaker 1 (30:24):
Yeah, there's a lot of all of them don't know
what's next in their in their game is do they
work on number two? Do they work on new menus,
do they work on you know, brick and mortars. And
I think that's going to be something that is going
to be highly highly attended.
Speaker 3 (30:38):
Yeah, and that's so Misty does that a lot. She
you know, she has and she has spreadsheets and you know,
she will sit with you. And we have this new
thing called power Chats, which essentially is a couple of
boosts where the speakers can go sit and just kind
of work one on one with people, because in a
classroom setting, it's hard to get all of your questions answered,
(30:58):
you know, individually. So then we have some time set
outside for some like the really popular speakers just to
kind of hang out and help people one on one.
So we think that's actually going to be incredibly popular
and just really that might be one of the biggest
takeaways from the show for some people.
Speaker 2 (31:15):
Yeah. I think I was in a couple of sessions
that went a good solid fifteen minutes over just because
they were trying to get through questions and stuff.
Speaker 1 (31:23):
How are ticket sales looking so far really good.
Speaker 3 (31:26):
We're actually pacing ahead of everyone every show we've had
so far. Granted this is show number three, so like
we're expecting people, but we are pacing ahead. So that's
good to see and it is always good of course.
And you know we have more vendors as you saw
we and you know we're two weeks out and we're
still getting more sign ups. That's very encouraging for us.
Speaker 1 (31:48):
Awesome do you have I can't remember last year whether
you had people there that were discussing financing and dead
and you know, helping businesses maybe build credit and you
have anybody like that that is going to tackle that subject.
Speaker 3 (32:06):
We do, so we have a couple sides of that,
and it's really the options you have. So it's like
do you put your own money into it, do you
get a loan, do you pull into your four one
K you might have pulled over from another company, Like
there's there's a lot of options we have, and we
do have a couple of guys that are discussing the
financing side of it and then where to make that
(32:26):
money work best. Definitely, Like when you start talking about
processors in the pos how to not lose money just
to I'm not going to say names, but just to
you know, off the Shelf brands. So there's there's a
couple of guys that are going to talk about the
best ways to make your money work for you and
not lose it to Off the Shelf solution.
Speaker 2 (32:48):
Somebody off the YouTube channel, Steve was wondering if you've
tried to get somebody like olroyd Troy to do like
a session or a keynote or something like that. It's
pretty prominent on that side of the country over there.
Speaker 3 (33:02):
Yeah, we have talked about that a little bit. We
do not have road Troy. We do have Daniel from
Lime Truck coming out. So you know, Lime Truck has
been very successful overall and won you know, the Great
American Food Race and then the Championship. So he's setting
up his franchise thing and also going to do i
think two talks on about one about franchising and then
(33:24):
one about just how to give back to the community
and how to make the community.
Speaker 2 (33:27):
Work for you.
Speaker 3 (33:29):
So, I mean, I hate throwing around the like celebrity word,
but you know he's up there, I guess in the world.
So I'm excited for him to come out and you know,
we haven't had a keynote yet. We are talking about
that for next year. One. Yeah, but so we're going
to a really cool spot next year that I can't
(33:50):
announce yet, but it's going to be somewhere that resonates
a lot with food truck owners and that might be
where we launch a keynote.
Speaker 2 (34:01):
I have two locations in mind.
Speaker 3 (34:11):
Yeah, no, we have not been there yet. I'll say
that and we will announce it the first day of
the Las Vegas Show.
Speaker 1 (34:19):
Cool.
Speaker 2 (34:20):
I can't wait.
Speaker 3 (34:23):
Show. Are you? What are you?
Speaker 1 (34:27):
And I apologize if Josh asked you this because I
couldn't hear.
Speaker 3 (34:31):
What are you?
Speaker 1 (34:31):
Most excited for the show?
Speaker 3 (34:34):
I think all the states coming in so Vegas is
a destination. We're pulling people from all over the country.
It's the food truck to food truck owner networking that
really makes a show successful. And that is actually what
we keep hearing year or after year. The one year
that we've had is stop getting speakers that are, you know,
(34:54):
the tax specialist. Get a food truck owner that no
like went through something and can relate it to me.
So now we have almost every state representative coming to Vegas.
I think some of the conversations that are just going
to happen naturally are really going to be impactful and
change people's lives. So to me, that's going to be
(35:14):
the biggest hype. But I mean, you've seen the show far,
you've seen the education. I think we're going to have
a big mixing pot of all levels and some you know,
not even started, just learning from experts, and we're going
to take people from that bottom to the top and
then that middle and just accelerate them. And I just
(35:35):
hope the word keeps spreading that this is a good show,
or why am I doing it if it doesn't?
Speaker 2 (35:42):
Right?
Speaker 1 (35:44):
What are you with with all the locales and different
states doing different food truck rules? Have you thought about
bringing invite I mean, I can't say bringing, but inviting
politicians in or something of that nature to talk about
or so maybe maybe they can hear directly from food
(36:07):
truck owners on what they're looking for within their states.
What you know, in our state of Michigan right now,
it's like if I do a fire inspection here, it's
not good for the next county over. You know, they
have to do something different, you know, So there's there's
a lot of things. Have you thought about that or
has that been talked about?
Speaker 3 (36:25):
Yes? So short answer, absolutely thought about long answer, Wow,
it's a lot. So so there there's an association we
are working with that Bill Moore started and you know,
build more runs of food truck training group on Facebook,
National Street Food Vendors Association. I think I.
Speaker 2 (36:48):
Got that right, yep.
Speaker 3 (36:50):
So his goal is to help you unify across the
country and we're on board with that, and that's exactly
how we want to help promote this. But everywhere we
go is a little different, so it's hard. Like even
so we're in Nevada, so the Nevada Health Board's coming,
like all the fire people are coming, but it's so
(37:10):
hyper focused on Nevada it's not, you know, super relevant
across so they can hear the woes, just as we
were in Texas and we had four counties come in
and hear each other for the first time, like, oh
that's stupid, why do you guys? We should just do
it the same. It's like the first time they'd ever
met in real life. So like it is, it is
(37:31):
the larger goal to get people talking and get the
politician involved. But I'll be completely honest. That is just
a huge undertaking that we cannot just tackle overnight. We
have to establish ourselves, get the right players, and then
set that platform up to be successful.
Speaker 1 (37:47):
Absolutely, I agree with that hundred percent.
Speaker 2 (37:50):
I am all for national standards across food trailers and trucks. Yeah,
because its.
