July 31, 2025 • 47 mins
Skippy has the cafe back open from a little hiatus. Temperatures were hot in Michigan and with that came some rain. Josh's generator woes continue plus much more!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
All the equipment that's in them is very specifically designed
for the service.
Speaker 2 (00:04):
That you're providing.
Speaker 1 (00:05):
So the stuff that was left, I mean there's some
under counter fridges and storage that we could probably repurpose,
but yeah, generally, and we're pretty much buying the same
equipment both spots.
Speaker 2 (00:18):
I mean ourbies. We didn't have to buy tables and chairs. Nope,
tables and chairs were gone, so yeah, we're still buying
tables and chairs for lobby area.
Speaker 1 (00:27):
Really, it's just the walking. We're losing a walk in,
So can you get a walk in this location? Or yeah, absolutely,
you get a walk in for any location. It's just
going to be inside. It's not going to be external
to the building. It's going to be inside. So then
you're losing kitchen space. But that was already part of
(00:48):
our initial planning, you know, so there's a room there
was a walk in in that kitchen space before you
can see the outline on the floor and the wall
from where the compressor was attached to.
Speaker 2 (01:00):
What I wouldn't give for a walk in.
Speaker 1 (01:04):
You don't have space, So yeah, reached out to the
realtor let him know that RBS is off the table.
Speaker 2 (01:17):
That we were probably gonna start moving forward with the
other space. I would like to be opened by December.
That's a yeah, a lot of months. Yeah, it can happen.
So yeah, we'll probably utilize our square capital loon. I
(01:39):
got zero positive information back from the loan department about
negotiating uh lower rate based on our history. But apparently
our history is already taken into account when they do
the offers. Oh you're talking about yeah, m hm, So
(02:02):
that'll that'll, that'll get us most of the money we
need for it. So whatever other loan we need is
gonna be pretty small. So that's in theory, it's positive. Yeah,
So yeah, we will try to figure out if we
can get get moving in the right direction with all that.
So we'll see, can you can you all right? Oh smoker,
(02:34):
what are we doing? You're taking it back off? We will, yes,
And I'm gonna order another one. So we're gonna need
to for that space. So the other one will be
a rotissrie I skippy. There's days right now that we're full,
you know, And that's just catering in the truck enough
space to put a rot inside, I think. So how
(02:55):
much bigger are I guess they are quite a bit bigger.
M hmm, are you doing old hickory or are you
doing Yeah, I would probably go another old degree. Forget
how much bigger those units are. Well, just because they're
so long from the doors.
Speaker 3 (03:12):
They definitely are long, and they're not as they're not
as wide. So I was looking, so I obviously I
have a different smoker. I have a cookshack. But I
looked at the model I have, which is from twenty
eighteen to the new models. So the model I have
is five shell or five racks with up to three
(03:33):
shelves per rack, and the depth of the shell shelves
will fit like two racks of ribs LifeWise.
Speaker 4 (03:40):
Right.
Speaker 3 (03:42):
The new ones, which I would love to have, is
four racks with up to three shells per rack. But
they're deep so you can put a whole rack of ribs,
or you can put like six ribs on one shelf
going front to back versus side to side. Right, And
they're also all enclosed. So this one, the one I have,
(04:04):
is the chain cover is on the outside and the
pellet hoppers on the outside.
Speaker 2 (04:10):
This is just now all one unit. Gotcha included? Jat
you've done the square the ones before too, it works
for us, It helps us. It provides a little extra
cash through the winter for us. It's typically how when
we do them. Yes, okay, why are you angry? He's
(04:34):
an angry alp. Yippie Ghip you what's wrong? Thanks? Gat, Skippy.
(05:02):
We've lost skippy, oh skippy k for one week? Just
one week? What happened?
Speaker 3 (05:24):
My laptop power button is on the side, right next
to the volume button, and I didn't steel around good enough.
I hits the power button.
Speaker 2 (05:34):
Just one week. Just that's how I look. I mean,
it's not I'm not asking for a lot, just said,
you know. JT says, so an eighteen inch rack liking
l E d X. Those are preferable. Yeah, let me
let me pull appearance here what we got pull hickory smokers.
Speaker 3 (06:05):
You're gonna buy newer?
Speaker 2 (06:07):
Refer probably new. I like new stuff, like your mind.
Speaker 4 (06:15):
Your money.
Speaker 3 (06:15):
I'd burn mine. Yeah, thirty grand new.
Speaker 2 (06:24):
Just money?
Speaker 5 (06:26):
Correct?
Speaker 3 (06:26):
They printed every single day.
Speaker 2 (06:28):
Mm hmm. Paul for pricing, he has seventy two square
feet of cooking surface though twelve eighteen by forty eight intracks.
Speaker 3 (06:46):
Yeah, eighteen deep would be freaking It's just amazing, and
it's four feet wide obviously. No, maybe I wouldn't get
a rotistory. They're nice, they cook a little faster.
Speaker 2 (07:00):
Yeah, I don't need that capacity though right now. I
don't think, but I don't know.
Speaker 3 (07:07):
Always always a bigger, but you know that, always buy bigger.
Speaker 2 (07:13):
Well you get a new smoker.
Speaker 3 (07:15):
So I have this one. This one's fine for now.
Speaker 2 (07:21):
I can just go with like a.
Speaker 4 (07:26):
You can go with.
Speaker 2 (07:29):
Fire boxes. Eard a weird spot on those.
Speaker 3 (07:34):
Well, the Dickies ones had the firebox right up front.
Speaker 2 (07:38):
Yeah. Yeah, the E L E s is have so
extra slim. They're on the side in the back. Correct,
so many guests, they are more designed to be. I
don't know.
Speaker 4 (07:55):
Most of them are on the side in the back,
are they There's one up front that I don't remember
what that one is.
Speaker 2 (08:04):
Mm hmm.
Speaker 4 (08:06):
As far as far as I know, most of them
on the side. Interesting, yep, because always buy bigger.
Speaker 2 (08:21):
Uh. The The S S M is front mounted. Yeah, yeah,
All the S S s are front mounted, and then
the CTOs are front for the fireboxes.
Speaker 3 (08:33):
I think the S S J is are on the
side of the black.
Speaker 4 (08:38):
S S J.
Speaker 3 (08:39):
Oh yeah, S S J.
Speaker 2 (08:41):
Yeah.
Speaker 4 (08:42):
So you can contact you can contact Darren Worth. He
just uh, he just bought six new ones and trying
to sell the old ones. Oh yeah, Christ and he's got.
Speaker 2 (08:54):
Why do you get six new ones? Needed bigger?
Speaker 4 (08:57):
His accountant probably told me I had to spend money
since you makes money handover fest.
Speaker 3 (09:03):
Have you ever seen his prices on their menu? No,
they are strictly volume. That's all they're doing is volume. Yeah,
because I think he's selling a pound of brisket for
like twenty two dollars or something like that.
Speaker 2 (09:19):
Well, he's probably getting brisket in the amounts that he can.
He's considered a wholesaler so he can get wholesale pricing.
Speaker 4 (09:24):
Yeah, I mean he's getting he's getting in by the truckload.
Speaker 3 (09:27):
I know that.
Speaker 2 (09:28):
Yeah.
Speaker 3 (09:29):
But he's got like four or five walking coolers. Yeah,
in a pit room. He doesn't have just a pit
it's a pit room where everything gets done. M m.
Speaker 2 (09:46):
Hm hmm. That's cool anyways. Uh Steve, oh Steve, it's
called there. And he just replaced all his scavenge parts
from older one. Yeah.
Speaker 3 (10:00):
Yeah, he said he's in it on his podcast. Basically
he had them all installed because he has them through
his through a wall. He couldn't get the the new
SSJ installed because it was bigger, so he couldn't cut
the wall. And then his thermostats weren't working, so we
had to replace the thermostats off the old one, and
there was a couple other pieces of them took off
(10:22):
the old ones. Oh, I'll just warranty, you know, and
then he'll put it on them the old one. But
it's the same thing every five or six years. He
figured one hundred thousand dollars. What the smokers are.
Speaker 2 (10:43):
Sit here works for chicken fingers.
Speaker 3 (10:48):
Because they delivered it to him on a flatbed, all
all four of them.
Speaker 2 (10:57):
A brisket sandwich for ten dollars, it's a playing fork
sandwich for seven.
Speaker 3 (11:06):
Yeah, he's he said on the podcast, he's straight volume.
That's all he's doing this.
Speaker 2 (11:11):
Yep. Economy is a scale. Yeah, your food costs can
be a little bit higher, pride them if you are
really throwing volume.
Speaker 3 (11:21):
So yeah, he said, a buffalo and I think JT
will say something like this too. A buffalo chopper for
your pork is amazing.
Speaker 4 (11:32):
Yeah, just drop chunks in and just and then cool
it down and meat slice your brisket.
Speaker 6 (11:47):
Yeah.
Speaker 3 (11:49):
M hm, Hey, consistent slices.
Speaker 2 (11:53):
Yeah, huh yeah, daily comfort food.
Speaker 3 (12:02):
Yeah, he's got. He's got a new breakfast restaurant too.
Speaker 6 (12:07):
Ah.
Speaker 3 (12:09):
If you buy a breakfast and you want to split it,
each art is a five dollars plate charge because splitting
plates doesn't pay the rent.
Speaker 2 (12:20):
Five dollars plate charge. Yeah.
Speaker 3 (12:23):
And he's a stickler. He's a very stickler on it.
Speaker 2 (12:30):
Got cameras on all the tables like it's Vegas.
Speaker 3 (12:34):
I think. I mean, oh, of course, now my computer
wants to update. That's fantastic. Yeah, fucking thing. Throw off
the damn window.
Speaker 1 (12:52):
It's a shame he hasn't hasn't won more things, right, Yeah,
Sam's Club Grand Champion twenty thirteen, Grand Champion, American Royal,
twenty sixteen, Grand Champion, American Royal. I was there for
that two eighteen Grand Champion, American Royal, twout thirteen, Kingsford
(13:16):
Invitational Grand Champion, Houston Lifestyle Grand Champion twenty seventeen. Ophe
I forgot this one. Twenty fourteen King of the Smoker,
No Jack Daniels slacker.
Speaker 4 (13:30):
Yeah, he had not won the jack, which I'm very
surprised because he goes every freaking year. M I know,
people are saying there's a new goat in town with
Brad Lininger.
Speaker 3 (13:44):
I'm getting basted.
Speaker 2 (13:46):
Yeah, he was just on the.
Speaker 3 (13:49):
Barbecue Brawls show on Food Network. Came in tied for first,
but they gave the other guy. They broke it down.
Don't give the other guy the give the other guy
the win. But back to back uh or back to
(14:12):
back casey bs points champions.
Speaker 2 (14:18):
Mm hmm, I don't know.
Speaker 3 (14:22):
We'll see. I'm both on restaurants because that's probably a
smart thing to do, right.
Speaker 2 (14:29):
On the restaurant. Yeah, sure, that's a smart thing. Yeah,
working out for you. Steve says, no Memphis in may either.
Speaker 3 (14:41):
Yeah, wow, I bet I don't blame him that may A.
It's very expensive to get in.
Speaker 2 (14:53):
Yeah, those guys are right struggling for cash.
Speaker 4 (14:57):
It's not about.
Speaker 3 (14:58):
Starting for cash. I guess you could write it off,
but wow, it's it's a lot. Plus you're only cooking
one poor category.
Speaker 2 (15:11):
Mhm.
Speaker 4 (15:12):
When's baby back rids, bull shoulder or a whole dog?
But yeah, he got he got killed, so what so
what so you're going to start the least agreement process?
(15:33):
When when do we think we're gonna sign on?
Speaker 1 (15:38):
It's already process is already in process. Applications are done. Oh,
I imagine that we could have keys in hand before
mid month or August. Okay, wanted to push hard?
Speaker 3 (15:54):
How hard do we want to push?
Speaker 2 (15:58):
Yeah? I coordinate. I don't know what the availability or
GC is. How soon he can start?
Speaker 3 (16:06):
So is he a friend or a somebody you contacted?
Speaker 2 (16:15):
He is a very regular customer.
Speaker 4 (16:18):
Oh cool?
Speaker 3 (16:20):
Does he work for Brisket?
Speaker 2 (16:22):
No, but he does buy a lot of it.
Speaker 3 (16:26):
I was gonna say, if he said he would work
for brisket, would you take him up on that?
Speaker 2 (16:30):
Yes, I give you a Brisket a day, like a
like ay, whole books? Are you going to Lancing foody fest?
Speaker 3 (16:42):
I am not.
Speaker 2 (16:43):
Applications are now open Lancing Food.
Speaker 3 (16:48):
I didn't know there was one at.
Speaker 2 (16:49):
Lanting Saturday September thirteenth and Sunday September fourteenth.
Speaker 4 (16:54):
I will definitely not be available. We have a very
large catering that day. Yeah, very large, our largest yet
ten thousand dollars seventy excellent wedding.
Speaker 3 (17:21):
Fiftieth anniversary company party.
Speaker 2 (17:24):
Cool? How many people.
Speaker 3 (17:28):
Three hundred plus one hundred kids. So we have to
do and we have to serve for an hour, So
we're going.
Speaker 2 (17:42):
To form you're doing off the truck. No, say four
hundred people in an hour?
Speaker 3 (17:48):
No, I said, we have to. We have to serve
for the first hour. You'll be there for how over
long they need to. But we're only serving for the.
Speaker 1 (17:56):
First hour, So you're actively serving, putting food on plates, correct, Okay?
Speaker 3 (18:04):
Yeah, pork chicken and two sides, and then the kids.
I don't know what that means.
Speaker 2 (18:14):
We have discrepancy in our schedule. Of course you do.
Speaker 3 (18:26):
Well, now you're screening.
Speaker 2 (18:30):
My screen is not frozen?
Speaker 4 (18:32):
What it is?