Speaker 3 (37:58):
Had a bid when the other day like they had
some stuff standardized. It was just like last week, I think,
so yeah, and stuff like that that you know that
those are big wins that can resonate across the country
just people. You know, you have to lobby in your
own areas right now for people to pay attention.
Speaker 2 (38:13):
Unfortunately. Yeah, I mean, I mean fire coach told be
fire code, Like, yeah, there shouldn't be. There shouldn't be
this vast amount of difference. Like there's a county in
Michigan where you have to have GFI outlets everywhere in
your truck in order to operate inside the county. Like
no one has GFI outlets on every outlet in their truck.
(38:36):
So I gotta go spend I gotta go spend another
three hundred dollars to swap out all my outlets before
I can do this one event for Yeah, in the County.
It's yeah, I mean stuff like that is just so
bizarre and out there and nonsensical. Like everything feels like
it's set up for food trucks not to want to
go through the hassle largely, and that's what it feels like.
(38:57):
And that goes down to the like the city level.
There's like some stuff that's like we don't want to
say no, but we're going to make it so inconvenient
for you to work here that you're not going to
want to go through the hassles.
Speaker 3 (39:09):
Yeah, there's Yeah, there's so many places like that. And
then you know Pacific Northwest that has just it's hard
to operate a small business. So you can have a trailer,
but it's hard to actually operate a business there. Like
they're everywhere you go is so different it's hard to
keep up. No one has really done a great job
of even plotting out what all the rules are across
(39:30):
the country.
Speaker 1 (39:31):
Yeah, it's crazy. So in Michigan you get one license
for the entire state, and then each municipality has might
have different fees or different permits or everything like that.
But you go to Ohio or Indiana down you know,
one state over and you can't get licensed throughout the state.
You have to get license in every county you go to,
and it's it's just why can't it all do the same,
(39:55):
or why can't we all be at least close?
Speaker 3 (39:57):
It's close?
Speaker 2 (39:58):
Yeah, well nice, Yeah, we have a national license for good.
All right, Skippy, you got anything else for the young man?
Speaker 1 (40:12):
Where can people buy tickets?
Speaker 3 (40:15):
So Ftoxpo like food truck ownersxpo dot com has all
the education, the floor plan, the links for tickets. We
do have your special discount code of course, so that
would be m MP fifteen Monday Morning Podcast fifteen, so
that'll save you fifteen percent, So of course use that.
(40:38):
Come see us in Vegas again. Room rates like fifty
nine bucks at the rio. There is a resort fee annoyingly,
so I think it comes closer to like one hundred
dollars a night, which is crazy, but that's Vegas. Yeah,
but still one hundred bucks a night to stay at
a good resort and stay with everyone, And honestly, all
the networking happens at the bar after so I think
(41:00):
it's always worth it to stay at the host property.
And I travel a lot for a livings. So you're
going to meet someone that's going to change your life.
It happens every conference for better or worse.
Speaker 1 (41:10):
Nothing job, Sheldon.
Speaker 3 (41:14):
So, our company Conbacks. We produce trade shows and events
all over the country. So STO is one of our
smaller ones, but we do up to about eighty two
thousand people, so we do lots of large scale shows
as well. Okaycha is the most fun? That's one I
love the most.
Speaker 2 (41:36):
Is it because it's the easiest?
Speaker 3 (41:39):
No, it is actually probably the hardest, to be honest.
Launching a trade show from nothing is no easy undertaking.
Speaker 2 (41:47):
Got it? So size doesn't matter. It's the newness of
it that makes the difference.
Speaker 3 (41:52):
You ask, I guess, But yeah, yeah.
Speaker 2 (41:55):
I'm not touching that one, all right. I put a
link to the expo in both the YouTube stream right now,
and then I will get it on when we post
the podcast out for day along with the code MMP fifteen.
Thank you, Sheldon, And I imagine that we'll probably have
you on again before New Jersey.
Speaker 3 (42:14):
Yeah, we're still going out there too.
Speaker 1 (42:17):
New Jersey is going to be Jersey in December.
Speaker 3 (42:20):
Though.
Speaker 2 (42:21):
It's beautiful. New Jersey anytime of year is beautiful.
Speaker 3 (42:26):
It's right off the train thing you don't even have
to walk.
Speaker 2 (42:30):
The expo's at the train station.
Speaker 3 (42:34):
All just hanging out in the little hut.
Speaker 2 (42:36):
Yeah, yeah, awesome. Thank you Sheldon for coming on. Thanks much, success,
hope it's a great show. We'll talk to you soon.
But all right, thank you for YouTube.
Speaker 1 (42:46):
Good thank you, Yeah.
Speaker 2 (42:49):
Sheldon, everybody, Yeah, don't Trevor Button. Yeah. Well see they
could do Vegas in December, but it will cost a
whole lot more. Huh. So that's you're in the middle
(43:11):
of show season then, so.
Speaker 1 (43:18):
Well, I hope some of our listeners can go.
Speaker 2 (43:21):
I hope you can go. Not to Vegas in December.
I think you should go. It's a good experience. It's
good to talk to you. Huh. I'll see what I
can do. We have other people that are going, and
some of our listeners were planning on going to New Jersey.
So I know you're I know you're just afraid to
give Jason his prize, and that's why you won't show
(43:44):
your face anywhere that he might be.
Speaker 1 (43:45):
So he's from New York, He'll be caught dead if
he's in New Jersey.
Speaker 2 (43:52):
He's from New York, not from New York. So as
long as you're not from the city of New York.
You can go to New Jersey.
Speaker 1 (43:58):
Is that what it is? Yes, I don't think he
wants to drive through New York to get to New Jersey.
Maybe I talk to doesn't want to be near New
Jersey unless you're in New Jersey. I do want to
go see sale or sales pizzeria.
Speaker 2 (44:11):
See you can go do it. See.
Speaker 1 (44:16):
I just don't know if I want a corner or side.
Speaker 2 (44:20):
Corner.
Speaker 1 (44:21):
The corner. You gotta go to the corner.
Speaker 2 (44:24):
Take the wife. It'll be nice, litt trip. You guys
can go in to New York and see a show.
Speaker 1 (44:29):
No writ sure I have I have PTSD about her
going to New York. That's a different story for a
different day. Anyway, No show next week.
Speaker 2 (44:41):
Everybody, enjoy your Fourth of July weekend. Okay, I get
I get two days off and I am gonna take
two days offend my day. Okay, Sorry, I got I
guess stuck on a meme. All right, Everybody, have a
(45:04):
wonderful day and we'll talk to you. We'll talk to
you in a couple of weeks. Everybody, see you later.