Speaker 3 (18:33):
I gotta see if I can take a screenshot of
the back face.
Speaker 2 (18:38):
Yeah, nothing's frozen over here. YouTube's not frozen. Everything's working. Yeah.
The food truck Fridays just posted their lineup for this weekend.
We are not on it.
Speaker 3 (18:55):
Oh what do you want a last week?
Speaker 2 (18:58):
I know we thought we had back to back weeks.
Speaker 3 (19:01):
Oh, you're gonna have to figure out if you have
back back. Oh there you are, okay, au guess first. Yeah,
we were on there.
Speaker 4 (19:18):
Full time to send a message, yes.
Speaker 6 (19:21):
Sir, Oh, unless let me double check, make sure.
Speaker 2 (19:36):
Thank you. Let's see hey Ellen, Hello Ellen? Yeah, am
(19:57):
I still frozen?
Speaker 5 (19:58):
No, I'm thinking of a question. H we gotta talk
(20:20):
about Oh, oh, as you're doing that, I have a
competition coming up.
Speaker 3 (20:30):
This week, of course you do.
Speaker 4 (20:33):
Yeah, my girls will run the cafe.
Speaker 3 (20:36):
Why I'm not there?
Speaker 4 (20:37):
So that's good.
Speaker 2 (20:38):
Nextcellent cafe is back open? Is back open? Last week?
Speaker 6 (20:41):
Right?
Speaker 3 (20:41):
Yes? Yeah, it's uh people miss you.
Speaker 2 (20:46):
Did you notice a little bump from people like craving
yet because you hadn't been there for a couple weeks.
Speaker 3 (20:53):
I'm not gonna say craving.
Speaker 2 (20:55):
No, but.
Speaker 3 (20:57):
We should be good to see our regulars come back,
seeing new people come back or come for the first time,
I can say. But for Friday Saturday, like our long days,
it's forty orders, like it literally is forty orders a
day like for our long days. That's what that's what
we expect. And it's always dead between two and four.
Speaker 2 (21:19):
Mmm. Well it's good to be consistent though, right yeah, But.
Speaker 3 (21:27):
I mean I'd like to like to grow it.
Speaker 4 (21:29):
It's gonna take a while. It's gonna take a while.
Speaker 2 (21:31):
But yeah, what are you doing for advertising? Are you
purely relying on word of mouth?
Speaker 3 (21:40):
Word of mouth has been it's actually been pretty big
for us. But uh, do a Facebook ad every week.
Google Ads don't do anything because they keep telling me
that my payment is suspicious.
Speaker 4 (21:53):
So I can't do that.
Speaker 2 (21:57):
Any other types of media you can access.
Speaker 3 (22:00):
Sure radio and TV, but that's way out of my budget. Oh,
speaking of Facebook, I threw out a challenge. I don't
know if you saw that or not.
Speaker 2 (22:20):
No, all right, so maybe I'm not sure.
Speaker 3 (22:24):
Last week, we'll just I'll give some context to why
I did this. Last week was the Lenowez County Fair,
which is the next county over from US, and there
were two barbecue guys there.
Speaker 4 (22:36):
There was one who's probably fifteen minutes away from us
on US twelve, who we'll say has a reputation but
he's been there a very long time. And then there's
a new food truck guy, and so they put they
both of them are at.
Speaker 3 (22:55):
They put the long standing feller up in a prime
spot and then put the new guy out in the
back forty Okay. So the fair posted that the long
standing guy was going to be there, and the comments
that the that that and that followed were all about
(23:19):
forget this guy, go to this guy. Forget this guy
his his customer service sucks. Go to this guy.
Speaker 4 (23:26):
He hasn't signed this as Texas Brisket, but he posted
something that looked like a flat piece of ham, so he.
Speaker 2 (23:36):
Uh, well, you know if he cut it, No, that's
you can probably get that.
Speaker 3 (23:43):
So he was getting a lot of a lot of flack,
and then the other guy was getting a lot of love,
but he still wasn't getting a lot of sales because
he's back at the pinach club. Yeah. Anyway, so long
story short, I decided on Sunday or on Saturday to
(24:04):
throw out a challenge to all local barbecue restaurants, food trucks, caterers,
whatever I want to. I want to have a barbecue
throw down, wings and ribs. Wings for people's choice, ribs
for judges. One hundred dollars buy in. All the money
goes to the winner's charity of choice. So we're playing
(24:26):
for charity. Okay, well, i'll get trophies made, but it's
all charity driven. I've got a couple of people say
they're in so far. I'll probably have it middle or
beginning of October. I'm gonna go talk to the village
of Brooklyn today to see if we can have it
right in the square, because I think it'd be fun.
(24:50):
But I'm going to share it again and tag restaurants
in it today if I don't hear anything back from
certain ones, and just see what happens. But I would
love to have some sort of competition where you know,
everybody can. It's not it's for bragging rights, but it's
also to help charity.
Speaker 2 (25:12):
Cool uh Mama Skippy says the ads have been looking great. Thanks.
Speaker 4 (25:20):
Hey, chat GPT is FANTASTICA is that what you're that
you're using? Yep, yep.
Speaker 3 (25:29):
I paid fifteen bucks a month for it. It's it's
well worth it. You can tell it what type of
Facebook posts you want. You can tell it if you
want more emojis that you can upload a picture and
have it have the the post be after that, or
describing that picture for you. But yeah, it's just it's
(25:53):
I think more engaging.
Speaker 2 (25:56):
There was a handful of sessions last year at the
foot Ture Xpo Owners Xpo check gp TV and how
to use it. Mhm yep, well good, I'm glad that
you and you got that figured out. We're trying to work.
Good work. I knew you had to be using something.
I knew those weren't your posts.
Speaker 3 (26:17):
They are my posts. Yeah, okay, my spell check is horrible. Josh, okay,
I don't. I don't go through it. I just hit
it and my wife has to text me, oh, hey,
I changed three words for you. I'm like, of course
you did, damn it. So the only thing with you
had TBT though, is if you ask it to create
(26:39):
an image for you, sometimes the spelling.
Speaker 2 (26:41):
Isn't the best. Yeah, that's typical for all AI stuff.
Speaker 3 (26:46):
But yeah, otherwise it's it's a good tool to use.
Speaker 2 (26:51):
Yes, it is. It's an excellent tool to use.
Speaker 3 (26:56):
The inches we need are all around us.
Speaker 2 (27:01):
That's what she said.
Speaker 4 (27:03):
That's from any given Sunday. Oh and quick and live, Yeah,
I think most h.
Speaker 3 (27:17):
I learned a lot of theirs. They had some funny
ones that I really didn't understand until I left. Then
I understood them. Oh corporate, well, skippy, do you miss
the do you do you miss the corporate world? I
miss benefits, paid vacations in air conditioning, that's the end
(27:38):
of the list. But paid vacation, I mean your dad.
You didn't miss your boss.
Speaker 2 (27:48):
Because I still see him all the time.
Speaker 3 (27:49):
It's true. How was Burt doing?
Speaker 2 (27:52):
He is doing great? Is he enjoying retirement or still
active as always does mostly retirement. Why does he not
have to be active in order to enjoy it?
Speaker 3 (28:01):
Not active?
Speaker 4 (28:02):
Sorry, active active in the business.
Speaker 2 (28:05):
Still he is still active in the business. He's got
a part time job, is he really? Yeah?
Speaker 4 (28:14):
Moving.
Speaker 2 (28:15):
One of his industry contacts, business is, has hired him
to be a professional schmoozer. Okay, he's he's essentially a
call girl to help schmooze and mine and dine. It's
(28:41):
not clients.
Speaker 3 (28:42):
He's a paid hooker.
Speaker 4 (28:44):
He is.
Speaker 2 (28:46):
So he goes out to conferences. He goes out to conferences,
and he takes people golfing and now out to dinner.
Speaker 3 (28:54):
I'm sure it's golfing. Great.
Speaker 2 (28:57):
They they pay for everything, all his travel, food, hotels,
all the entertainment expenses, and a daily feet that he
talked them down.
Speaker 3 (29:13):
Own.
Speaker 1 (29:14):
Yeah, yeah, because he said it was too much for
doing the things that he's already doing every day, you know,
just with different people.
Speaker 2 (29:25):
So yeah, that's great.
Speaker 1 (29:28):
Yeah, he's he's done one of those. He's yeah, he's
worked worked one of those a few weeks ago.
Speaker 2 (29:34):
So yeah, wow, Yeah, enough for him to stay involved
and see some friends and stuff from from the industry.
Still and.
Speaker 3 (29:47):
Well, good for him, good for him, Yeah, must be nice.
Speaker 4 (29:51):
Huh he did, he didn't offer him a job.
Speaker 2 (29:57):
Now he eats too much product.
Speaker 1 (30:01):
He's a tiny little fella though. Yeah, he loves his
brisket though. But I don't need I don't need people
seeing him pulling hunks of fat brisket fat, like out
of the trash candy net, Like, what are you throwing
that away for? Yeah, you know, I don't need to
see people seeing that stuff. So I miss seeing your
(30:23):
dead competitions. Yeah, well you should start a team and
start competing. Burt Bert, Yeah you too. Yeah, you guys
could be Burt and Bert. So I can't share my
screen on my phone. But there's a place in Detroit
that a friend of mine sent me a picture of.
(30:44):
It says, eat it Berts, And it's spelled the same
way my name is spelled b e rt.
Speaker 2 (30:52):
How else do you spell?
Speaker 3 (30:52):
I guess b u RT, I guess most of most
of the time it's be u RT. I think I
see maybe not. I don't know.
Speaker 4 (31:00):
Is Reynolds be you Reynolds?
Speaker 2 (31:03):
Is b you? Okay?
Speaker 3 (31:05):
Tim Burton?
Speaker 2 (31:09):
What's the last name that doesn't count?
Speaker 3 (31:11):
Whatever?
Speaker 4 (31:12):
It does? Too?
Speaker 2 (31:13):
And it's even it's even Bert, it's Burton. Well that's
my name is Burton b e r t o N.
But we're not talking about Burton. You could be b
u r t o N and still be b e
r T. The reason your dad is Burt is because
he's a Robert. Okay, well, you don't ever spell Robert
with a you.
Speaker 3 (31:33):
How do you know?
Speaker 2 (31:34):
Have you met all the Roberts?
Speaker 3 (31:36):
Have you?
Speaker 2 (31:37):
No?
Speaker 4 (31:38):
No, I haven't.
Speaker 3 (31:39):
I'm saying that, I'm saying it can't be a u
r T. I'm saying there's no Robert with a U.
Speaker 4 (31:45):
I'm I'm looking.
Speaker 1 (31:48):
Robert Robert Sally the basketball player r O b u
r T, suck it whatever, and he's only thirty nine
years old.
Speaker 3 (32:04):
He goes by Bob.
Speaker 2 (32:12):
That's the only Robert Robert Welch. I don't know who
that is, but that, yeah, another basketball player. Apparently if
you are spell it with a W.
Speaker 3 (32:27):
Are you you mean?
Speaker 2 (32:29):
That's what I said?
Speaker 6 (32:33):
Uh?
Speaker 2 (32:35):
Robert Waldo?
Speaker 4 (32:37):
Hey, are you ever gonna Getta County? Probably not, okay,
because I don't want to be there for a freaking week.
I don't want to be locked in there for a
week to have s sales for three days to cash
(33:01):
in for two, you know, yeah, I mean, and we
have big county fairs here, So Ottawa County Fair is huge,
and it's in hudson It's all even the Hudsonville Fair
is huge.
Speaker 2 (33:20):
It's massive, but it's you have to be open, you know, yeah,
for all day during the week, even though there's no
one there until six o'clock, and then even then during
the week it's going to be slow and you're competing
with all the other food vendors of people that want
(33:40):
fair food. Keeps that in mind.
Speaker 1 (33:42):
People want fair food when they go to the fair.
They want corn dogs and elephant ears and things that
are deep fried crap. You know, it's not a crowd
I want to compete with. I've tried a deep fried
Snickers bar. It was pretty fantastic.
Speaker 2 (33:57):
I'm and I that's what people like, that food and
when they go to the fair, that's the food they want.
Speaker 3 (34:03):
So think you don't think our menus would be like
like kind of like fair centric, because they are a
lot of them are unique.
Speaker 2 (34:12):
I mean, you keep this in keep this in money,
that all these carnivals that they have their own food.
So all those all those wagons are theirs. So when
you get placed per contract, you're not going to get
placed anywhere good. You're gonna get placed yeah, off the
(34:33):
beaten path, away from everywhere thing else, So you're gonna
be harder to be seen, harder to get to just yea, yeah,
I don't Yeah, sure, you're you're gonna get sales. Is
it worth it?
Speaker 3 (34:47):
You know?
Speaker 4 (34:47):
Is it going to be I don't know. So i'll
get any I don't think. So let me ask you this,
since you're closer, well, we're probably the same. Are we
the same distance from Battle Creek?
Speaker 3 (34:59):
You're looking at hour half?
Speaker 2 (35:00):
Yeah? Probably about about an hour?
Speaker 4 (35:02):
Yeah, all right, So their their airport has thunder over Making,
which is a huge air show.
Speaker 3 (35:10):
It's like three day air show.
Speaker 2 (35:12):
Okay.
Speaker 3 (35:13):
I think it's like twenty percent, but you have to
be there for three days.
Speaker 2 (35:19):
I'm out at twenty percent.
Speaker 3 (35:21):
Okay, So you wouldn't even if you increased your prices,
it still would not be not doing it.
Speaker 2 (35:27):
I'm not increasing my prices for an event. I refuse
to do it.
Speaker 3 (35:32):
Is it just because those people might find you elsewhere?
Because I liked your food?