Bye bye.
So yeah, you get ten cents off for a case price.
Speaker 2 (00:05):
Yeah, Costco briskets are still at four and nine. I
picked up three last Monday after we got off the air,
just because I was scared that it might go up.
So I bought enough briskets to get It's about thousand
dollars on brisket to get me through the week.
Speaker 1 (00:21):
You said you bought three cases. Oh, you said you
bought three. I wasn't sure it was three briskets? Are
three cases?
Speaker 2 (00:28):
Three cases? JT says opening a new store this week,
that I'm to remodeling two others and reopening them with
a barbecue concept. May need some input. That is a
lot congratulations.
Speaker 1 (00:44):
I guess well, j JT has has moved on from
the from the barbecue sector. Then he still run his
food truck every now and then, but he's I believe,
hopefully I'm not destroying his trust by telling him that
he worked for a pilot. No, not pilot, he works
(01:04):
for some sort of conglomerate.
Speaker 2 (01:08):
Jason said Prime this week through his vendor was six
twenty five.
Speaker 1 (01:13):
The first US.
Speaker 2 (01:16):
The first message I got from Bubba last week after
the show was just FYI five sixty pound brisket is
not high end. It's IBP through Cisco. Restaurants don't purchase
from Costco. Okay, First of all, the menu in question
was not a restaurant. It was a food truck. They
only have a food truck, and I've seen plenty of
(01:38):
restaurants walk through Costco getting shit. So, especially this day
and age, if you can save twenty cents a pound
on brisket by walking through Costco, no you should be anyway,
so he says. They also he uses thighs too, and
in case those is one hundred and fifty, which is
(02:00):
what I said was probably happening, was they were using
bone skinless size. Yeah, but when you can get I mean,
you can do quarters in defleshing yourself and save some money.
I know it's more labor, and I know it's more waste,
but if you can save twenty bucks, I mean, if
things are so tight that people are so worried right now,
(02:22):
twenty bucks is twenty.
Speaker 1 (02:23):
Bucks, you gotta say, wal Walmarty said.
Speaker 2 (02:27):
Right, But once you figure in the extra labor and
the wayte so you're gonna lose half on waste. You're
going to get twenty pounds of meat out of a
forty pound case a quarter. So yeah, he says he's
making a Headrick Petroleum, fourteen food stores, making upscale gas
station food. He's gonna put BUCkies out of business.
Speaker 1 (02:49):
Reheated briskit on the board.
Speaker 2 (02:55):
He said. The prices he mentioned are currently what suppliers
are charging. So well, I mean, but still Jeffers is
still at four nine for the same commodity brisket that
you're talking up there. And I know, I know that
we are sheltered over here on the west side of
Michigan for some sort of reason that all of our
(03:15):
stuff is cheaper right now. I don't know why, but
it seems to be we're in this pocket where we're
not as high as everybody else, including the other side
of the state. I don't know, I don't know, but it.
Speaker 1 (03:28):
Doesn't take as long. It doesn't take as long to
get to you that it does tell.
Speaker 2 (03:31):
Us well, and maybe that helps that we have, like
GFS is based out of Grand Rapids, so we have
a lot of warehouses over here, but I can't imagine
it mixed that big of a difference.
Speaker 1 (03:42):
So, yeah, we're at four a case for brisket at Gordon's.
But they always have. Every time we go in there,
they always have the smallest cases possible.
Speaker 2 (03:57):
I've gotten I've gotten some big ones recently, some brilliant
big pork cases too.
Speaker 1 (04:04):
Did you notice the smith the mind switched to Smithfield.
Speaker 2 (04:12):
Yeah, and you can probably only get cases of doubles two.
Speaker 1 (04:17):
Boneless boneless. You are in doubles bone in singles.
Speaker 2 (04:21):
Okay, so far, okay. So they were going through they
said they were going through this big switch to where
the only things they were going to carry in store,
We're going to be doubles on pork butts, but you
could still order cases of the singles. So which is
they were trying to get rid of stock. So we
went through this whole section right around open house season
(04:44):
where they were trying to deplete stock in the stores
so they could make the switch. And then they decided
they weren't going to go that way, and for at
least our store, the one I go to.
Speaker 1 (04:53):
But yeah, it's so funny right now that wings are
cheap cut wings or party wings are cheaper than thighs.
Speaker 2 (05:00):
Yeah, mos skins and size yeah, yeah, fifty to fifty
five fifty six bucks a case for wings. Wings.
Speaker 1 (05:10):
Accordingly, at Gordon's are seventy.
Speaker 2 (05:12):
Actually when they went up, they did, Yeah, because they
were I would think the last case I got was
like fifty is fifty five somewhere in there last week
or a week or two ago. I got to buy
a case this week. I really thought I took those
off our catering menu, but apparently did not. That did
make me sad, makes me sad. So yeah, yeah, so yeah, prices,
(05:39):
I mean meat prices or meat prices, but I mean
b futures are all projected lower. It's all a scam.
Speaker 1 (05:46):
So where I was going with prices? Sorry, question I
had as we were coming. As I was coming to
the shop with seven hundred dollars in brisket. When when
do you ever consider taking something off your menu because
of its price? Would you would you increase the price
(06:07):
or would you take it off?
Speaker 2 (06:10):
Based on my experience from being going through COVID and
trying to maintain a menu, we took stuff off when
brisket got to you know, six fifty to seven dollars
a pound. Are you talking JT. Are you talking brisket
(06:33):
for six sixty seven a pound through GFS. That's got
to that can't be. That's got to be like the
Angus or whatever. That can't be just straight off the shelf. IVP,
Holy balls, what are you saying? Yeah, which briskets are
you getting from there? Six sixty seven a pound for
(06:56):
brisket through GFS rep.
Speaker 1 (06:59):
Oh yeah, I don't doubt it through the rep. If
I order it through the rep, it's fifty cents more
expensive for some reason. No idea why. That's what I
said to Jason when he said he was paying six
nineteen or something like that. When I went to when
I was looking through US Foods to see if I
needn't order midweek, it was six nineteen pound. The fuck
(07:22):
for commodity.
Speaker 2 (07:24):
Yeah, I just order on the I just do my
own orders on the website. I get the same prisis,
unless unless I have it delivered. It's the same prices
as in the store. But AnyWho, But yeah, I mean
and other things. The prices are coming down on some stuff.