Speaker 2 (35:36):
I'm not charging anybody a different price than I normally
would charge just because of where I'm at. It's ludicrous,
in my opinion, you know, annoying it is that we
have two GFS's that I am. I am fifteen minutes
away from one, twenty minutes away from the other one. Yeah,
(35:58):
it's a forty cent difference on the price risk.
Speaker 3 (36:00):
It there's one more towards the metropolis than the other one.
Speaker 2 (36:07):
Is No, I don't know.
Speaker 3 (36:11):
I mean, that would make the only thing that would
make sense.
Speaker 2 (36:15):
It's not like ones in the Boone docks, because they
don't put those in Boon docks.
Speaker 4 (36:20):
You know.
Speaker 2 (36:22):
Yeah, it's it's what it is and whatever.
Speaker 4 (36:27):
But yeah, I I.
Speaker 2 (36:30):
Think it's I don't like it. I don't like people
doing it. And the more trucks do it, the more
these festivals are going to continue to charge twenty percent
and higher because they will just expect for trucks to
raise their prices. But we don't, So we're not relying
on festivals for us to make money like a lot
(36:52):
of trucks do. That's their circuit. They do the festival circuit,
so that's where they go. They go from festival to festival,
they work there four days a week or whatever. So
their places can fluctuate.
Speaker 1 (37:00):
They don't have regular customers, you know, they don't have
someone seeking them out to go get food. Yeah, they're
they're a they're a food of convenience. So for us, yeah,
because they're there for us, it's we get we're mostly roadside.
(37:22):
Our roadside customers are are important customers. So yeah, I
I would feel so dirty and shady having a roadside
customer come up to us at an affair and they're
paying three dollars more for the same thing. Yeah, I mean,
I'm it's I think it's dumb. Your your logic is
(37:44):
not flawed.
Speaker 2 (37:46):
So yeah, when I see twenty percent, I'm out, no
matter the potential. Yeah, because I asked, like you did
Silver Lake at twenty percent. Yeah, our first year, and
we didn't raise prices for that either, and we had
(38:08):
to sell a shit ton of food to make a
very little amount of money, Like we could have set
up in a normal spot, done our normal sales and
made the same amount of money.
Speaker 3 (38:18):
So let's say you did a festival a whole lot
less stress. Let's say you somebody invited you to a
festival far away from where you were.
Speaker 4 (38:25):
Would you do it?
Speaker 3 (38:25):
Then if it was because you wouldn't have.
Speaker 2 (38:31):
Because then that's a whole other set of logistic issues,
you know, like I'm gonna go do a festival two
hours away from where I live. No, because then you
got to manage dishes and water and food. And yeah,
there's a point where the amount of work becomes not
(38:51):
worth it for us. Yeah.
Speaker 1 (38:53):
Yeah, to make less I mean potentially more money, but
then you're you're your exposure to risk is higher too.
So yeah, we could do it ten thousand dollars day,
and then I have to make ten thousand dollars worth
of food. True, and then what happened? Then it rains
or it's a low turnout for whatever reason. Now I'm
(39:14):
throwing away three thousand dollars worth of food and it's
a ride off.
Speaker 2 (39:17):
Okay, still throwing away three thousand dollars in food, you know,
to do half the sales and then give twenty percent
of half the sales that we thought we could do.
But no, I I will stay clear mostly of large
scale events.
Speaker 3 (39:40):
Yeah, because I noticed you maybe it was your the
first year we started doing this, you were doing like
festivals in Owego and stuff like that.
Speaker 2 (39:48):
That's that's not big scale festivals. We just did one
in Duwagiac thus last week or two weeks ago.
Speaker 3 (39:54):
Yeah, the Summer fest or whatever.
Speaker 1 (39:56):
Yeah, and the Bluegill Frolic in Marcellus we have done,
but the weekends just haven't worked out for us because
we have other things going on that are closer to
home that are the same size.
Speaker 2 (40:07):
So if I have the choice of driving ten minutes
or an hour, I'm gonna drive the ten minutes for
the same type of event.
Speaker 4 (40:15):
No way.
Speaker 2 (40:15):
Ago, we just got bumped out of what's the food chap.
I think we're.
Speaker 1 (40:24):
Seven I think we're one hundred and one hundred dollars
an event, Okay, and that that went up considerably this
last two years because of what they're getting charged by
the City of Grand Rapids to host those. So yeah, yeah,
(40:46):
and actually so yeah, last year was the big one
when they started doing beer tent. Beer tent was the
big price increase because they were no longer like the
categorization of the event changed. So yeah, but I mean
with those increases though, we're seeing increased value. You know,
(41:09):
they're doing live music every time now, they're they're increasing
the quality of the event. So we can see we
see we see where the money is going, you know,
So I have no problem with that, and we typically
get our money back on those pretty easily. And it's
(41:29):
like it's core clientele for us.
Speaker 3 (41:33):
We we were invited to an HO or an h
O A will say. It's a lake Lake area. They've
got two community parks. The neighbors across the street were
mad at generators, so they decided to put in power.
But they also charge you fifty bucks for power before
you even get there. We talked about this last time.
I remember, yeah, yep, and there's still people that go there.
(41:57):
I don't. I mean, I'm not going to use fifty
dollars in generator fuel just to like to be there.
So it's like, right, I would rather use my Jenny
speaking of Jenny's, I hope yours gets okay. I hope
it's I hope it gets O great. Yeah, so we
(42:18):
be in this week or what are we going to use?
Speaker 2 (42:20):
I don't have another generator to use, so yeah, is it.
Speaker 3 (42:24):
Going to stay on the front or are you going
to put it like to the back.
Speaker 1 (42:26):
No, we'll leave it on the front, Yeah, just because
it's easier and then we can have it running while
it's going down the road while it's on the tongue.
Speaker 2 (42:37):
Can't do that if the back of the pickup truck,
which the only reason we needed to run while we're
going down the road is because we have a couple
of drives this week that are a little bit longer
and with the old hickory need empower to operate. Yeah,
So it was nice with the Deep South because we
just have the fireboard which had a battery on it,
(42:59):
so you would kick the fan in for us, and
that worked pretty well. I don't really do that though
with this.
Speaker 1 (43:04):
So, yeah, we have a couple like we go down
to Cassopolis tomorrow and we have to we have stuff
that needs to be on the smoker while we're driving
down there because of the time it takes us to
get down there the hour and a half, you know,
So we have chicken going and stuff like that.
Speaker 3 (43:21):
So you haven't found any when whenever you've done that
with either the smoke or the other one, you haven't
found that. It's like gone everywhere after bumps you hit
or anything like that.
Speaker 2 (43:35):
Not too bad.
Speaker 1 (43:36):
Usually with the non disposable pans they slide lets than
the disposable ones do because they're heavier. Really, Yeah, it
was the other way, but yeah, I mean stuff moves
around a little bit, not usually too much of a
(43:56):
mess issue.
Speaker 2 (43:58):
Yeah, like baked beans were covering.
Speaker 1 (44:01):
We're foiling them when we put him on there to
help mitigate some of that, because anything slashy obviously will slash.