(07:47):
Gordon's Choice, the shredded cheese that we use, has come
down in price over the last couple of years.
Speaker 3 (07:54):
These are coming.
Speaker 2 (07:55):
Eggs are coming to the noodles. My cavatappy noodles are
now eight eight fifty a bag or something.
Speaker 4 (08:02):
Like that.
Speaker 2 (08:05):
I mean they were up to ten. I think even
last year we were paying ten bucks a bag. We
were almost thirty eight dollars a case for a while.
Packer labeled choices five forty. Those were angus. Wow damn Yeah,
(08:27):
but we I mean because you're an Indian, you don't
have any cows down there. You're too far away from
the supply chain.
Speaker 1 (08:35):
Definitely, no cows.
Speaker 2 (08:36):
That's what That's what you hear about oil. You know,
you guys aren't too far away from a refiner. It
costs too much to get gas to it. So yeah,
we hat Sheldon coming. Uh, just some if you haven't
pulled up the FTO exposed site yet, some education of
(08:58):
a note accept credit cards at zero percent that's put
on by a merchant.
Speaker 1 (09:11):
Yeah, but that's you're just passing along to.
Speaker 2 (09:13):
The customer, are you? Are you? Food truck steroids success
is not a guessing game. Taxes and accounting for food
trucks adding the team member. You didn't know you needed
media coverage for food truck go from one to many
multi truck mastery. Franchise your food truck the guest loyalty loop,
(09:40):
engage a light, retain pre orders and delivery to do
or not to do. So yeah, it's definitely some things
that what is all that noise behind you? Is there
a big truck driving by your place? Yes? Excellent Corporations
(10:06):
and LLC's secret syrenergies for the food truck industry. So yeah,
definitely some some some new stuff and not all basic.
You haven't started a food truck yet. Here's how you
get started kind of sessions, Yeah, which is how last
(10:28):
year kind of felt. And you know, they were they
didn't know, they didn't know what they didn't know, and
I'm glad that they listened. So I'm looking forward to
hearing what Sheldon has to say. I'm really bummed. I
can't go so bummed boomed, but I looked again. I
just I just can't make it. So and December is
(10:49):
definitely a no go for New Jersey, and not just
because it's a New Jersey le scipeople meet you guys
out there. He's looking forward to it. You said you
were going this year. I would go anywhere but in
New Jersey. So you're going to Vegas in a couple weeks.
Speaker 1 (11:09):
I have a grand baby. Not on that week, she's
doing two weeks, which day on the sixteenth. See, you'll
be back and putting him.
Speaker 2 (11:21):
You know, I don't think that's true. Yeah, I'm sure
it is. It's July fifteenth and sixteenth. She's going to
be late. She's not gonna be born until the eighteenth.
You heard it her first folks. Eighteenth is the day
Friday the eighteenth, my own drop.
Speaker 1 (11:44):
She's actually doing the twenty third. She's having an induction
on the sixteenth.
Speaker 2 (11:48):
Oh well, see, you gotta give me all the information.
Why she beat induced before her due date?
Speaker 1 (11:58):
Is this think it's going to be big.
Speaker 2 (12:01):
They looked at you and like.
Speaker 1 (12:05):
Big runs in the family.
Speaker 2 (12:09):
Let's not wait until this thing's full grown.
Speaker 1 (12:15):
Give him birthday sasquatch mostly ripe is okay? Hey have
you ever done turkey breast on the truck?
Speaker 2 (12:26):
Turkey bresus expensive?
Speaker 3 (12:28):
It's for nine.
Speaker 1 (12:31):
Yeah, it's really good.
Speaker 2 (12:33):
Though you can't say that's not expensive when we're complaining
about five dollars briskets.
Speaker 1 (12:40):
Well, depends on what you and.
Speaker 2 (12:43):
You have a much higher chance of drying out a
turkey breast than you do a brisket.
Speaker 1 (12:47):
Do you know what? I overcooked the shit out of it. It
was still juicy, and I took a lower chance of
selling it. It's probably true because you really got to
put especially for us, like if we have a special like,
we got to push them if we want to sell them.
For the most part, like because people aren't even looking,
especially our regulars. They know, nobody looks at the damn
(13:10):
special menu at all. I don't, so, I mean we
did have lights around it and somebody could be holding
it and twirling it and they still don't. We went
through a whole lot of chicken salad over the last
couple of days or the last couple of weeks.
Speaker 2 (13:23):
But that's something people want. We haven't done it in
all this year, so that wasn't a surprise.
Speaker 1 (13:28):
I honestly, Well, if anybody's listening that bought it, they
can they can go get it now. But I actually
picked up some chicken salad because it was really really
hot out and I wanted something good or something cold,
so I picked up Sam's chicken salad. It was actually
we did that on honey wheat with some romaine or
(13:49):
some green leaf and uh tomatoes. Worked, I mean went
over pretty good. Everybody seemed to like it. Yep, But
I think I'd like to make it.
Speaker 4 (14:00):
That's not.
Speaker 1 (14:02):
I didn't think it was just trying to figure out
the right whether you want to soupy or not soupy
or you know works.
Speaker 2 (14:10):
Soupy is a bad description of any chicken. Sell it.
Speaker 1 (14:17):
Whether you want, like whether whether you're expecting.
Speaker 2 (14:20):
More creamy than less, dryer or wetter. Yeah there, I
mean damn it. Sheldon was there and I just lost them.
Speaker 1 (14:29):
Why did you hang up on that?
Speaker 2 (14:30):
I didn't hang out. I was just going and I
was just getting ready to hit the green button come back.
He was like, fuck it, I'm gone. I got no
time to be waiting on these guys. Well, I see
if I can shoot email real quick.
Speaker 4 (14:48):
Uh.
Speaker 1 (15:05):
I don't know what French turkey breast are, but they're
cheaper frenched. This love of the bone on it's I
got French lamb rack of lamb. I don't know it's
made by Jenny.
Speaker 4 (15:16):
Oh m hmm.
Speaker 2 (15:19):
If I'm gonna spend that kind of money on a
special endrother do something way out of the box like
lamb chaps or beef ribs.
Speaker 1 (15:34):
So I made the mistake for Father's Day. I thought
I was doing Dinald bones. I did like dinoh tibbi
is Uh. They were they were the Chuck short ribs
and not the plate ribs. Still turned out really good,
but definitely not what I thought. That's why I only
they were like seven bucks a pound, I think. Mm hmm,
(15:59):
there're still they're still okay. Did you come back yet? No,
now we hate you.