But outside that, like, yeah, Chris getting pork butts are
usually when we're driving with those, there's not a whole
lot of juice in the pans yet, you know, because
it's on the way home from dinner, So I mean
they haven't been on for a terribly long time.
Speaker 2 (44:23):
But yeah, I mean for the most part, nothing, nothing
makes too big of a mess.
Speaker 4 (44:27):
Chris.
Speaker 1 (44:27):
Uh, but we check every I mean, so we get
back and unhook and stuff. I mean we're checking to
make sure everything's in the right spots.
Speaker 3 (44:34):
Uh.
Speaker 1 (44:35):
Chris was coming back. I don't remember where he was at.
I think it was from Holland, so, I mean a
half hour drive. One of the pork butts had left
the pan and was on top of another pork But so, Chris,
what did you hit?
Speaker 4 (44:49):
Like?
Speaker 1 (44:50):
I never saw that in the other smoker they wanted
to make But yeah, I'm I mean for the most part,
everything pretty much says where it's supposed to. So yeah,
so yeah, hopefully I get a call. I get something
back from DURHAMAX. I just sent them an email even
(45:10):
though they don't open for another half an hour.
Speaker 3 (45:13):
Sounds like you just need to get a Cabota ten
thousand kilowa generator. Just mount to the front and say
call it a day.
Speaker 2 (45:20):
Going solar. There's solar with batteries. I'm going batteries.
Speaker 3 (45:26):
There's three food truck in Detroit that have one hundred
percent solar.
Speaker 2 (45:31):
Yeah. I saw they had battery banks on Amazon with
a solar recharger, or you could plug them into like
a fast charge like a car charger like eight grand. Yeah,
in theory will.
Speaker 3 (45:45):
Last for ten hours, Yeah, depending on how much the load.
Speaker 5 (45:49):
Yeah.
Speaker 1 (45:50):
So yeah, maybe maybe someday, but at the rate I'm
buying generators. Had a little bit of a bad stretch
this year.
Speaker 2 (46:00):
It's okay. I think we'll be fine. It's just money.
Speaker 4 (46:05):
Run it every day. Yeah, yeah, making pennies anymore.
Speaker 1 (46:11):
Though, we're still making pennies Internet, We're still they're still
making pennies because its all right, everybody, I need to
make a penny. I guess, and that's the way it's
been for a long time. But we're still making them penny.
Speaker 4 (46:29):
All right.
Speaker 1 (46:29):
Then then you got to figure out how to how
to make sure to charge everything that's not a penny.
Speaker 3 (46:35):
Yeah, with all the different taxes.
Speaker 2 (46:37):
Mm hmm, it's horrible. Yeah, which is why I will
always have a penny. I don't know why we just
don't go cashless.
Speaker 3 (46:47):
Because to answer the life's questions.
Speaker 2 (46:49):
Because because all right, everybody, have a good week, sell
all the foods, do all the good things, skippy, and
I will be back next next week. Yeah, I'll check
with this on the time. I have a memorial service
to go to on Sunday and poor here on So
I think we're coming back Monday morning, but I think
(47:10):
we're coming earlier, so should be okay.
Speaker 3 (47:14):
Okay, goss up the cafe and see me on the way.
Speaker 2 (47:17):
Probably not, can happen, Probably not. Are you dog friendly?
Speaker 3 (47:22):
I am dog friendly? Cafe is what I am.
Speaker 2 (47:27):
So yeah, all right, everybody have a great day.
Speaker 3 (47:30):
Bye bye.
All the equipment that's in them is very specifically designed
for the service.
Speaker 2 (00:04):
That you're providing.
Speaker 1 (00:05):
So the stuff that was left, I mean there's some
under counter fridges and storage that we could probably repurpose,
but yeah, generally, and we're pretty much buying the same
equipment both spots.
Speaker 2 (00:18):
I mean ourbies. We didn't have to buy tables and chairs. Nope,
tables and chairs were gone, so yeah, we're still buying
tables and chairs for lobby area.
Speaker 1 (00:27):
Really, it's just the walking. We're losing a walk in,
So can you get a walk in this location? Or yeah, absolutely,
you get a walk in for any location. It's just
going to be inside. It's not going to be external
to the building. It's going to be inside. So then
you're losing kitchen space. But that was already part of
(00:48):
our initial planning, you know, so there's a room there
was a walk in in that kitchen space before you
can see the outline on the floor and the wall
from where the compressor was attached to.
Speaker 2 (01:00):
What I wouldn't give for a walk in.
Speaker 1 (01:04):
You don't have space, So yeah, reached out to the
realtor let him know that RBS is off the table.
Speaker 2 (01:17):
That we were probably gonna start moving forward with the
other space. I would like to be opened by December.
That's a yeah, a lot of months. Yeah, it can happen.
So yeah, we'll probably utilize our square capital loon. I
(01:39):
got zero positive information back from the loan department about
negotiating uh lower rate based on our history. But apparently
our history is already taken into account when they do
the offers. Oh you're talking about yeah, m hm, So
(02:02):
that'll that'll, that'll get us most of the money we
need for it. So whatever other loan we need is
gonna be pretty small. So that's in theory, it's positive. Yeah,
So yeah, we will try to figure out if we
can get get moving in the right direction with all that.
So we'll see, can you can you all right? Oh smoker,
(02:34):
what are we doing? You're taking it back off? We will, yes,
And I'm gonna order another one. So we're gonna need
to for that space. So the other one will be
a rotissrie I skippy. There's days right now that we're full,
you know, And that's just catering in the truck enough
space to put a rot inside, I think. So how
(02:55):
much bigger are I guess they are quite a bit bigger.
M hmm, are you doing old hickory or are you
doing Yeah, I would probably go another old degree. Forget
how much bigger those units are. Well, just because they're
so long from the doors.
Speaker 3 (03:12):
They definitely are long, and they're not as they're not
as wide. So I was looking, so I obviously I
have a different smoker. I have a cookshack. But I
looked at the model I have, which is from twenty
eighteen to the new models. So the model I have
is five shell or five racks with up to three
(03:33):
shelves per rack, and the depth of the shell shelves
will fit like two racks of ribs LifeWise.
Speaker 4 (03:40):
Right.
Speaker 3 (03:42):
The new ones, which I would love to have, is
four racks with up to three shells per rack. But
they're deep so you can put a whole rack of ribs,
or you can put like six ribs on one shelf
going front to back versus side to side. Right, And
they're also all enclosed. So this one, the one I have,
(04:04):
is the chain cover is on the outside and the
pellet hoppers on the outside.
Speaker 2 (04:10):
This is just now all one unit. Gotcha included? Jat
you've done the square the ones before too, it works
for us, It helps us. It provides a little extra
cash through the winter for us. It's typically how when
we do them. Yes, okay, why are you angry? He's
(04:34):
an angry alp. Yippie Ghip you what's wrong? Thanks? Gat, Skippy.
(05:02):
We've lost skippy, oh skippy k for one week? Just
one week? What happened?
Speaker 3 (05:24):
My laptop power button is on the side, right next
to the volume button, and I didn't steel around good enough.
I hits the power button.
Speaker 2 (05:34):
Just one week. Just that's how I look. I mean,
it's not I'm not asking for a lot, just said,
you know. JT says, so an eighteen inch rack liking
l E d X. Those are preferable. Yeah, let me
let me pull appearance here what we got pull hickory smokers.
Speaker 3 (06:05):
You're gonna buy newer?
Speaker 2 (06:07):
Refer probably new. I like new stuff, like your mind.
Speaker 4 (06:15):
Your money.
Speaker 3 (06:15):
I'd burn mine. Yeah, thirty grand new.
Speaker 2 (06:24):
Just money?
Speaker 5 (06:26):
Correct?
Speaker 3 (06:26):
They printed every single day.
Speaker 2 (06:28):
Mm hmm. Paul for pricing, he has seventy two square
feet of cooking surface though twelve eighteen by forty eight intracks.
Speaker 3 (06:46):
Yeah, eighteen deep would be freaking It's just amazing, and
it's four feet wide obviously. No, maybe I wouldn't get
a rotistory. They're nice, they cook a little faster.
Speaker 2 (07:00):
Yeah, I don't need that capacity though right now. I
don't think, but I don't know.
Speaker 3 (07:07):
Always always a bigger, but you know that, always buy bigger.
Speaker 2 (07:13):
Well you get a new smoker.
Speaker 3 (07:15):
So I have this one. This one's fine for now.
Speaker 2 (07:21):
I can just go with like a.
Speaker 4 (07:26):
You can go with.
Speaker 2 (07:29):
Fire boxes. Eard a weird spot on those.
Speaker 3 (07:34):
Well, the Dickies ones had the firebox right up front.
Speaker 2 (07:38):
Yeah. Yeah, the E L E s is have so
extra slim. They're on the side in the back. Correct,
so many guests, they are more designed to be. I
don't know.
Speaker 4 (07:55):
Most of them are on the side in the back,
are they There's one up front that I don't remember
what that one is.
Speaker 2 (08:04):
Mm hmm.
Speaker 4 (08:06):
As far as far as I know, most of them
on the side. Interesting, yep, because always buy bigger.
Speaker 2 (08:21):
Uh. The The S S M is front mounted. Yeah, yeah,
All the S S s are front mounted, and then
the CTOs are front for the fireboxes.
Speaker 3 (08:33):
I think the S S J is are on the
side of the black.
Speaker 4 (08:38):
S S J.
Speaker 3 (08:39):
Oh yeah, S S J.
Speaker 2 (08:41):
Yeah.
Speaker 4 (08:42):
So you can contact you can contact Darren Worth. He
just uh, he just bought six new ones and trying
to sell the old ones. Oh yeah, Christ and he's got.
Speaker 2 (08:54):
Why do you get six new ones? Needed bigger?
Speaker 4 (08:57):
His accountant probably told me I had to spend money
since you makes money handover fest.
Speaker 3 (09:03):
Have you ever seen his prices on their menu? No,
they are strictly volume. That's all they're doing is volume. Yeah,
because I think he's selling a pound of brisket for
like twenty two dollars or something like that.
Speaker 2 (09:19):
Well, he's probably getting brisket in the amounts that he can.
He's considered a wholesaler so he can get wholesale pricing.
Speaker 4 (09:24):
Yeah, I mean he's getting he's getting in by the truckload.
Speaker 3 (09:27):
I know that.
Speaker 2 (09:28):
Yeah.
Speaker 3 (09:29):
But he's got like four or five walking coolers. Yeah,
in a pit room. He doesn't have just a pit
it's a pit room where everything gets done. M m.
Speaker 2 (09:46):
Hm hmm. That's cool anyways. Uh Steve, oh Steve, it's
called there. And he just replaced all his scavenge parts
from older one. Yeah.
Speaker 3 (10:00):
Yeah, he said he's in it on his podcast. Basically
he had them all installed because he has them through
his through a wall. He couldn't get the the new
SSJ installed because it was bigger, so he couldn't cut
the wall. And then his thermostats weren't working, so we
had to replace the thermostats off the old one, and
there was a couple other pieces of them took off
(10:22):
the old ones. Oh, I'll just warranty, you know, and
then he'll put it on them the old one. But
it's the same thing every five or six years. He
figured one hundred thousand dollars. What the smokers are.
Speaker 2 (10:43):
Sit here works for chicken fingers.
Speaker 3 (10:48):
Because they delivered it to him on a flatbed, all
all four of them.
Speaker 2 (10:57):
A brisket sandwich for ten dollars, it's a playing fork
sandwich for seven.
Speaker 3 (11:06):
Yeah, he's he said on the podcast, he's straight volume.
That's all he's doing this.
Speaker 2 (11:11):
Yep. Economy is a scale. Yeah, your food costs can
be a little bit higher, pride them if you are
really throwing volume.
Speaker 3 (11:21):
So yeah, he said, a buffalo and I think JT
will say something like this too. A buffalo chopper for
your pork is amazing.
Speaker 4 (11:32):
Yeah, just drop chunks in and just and then cool
it down and meat slice your brisket.
Speaker 6 (11:47):
Yeah.
Speaker 3 (11:49):
M hm, Hey, consistent slices.
Speaker 2 (11:53):
Yeah, huh yeah, daily comfort food.
Speaker 3 (12:02):
Yeah, he's got. He's got a new breakfast restaurant too.
Speaker 6 (12:07):
Ah.
Speaker 3 (12:09):
If you buy a breakfast and you want to split it,
each art is a five dollars plate charge because splitting
plates doesn't pay the rent.
Speaker 2 (12:20):
Five dollars plate charge. Yeah.
Speaker 3 (12:23):
And he's a stickler. He's a very stickler on it.
Speaker 2 (12:30):
Got cameras on all the tables like it's Vegas.
Speaker 3 (12:34):
I think. I mean, oh, of course, now my computer
wants to update. That's fantastic. Yeah, fucking thing. Throw off
the damn window.
Speaker 1 (12:52):
It's a shame he hasn't hasn't won more things, right, Yeah,
Sam's Club Grand Champion twenty thirteen, Grand Champion, American Royal,
twenty sixteen, Grand Champion, American Royal. I was there for
that two eighteen Grand Champion, American Royal, twout thirteen, Kingsford
(13:16):
Invitational Grand Champion, Houston Lifestyle Grand Champion twenty seventeen. Ophe
I forgot this one. Twenty fourteen King of the Smoker,
No Jack Daniels slacker.
Speaker 4 (13:30):
Yeah, he had not won the jack, which I'm very
surprised because he goes every freaking year. M I know,
people are saying there's a new goat in town with
Brad Lininger.
Speaker 3 (13:44):
I'm getting basted.
Speaker 2 (13:46):
Yeah, he was just on the.
Speaker 3 (13:49):
Barbecue Brawls show on Food Network. Came in tied for first,
but they gave the other guy. They broke it down.
Don't give the other guy the give the other guy
the win. But back to back uh or back to
(14:12):
back casey bs points champions.
Speaker 2 (14:18):
Mm hmm, I don't know.