Speaker 2 (16:12):
Probably no discount codes for anybody.
Speaker 4 (16:17):
Mm hm m h m hm uh.
Speaker 2 (16:25):
I've said everything I want to say today.
Speaker 4 (16:28):
Yeah, mhm.
Speaker 2 (16:34):
Oh. The h while he was waiting the app decided
to update. He's trying to get back in. That's horseship, Yeah,
liar so yeah, are any of our four listeners planning
(16:55):
I'm trying to make it out to the Food Truck
Expo this week. For current listeners, Jason justin, j T
probably not JT.
Speaker 1 (17:12):
Probably not j T. Gadt's listening though.
Speaker 2 (17:16):
Yeah, I haven't seen j T on and commenting in
a while.
Speaker 1 (17:20):
If he wants to get rid of that, oh he's
get he might might have a he has a hood,
might have a hood that you want to buy.
Speaker 2 (17:29):
I'm standing by the fact that Arby's has a hood.
All Right, Sheldon is back. We're gonna let him in.
Everybody got a big round of applause. Welcome. We'll see
if they missed the button shell then you're here.
Speaker 1 (17:45):
Yeah, guys, Sheldon Cooper wrong.
Speaker 3 (17:53):
Yeah, I'm a nerd too, so it makes sense.
Speaker 2 (17:58):
Maybe maybe. How how has it been, Sheldon?
Speaker 3 (18:04):
Really good? Technology wise? Been fighting?
Speaker 1 (18:07):
We can't hear him.
Speaker 2 (18:08):
You can't hear him?
Speaker 1 (18:10):
No, not at all?
Speaker 2 (18:11):
Oh my god, are you serious? You can't hear well, Josh,
I can hear you, just fine, So that's good. At
least we got that going. I don't know why Skippy
can't hear you.
Speaker 1 (18:25):
Should you ask one of our guests if they can
hear one of our people if they can hear him?
Speaker 2 (18:29):
Hey, people, can you hear him? Technology is great, it's amazing. Sure,
let me see. Oh people, uh, I see that you
are on and live say something again, Sheldon.
Speaker 3 (18:49):
Sheldon with truck Owner's expo and.
Speaker 1 (18:54):
All right, well you can go ahead and have a
conversation with Sheldon.
Speaker 2 (18:58):
Excellent.
Speaker 3 (18:59):
Workers said they can hear me.
Speaker 2 (19:01):
So yeah, YouTube is on and you can hear them
soft then you can join.
Speaker 3 (19:06):
Us flipped and I can't figure out how to fix that,
but that's just life.
Speaker 2 (19:11):
That's minor. Yeah, okay, great, let's get your rolling then.
So yeah, food truck owners Expo Vegas in two weeks, right,
two weeks just about.
Speaker 3 (19:24):
Yeah, almost exactly two weeks. It'll actually kick off tomorrow,
two weeks from now, so in Las Vegas at the Rio.
Speaker 2 (19:32):
I am incredibly sad that I cannot make it.
Speaker 3 (19:35):
It's gonna be a big It's going to be awesome.
Speaker 2 (19:37):
I'm I'm so sad. Will you please make sure it's
in Vegas again next year? I would appreciate it.
Speaker 1 (19:44):
I think you were the one who told him to
put it in Vegas. I did, and I think you
did say that, actually saying thanks Gippy. Oh you can
hear now. Oh you're just going on, I can hear you.
That's all you're filling in the blanks, gotcha.
Speaker 2 (20:00):
Yeah, I uh. Unfortunately, it's some family stuff and I
have staff on vacation that week, so it looks like
I have to work unfortunately. But yeah, I was looking
through education and Skippy and I were talking about that earlier.
I am happy to see the growth, not just in
the number of topics, but the topics in general, the
(20:22):
maturity of the topics. So one of the comments I
heard last year was a lot of the education seemed
geared towards starting food trucks and stuff like that. So
it definitely seems like the maturity level of those topics
have really grown to this year. I'm super excited and
happy to see that that is growing in that way.
Speaker 3 (20:46):
Yeah, that was actually one of our biggest takeaways from
year one. I mean, obviously this is show number three,
so this is still new, We're still learning. But one
of the biggest takeaways was we have to have education
no matter where you are in your journey, starting at
out in the middle, trying to figure it out a
little bit, and then also like I've made it, what
do I do now? What's my exit strategy? Or how
(21:08):
do I take to the next level? So we really
tried to embrace some of that and figure out how
we can accommodate everybody.
Speaker 2 (21:17):
Awesome, I what was my follow up there? Sorry, completely
loss of train of thought there. I'm just looking at
skipping to sitting there with his figures. He's he's working
on something else, he's like cooking stuff.
Speaker 3 (21:34):
I'm sure.
Speaker 2 (21:38):
So So with that, I are you still looking for pieces?
Did I lose that word? Speakers you have to call?
Speaker 3 (21:55):
Yeah, we have a couple of slots still. If there's
like a last minute. We are mostly full, which is
you know, honestly very as an organizer, it's great to
be pretty stacked up exhibit or wise before yeah two
weeks before. Yeah, maybe a little sad if we were
still scrambling, but you know, we can always fit things in.
We do have a couple slots we can work with,
(22:16):
so if there is anyone out there that still things
they have something to add, either beginner, intermediate or advanced,
we do have some areas to accommodate that. Just hit
us up ftoxpo dot com and we can you know,
talk to you and see where we can make it happen.
Speaker 2 (22:32):
Awesome. And I'm kind of looking at the show floor too,
and it looks like that is much bigger than it
was last year.
Speaker 3 (22:40):
Yeah, we've definitely you know, I think we have like
one spot available or something. You know, I can still
grow that a little bit. The show floor is a
little deceiving on we can expand a bit. We were
very lucky with the Rio that we ended up getting
the biggest space possible, which is the best space. It's
like right when you come in from the casino floor
or from the parking we are right there, and that
(23:02):
wasn't the case before. We were going to kind of
be off to the side. But it's a massive hall,
so we can add some more booths. We actually just
got a lot more interest today, so I'm going to
be adopting a couple of things and getting a few
more companies in, which is awesome.
Speaker 2 (23:18):
Awesome. Yeah, I'm familiar with the real and they were
going through a renovation I think the last time I
was there.
Speaker 3 (23:24):
I think yeah, So they got bought by Hyatt about
a year ago. I think it got finalized about six
months ago, and at least half the rooms, all the
ones through our block, are completely renovated. I'm you know,
I'm gonna be honest with everyone. I've stayed everywhere in Vegas.
It's not the top tier, but it's nice. It's it's
definitely not the bottom tier, is.
Speaker 2 (23:44):
It Nice's nothing wrong with the No.
Speaker 3 (23:48):
I think they did a really good job with the renovations.
It's much more modern. Everything just feels clean and great,
and it's the price point is hard to beat. I
think our rooms started like fifty nine dollars a night
or thing like that.
Speaker 2 (24:02):
Yeah, I stayed there. I stayed there for one conference
decided to use my company money for other things like
food h and stayed cheap. The walk with the walk
to the strip from there was a little scary at night.
I wouldn't.
Speaker 1 (24:21):
You know.
Speaker 3 (24:22):
So I was like just there, that was just last week,
and you know, I would just take a cab. They
had them lined up and it was like four dollars
to go to the Blaggio, Like, let's just do that
instead of walk.
Speaker 2 (24:33):
Yeah, and that bridge is not That bridge is not
somewhere you want to be at night.
Speaker 3 (24:37):
I spend the five bucks to get a cab.
Speaker 2 (24:42):
Do you know if the kiss glow in the dark
Mini Golf is still there? Did that come out with
Harmon's over there or the one writ in Rio, the
one writing the in the real?
Speaker 3 (24:53):
Oh? I don't it? Is it? Definitely is? I know
actual it is. Oh.
Speaker 2 (25:04):
We had a comment for one of our youtuberses, it's
not Circus Circus. It is not circus. Way better than
Circus Circus.
Speaker 3 (25:10):
No, it's nice and yes, the kiss me cough is there. Yes,
I do have a picture out right outside of it
that brought back to the memories.
Speaker 2 (25:21):
Were you sitting on the big giant tongue? No comment.
Speaker 1 (25:30):
In Vegas.
Speaker 2 (25:31):
In Vegas, Yeah, except for her.
Speaker 3 (25:36):
I can see you now, Hey, can you hear him too?
Speaker 2 (25:39):
I can hear you too, So everything see great, Welcome
to the conversation.
Speaker 3 (25:46):
One thing I did want to mention is we actually
have a studio thing now. I think it was your
guys' idea to have we have a professional food photographer
coming in, having a booth and helping people like this
is how to take better food pictures. I want to
say you guys brought that up, like early on in
our journey.
Speaker 2 (26:06):
We did Skippy. I think proNT of that up in
a rare instance that he could hear and talk, But.
Speaker 1 (26:14):
That sounds like implementary.
Speaker 2 (26:18):
If you were going someone has a grand baby, do
that week.
Speaker 1 (26:22):
I have a grand baby, do that week. So I
can't journey. I've actually never been to Vegas. I'm sure
it would be fun.
Speaker 3 (26:30):
It's a lot, it's it's a good time.
Speaker 2 (26:33):
It's a lot. Two days is enough for the first time.
Speaker 1 (26:37):
So what was your what was your main point of
feedback from your events last year that you wanted to
put in this year That like it had to be part.
Speaker 2 (26:46):
Of your aside from an extra education.
Speaker 1 (26:50):
Yeah, not just your education.
Speaker 3 (26:54):
But it was more we had a lot of people saying,
you know, this is very beginner centric, just as Josh
had mentioned, and so we had to add things like, okay,
so you're you're the top level, you are very successful,
what do you do now? So that's why we brought
in like some franchising groups and people that can help
coach you and get you to that next level of
either franchising, selling, going brick and mortar. So we have
(27:15):
a lot of experienced people in that realm that can really,
you know, take you there or at least give you
the idea and you know, spreadsheets of this is what
it's going to look like if you want to go
down this road. Because you know, franchising is such a
you know, hot buzzword right now, but it's a lot
of work and yeah, it's your face.
Speaker 2 (27:40):
Scary scary.
Speaker 3 (27:41):
So there's some coaches and you know they'll get they'll
give you some tips, they can start you down the path.
Obviously they can help you later if you want to
connect after, but at least they can give you that
game plan of this is how it would look if
this is what you want to do, and it can
be very profitable, and I don't even don't say that
not a thing, but it's.
Speaker 2 (28:01):
Yeah, look at Cousins and yeah, yeah, Cousins the poster
child for franchising.
Speaker 3 (28:08):
Yep, and that will be that.
Speaker 2 (28:10):
We just got two in Michigan, so one of Grand
Rapids and win Kalamazoo both just opened in the last
month and a half, I think.
Speaker 1 (28:17):
So yeah, we've had We've had three over by Detroit
for the past year and a half. So they're there.
They are opening anywhere for every where.
Speaker 2 (28:26):
Everywhere, everywhere. Yeah, I I don't see that business model.
I just.
Speaker 3 (28:33):
But and that's what you know, it works, it works
for them.
Speaker 2 (28:36):
Yeah, but just such a huge ticket item, but it's
never made sense to me, Like I can't imagine geting
lobster off a food truck.
Speaker 3 (28:45):
But so franchise, my Cousins will be at the show.
They have a booth. Franchise Development Group is also there.
They're actually the ones that started Cousins, so they helped
develop that. So they I mean, they have a you know,
very successful model that clearly does work in you know,
one area. So they are willing to talk to people
(29:07):
and say we are experience, this is how we can
help you. So if you're at that level where you're
so successful and you're trying to figure out what your
YSAC strategy his, you know, come see us.
Speaker 1 (29:19):
Yeah, that's it's a really big thing right now. Like
you said, it's a buzzword. People want to know, how
can I get somebody or how can I get a
random somebody to spend money on a on my brand
just to open up one somewhere else?
Speaker 5 (29:32):
Yeah, yeah, I I it's it's growth as fast as possible,
and I think people get sucked into that really easily,
like this is how we're going to make the money.
Speaker 2 (29:44):
But anyways, Yeah, I good for anybody that can make
it work. I I I don't. Yeah, I'm just trying
to figure out how to get to trailer number two personally.
Speaker 3 (29:54):
So and that's kind of our Yeah, that's our middle group.
Like you have one very successful truck or trailer, what
do you do next? Like do you like, how do
you either just make your bottom line better? Do you
expand to a second one? Do you start hiring people?
So that's kind of that middle group that we're trying
to work with more. And that was the feedback we got.
(30:16):
We are very very beginner focused and we had to
start getting that medium.
Speaker 1 (30:24):
Yeah, there's a lot of all of them don't know
what's next in their in their game is do they
work on number two? Do they work on new menus,
do they work on you know, brick and mortars. And
I think that's going to be something that is going
to be highly highly attended.
Speaker 3 (30:38):
Yeah, and that's so Misty does that a lot. She
you know, she has and she has spreadsheets and you know,
she will sit with you. And we have this new
thing called power Chats, which essentially is a couple of
boosts where the speakers can go sit and just kind
of work one on one with people, because in a
classroom setting, it's hard to get all of your questions answered,
(30:58):
you know, individually. So then we have some time set
outside for some like the really popular speakers just to
kind of hang out and help people one on one.
So we think that's actually going to be incredibly popular
and just really that might be one of the biggest
takeaways from the show for some people.
Speaker 2 (31:15):
Yeah. I think I was in a couple of sessions
that went a good solid fifteen minutes over just because
they were trying to get through questions and stuff.
Speaker 1 (31:23):
How are ticket sales looking so far really good.
Speaker 3 (31:26):
We're actually pacing ahead of everyone every show we've had
so far. Granted this is show number three, so like
we're expecting people, but we are pacing ahead. So that's
good to see and it is always good of course.
And you know we have more vendors as you saw
we and you know we're two weeks out and we're
still getting more sign ups. That's very encouraging for us.
Speaker 1 (31:48):
Awesome do you have I can't remember last year whether
you had people there that were discussing financing and dead
and you know, helping businesses maybe build credit and you
have anybody like that that is going to tackle that subject.
Speaker 3 (32:06):
We do, so we have a couple sides of that,
and it's really the options you have. So it's like
do you put your own money into it, do you
get a loan, do you pull into your four one
K you might have pulled over from another company, Like
there's there's a lot of options we have, and we
do have a couple of guys that are discussing the
financing side of it and then where to make that
(32:26):
money work best. Definitely, Like when you start talking about
processors in the pos how to not lose money just
to I'm not going to say names, but just to
you know, off the Shelf brands. So there's there's a
couple of guys that are going to talk about the
best ways to make your money work for you and
not lose it to Off the Shelf solution.
Speaker 2 (32:48):
Somebody off the YouTube channel, Steve was wondering if you've
tried to get somebody like olroyd Troy to do like
a session or a keynote or something like that. It's
pretty prominent on that side of the country over there.
Speaker 3 (33:02):
Yeah, we have talked about that a little bit. We
do not have road Troy. We do have Daniel from
Lime Truck coming out. So you know, Lime Truck has
been very successful overall and won you know, the Great
American Food Race and then the Championship. So he's setting
up his franchise thing and also going to do i
think two talks on about one about franchising and then
(33:24):
one about just how to give back to the community
and how to make the community.
Speaker 2 (33:27):
Work for you.
Speaker 3 (33:29):
So, I mean, I hate throwing around the like celebrity word,
but you know he's up there, I guess in the world.
So I'm excited for him to come out and you know,
we haven't had a keynote yet. We are talking about
that for next year. One. Yeah, but so we're going
to a really cool spot next year that I can't
(33:50):
announce yet, but it's going to be somewhere that resonates
a lot with food truck owners and that might be
where we launch a keynote.
Speaker 2 (34:01):
I have two locations in mind.
Speaker 3 (34:11):
Yeah, no, we have not been there yet. I'll say
that and we will announce it the first day of
the Las Vegas Show.
Speaker 1 (34:19):
Cool.
Speaker 2 (34:20):
I can't wait.
Speaker 3 (34:23):
Show. Are you? What are you?
Speaker 1 (34:27):
And I apologize if Josh asked you this because I
couldn't hear.
Speaker 3 (34:31):
What are you?
Speaker 1 (34:31):
Most excited for the show?
Speaker 3 (34:34):
I think all the states coming in so Vegas is
a destination. We're pulling people from all over the country.
It's the food truck to food truck owner networking that
really makes a show successful. And that is actually what
we keep hearing year or after year. The one year
that we've had is stop getting speakers that are, you know,
(34:54):
the tax specialist. Get a food truck owner that no
like went through something and can relate it to me.
So now we have almost every state representative coming to Vegas.
I think some of the conversations that are just going
to happen naturally are really going to be impactful and
change people's lives. So to me, that's going to be
(35:14):
the biggest hype. But I mean, you've seen the show far,
you've seen the education. I think we're going to have
a big mixing pot of all levels and some you know,
not even started, just learning from experts, and we're going
to take people from that bottom to the top and
then that middle and just accelerate them. And I just
(35:35):
hope the word keeps spreading that this is a good show,
or why am I doing it if it doesn't?
Speaker 2 (35:42):
Right?
Speaker 1 (35:44):
What are you with with all the locales and different
states doing different food truck rules? Have you thought about
bringing invite I mean, I can't say bringing, but inviting
politicians in or something of that nature to talk about
or so maybe maybe they can hear directly from food
(36:07):
truck owners on what they're looking for within their states.
What you know, in our state of Michigan right now,
it's like if I do a fire inspection here, it's
not good for the next county over. You know, they
have to do something different, you know, So there's there's
a lot of things. Have you thought about that or
has that been talked about?
Speaker 3 (36:25):
Yes? So short answer, absolutely thought about long answer, Wow,
it's a lot. So so there there's an association we
are working with that Bill Moore started and you know,
build more runs of food truck training group on Facebook,
National Street Food Vendors Association. I think I.
Speaker 2 (36:48):
Got that right, yep.
Speaker 3 (36:50):
So his goal is to help you unify across the
country and we're on board with that, and that's exactly
how we want to help promote this. But everywhere we
go is a little different, so it's hard. Like even
so we're in Nevada, so the Nevada Health Board's coming,
like all the fire people are coming, but it's so
(37:10):
hyper focused on Nevada it's not, you know, super relevant
across so they can hear the woes, just as we
were in Texas and we had four counties come in
and hear each other for the first time, like, oh
that's stupid, why do you guys? We should just do
it the same. It's like the first time they'd ever
met in real life. So like it is, it is
(37:31):
the larger goal to get people talking and get the
politician involved. But I'll be completely honest. That is just
a huge undertaking that we cannot just tackle overnight. We
have to establish ourselves, get the right players, and then
set that platform up to be successful.
Speaker 1 (37:47):
Absolutely, I agree with that hundred percent.
Speaker 2 (37:50):
I am all for national standards across food trailers and trucks. Yeah,
because its.
Speaker 3 (37:58):
Had a bid when the other day like they had
some stuff standardized. It was just like last week, I think,
so yeah, and stuff like that that you know that
those are big wins that can resonate across the country
just people. You know, you have to lobby in your
own areas right now for people to pay attention.
Speaker 2 (38:13):
Unfortunately. Yeah, I mean, I mean fire coach told be
fire code, Like, yeah, there shouldn't be. There shouldn't be
this vast amount of difference. Like there's a county in
Michigan where you have to have GFI outlets everywhere in
your truck in order to operate inside the county. Like
no one has GFI outlets on every outlet in their truck.
(38:36):
So I gotta go spend I gotta go spend another
three hundred dollars to swap out all my outlets before
I can do this one event for Yeah, in the County.
It's yeah, I mean stuff like that is just so
bizarre and out there and nonsensical. Like everything feels like
it's set up for food trucks not to want to
go through the hassle largely, and that's what it feels like.
(38:57):
And that goes down to the like the city level.
There's like some stuff that's like we don't want to
say no, but we're going to make it so inconvenient
for you to work here that you're not going to
want to go through the hassles.
Speaker 3 (39:09):
Yeah, there's Yeah, there's so many places like that. And
then you know Pacific Northwest that has just it's hard
to operate a small business. So you can have a trailer,
but it's hard to actually operate a business there. Like
they're everywhere you go is so different it's hard to
keep up. No one has really done a great job
of even plotting out what all the rules are across
(39:30):
the country.
Speaker 1 (39:31):
Yeah, it's crazy. So in Michigan you get one license
for the entire state, and then each municipality has might
have different fees or different permits or everything like that.
But you go to Ohio or Indiana down you know,
one state over and you can't get licensed throughout the state.
You have to get license in every county you go to,
and it's it's just why can't it all do the same,
(39:55):
or why can't we all be at least close?
Speaker 3 (39:57):
It's close?
Speaker 2 (39:58):
Yeah, well nice, Yeah, we have a national license for good.
All right, Skippy, you got anything else for the young man?
Speaker 1 (40:12):
Where can people buy tickets?
Speaker 3 (40:15):
So Ftoxpo like food truck ownersxpo dot com has all
the education, the floor plan, the links for tickets. We
do have your special discount code of course, so that
would be m MP fifteen Monday Morning Podcast fifteen, so
that'll save you fifteen percent, So of course use that.
(40:38):
Come see us in Vegas again. Room rates like fifty
nine bucks at the rio. There is a resort fee annoyingly,
so I think it comes closer to like one hundred
dollars a night, which is crazy, but that's Vegas. Yeah,
but still one hundred bucks a night to stay at
a good resort and stay with everyone, And honestly, all
the networking happens at the bar after so I think
(41:00):
it's always worth it to stay at the host property.
And I travel a lot for a livings. So you're
going to meet someone that's going to change your life.
It happens every conference for better or worse.
Speaker 1 (41:10):
Nothing job, Sheldon.
Speaker 3 (41:14):
So, our company Conbacks. We produce trade shows and events
all over the country. So STO is one of our
smaller ones, but we do up to about eighty two
thousand people, so we do lots of large scale shows
as well. Okaycha is the most fun? That's one I
love the most.
Speaker 2 (41:36):
Is it because it's the easiest?
Speaker 3 (41:39):
No, it is actually probably the hardest, to be honest.
Launching a trade show from nothing is no easy undertaking.
Speaker 2 (41:47):
Got it? So size doesn't matter. It's the newness of
it that makes the difference.
Speaker 3 (41:52):
You ask, I guess, But yeah, yeah.
Speaker 2 (41:55):
I'm not touching that one, all right. I put a
link to the expo in both the YouTube stream right now,
and then I will get it on when we post
the podcast out for day along with the code MMP fifteen.
Thank you, Sheldon, And I imagine that we'll probably have
you on again before New Jersey.
Speaker 3 (42:14):
Yeah, we're still going out there too.
Speaker 1 (42:17):
New Jersey is going to be Jersey in December.
Speaker 3 (42:20):
Though.
Speaker 2 (42:21):
It's beautiful. New Jersey anytime of year is beautiful.
Speaker 3 (42:26):
It's right off the train thing you don't even have
to walk.
Speaker 2 (42:30):
The expo's at the train station.
Speaker 3 (42:34):
All just hanging out in the little hut.
Speaker 2 (42:36):
Yeah, yeah, awesome. Thank you Sheldon for coming on. Thanks much, success,
hope it's a great show. We'll talk to you soon.
But all right, thank you for YouTube.
Speaker 1 (42:46):
Good thank you, Yeah.
Speaker 2 (42:49):
Sheldon, everybody, Yeah, don't Trevor Button. Yeah. Well see they
could do Vegas in December, but it will cost a
whole lot more. Huh. So that's you're in the middle
(43:11):
of show season then, so.
Speaker 1 (43:18):
Well, I hope some of our listeners can go.
Speaker 2 (43:21):
I hope you can go. Not to Vegas in December.
I think you should go. It's a good experience. It's
good to talk to you. Huh. I'll see what I
can do. We have other people that are going, and
some of our listeners were planning on going to New Jersey.
So I know you're I know you're just afraid to
give Jason his prize, and that's why you won't show
(43:44):
your face anywhere that he might be.
Speaker 1 (43:45):
So he's from New York, He'll be caught dead if
he's in New Jersey.
Speaker 2 (43:52):
He's from New York, not from New York. So as
long as you're not from the city of New York.
You can go to New Jersey.
Speaker 1 (43:58):
Is that what it is? Yes, I don't think he
wants to drive through New York to get to New Jersey.
Maybe I talk to doesn't want to be near New
Jersey unless you're in New Jersey. I do want to
go see sale or sales pizzeria.
Speaker 2 (44:11):
See you can go do it. See.
Speaker 1 (44:16):
I just don't know if I want a corner or side.
Speaker 2 (44:20):
Corner.
Speaker 1 (44:21):
The corner. You gotta go to the corner.
Speaker 2 (44:24):
Take the wife. It'll be nice, litt trip. You guys
can go in to New York and see a show.
Speaker 1 (44:29):
No writ sure I have I have PTSD about her
going to New York. That's a different story for a
different day. Anyway, No show next week.
Speaker 2 (44:41):
Everybody, enjoy your Fourth of July weekend. Okay, I get
I get two days off and I am gonna take
two days offend my day. Okay, Sorry, I got I
guess stuck on a meme. All right, Everybody, have a
(45:04):
wonderful day and we'll talk to you. We'll talk to
you in a couple of weeks. Everybody, see you later.
Bye bye.
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!