Speaker 3 (14:22):
We'll see. I'm both on restaurants because that's probably a
smart thing to do, right.
Speaker 2 (14:29):
On the restaurant. Yeah, sure, that's a smart thing. Yeah,
working out for you. Steve says, no Memphis in may either.
Speaker 3 (14:41):
Yeah, wow, I bet I don't blame him that may A.
It's very expensive to get in.
Speaker 2 (14:53):
Yeah, those guys are right struggling for cash.
Speaker 4 (14:57):
It's not about.
Speaker 3 (14:58):
Starting for cash. I guess you could write it off,
but wow, it's it's a lot. Plus you're only cooking
one poor category.
Speaker 2 (15:11):
Mhm.
Speaker 4 (15:12):
When's baby back rids, bull shoulder or a whole dog?
But yeah, he got he got killed, so what so
what so you're going to start the least agreement process?
(15:33):
When when do we think we're gonna sign on?
Speaker 1 (15:38):
It's already process is already in process. Applications are done. Oh,
I imagine that we could have keys in hand before
mid month or August. Okay, wanted to push hard?
Speaker 3 (15:54):
How hard do we want to push?
Speaker 2 (15:58):
Yeah? I coordinate. I don't know what the availability or
GC is. How soon he can start?
Speaker 3 (16:06):
So is he a friend or a somebody you contacted?
Speaker 2 (16:15):
He is a very regular customer.
Speaker 4 (16:18):
Oh cool?
Speaker 3 (16:20):
Does he work for Brisket?
Speaker 2 (16:22):
No, but he does buy a lot of it.
Speaker 3 (16:26):
I was gonna say, if he said he would work
for brisket, would you take him up on that?
Speaker 2 (16:30):
Yes, I give you a Brisket a day, like a
like ay, whole books? Are you going to Lancing foody fest?
Speaker 3 (16:42):
I am not.
Speaker 2 (16:43):
Applications are now open Lancing Food.
Speaker 3 (16:48):
I didn't know there was one at.
Speaker 2 (16:49):
Lanting Saturday September thirteenth and Sunday September fourteenth.
Speaker 4 (16:54):
I will definitely not be available. We have a very
large catering that day. Yeah, very large, our largest yet
ten thousand dollars seventy excellent wedding.
Speaker 3 (17:21):
Fiftieth anniversary company party.
Speaker 2 (17:24):
Cool? How many people.
Speaker 3 (17:28):
Three hundred plus one hundred kids. So we have to
do and we have to serve for an hour, So
we're going.
Speaker 2 (17:42):
To form you're doing off the truck. No, say four
hundred people in an hour?
Speaker 3 (17:48):
No, I said, we have to. We have to serve
for the first hour. You'll be there for how over
long they need to. But we're only serving for the.
Speaker 1 (17:56):
First hour, So you're actively serving, putting food on plates, correct, Okay?
Speaker 3 (18:04):
Yeah, pork chicken and two sides, and then the kids.
I don't know what that means.
Speaker 2 (18:14):
We have discrepancy in our schedule. Of course you do.
Speaker 3 (18:26):
Well, now you're screening.
Speaker 2 (18:30):
My screen is not frozen?
Speaker 4 (18:32):
What it is?
Speaker 3 (18:33):
I gotta see if I can take a screenshot of
the back face.
Speaker 2 (18:38):
Yeah, nothing's frozen over here. YouTube's not frozen. Everything's working. Yeah.
The food truck Fridays just posted their lineup for this weekend.
We are not on it.
Speaker 3 (18:55):
Oh what do you want a last week?
Speaker 2 (18:58):
I know we thought we had back to back weeks.
Speaker 3 (19:01):
Oh, you're gonna have to figure out if you have
back back. Oh there you are, okay, au guess first. Yeah,
we were on there.
Speaker 4 (19:18):
Full time to send a message, yes.
Speaker 6 (19:21):
Sir, Oh, unless let me double check, make sure.
Speaker 2 (19:36):
Thank you. Let's see hey Ellen, Hello Ellen? Yeah, am
(19:57):
I still frozen?
Speaker 5 (19:58):
No, I'm thinking of a question. H we gotta talk
(20:20):
about Oh, oh, as you're doing that, I have a
competition coming up.
Speaker 3 (20:30):
This week, of course you do.
Speaker 4 (20:33):
Yeah, my girls will run the cafe.
Speaker 3 (20:36):
Why I'm not there?
Speaker 4 (20:37):
So that's good.
Speaker 2 (20:38):
Nextcellent cafe is back open? Is back open? Last week?
Speaker 6 (20:41):
Right?
Speaker 3 (20:41):
Yes? Yeah, it's uh people miss you.
Speaker 2 (20:46):
Did you notice a little bump from people like craving
yet because you hadn't been there for a couple weeks.
Speaker 3 (20:53):
I'm not gonna say craving.
Speaker 2 (20:55):
No, but.
Speaker 3 (20:57):
We should be good to see our regulars come back,
seeing new people come back or come for the first time,
I can say. But for Friday Saturday, like our long days,
it's forty orders, like it literally is forty orders a
day like for our long days. That's what that's what
we expect. And it's always dead between two and four.
Speaker 2 (21:19):
Mmm. Well it's good to be consistent though, right yeah, But.
Speaker 3 (21:27):
I mean I'd like to like to grow it.
Speaker 4 (21:29):
It's gonna take a while. It's gonna take a while.
Speaker 2 (21:31):
But yeah, what are you doing for advertising? Are you
purely relying on word of mouth?
Speaker 3 (21:40):
Word of mouth has been it's actually been pretty big
for us. But uh, do a Facebook ad every week.
Google Ads don't do anything because they keep telling me
that my payment is suspicious.
Speaker 4 (21:53):
So I can't do that.
Speaker 2 (21:57):
Any other types of media you can access.
Speaker 3 (22:00):
Sure radio and TV, but that's way out of my budget. Oh,
speaking of Facebook, I threw out a challenge. I don't
know if you saw that or not.
Speaker 2 (22:20):
No, all right, so maybe I'm not sure.
Speaker 3 (22:24):
Last week, we'll just I'll give some context to why
I did this. Last week was the Lenowez County Fair,
which is the next county over from US, and there
were two barbecue guys there.
Speaker 4 (22:36):
There was one who's probably fifteen minutes away from us
on US twelve, who we'll say has a reputation but
he's been there a very long time. And then there's
a new food truck guy, and so they put they
both of them are at.
Speaker 3 (22:55):
They put the long standing feller up in a prime
spot and then put the new guy out in the
back forty Okay. So the fair posted that the long
standing guy was going to be there, and the comments
that the that that and that followed were all about
(23:19):
forget this guy, go to this guy. Forget this guy
his his customer service sucks. Go to this guy.
Speaker 4 (23:26):
He hasn't signed this as Texas Brisket, but he posted
something that looked like a flat piece of ham, so he.
Speaker 2 (23:36):
Uh, well, you know if he cut it, No, that's
you can probably get that.
Speaker 3 (23:43):
So he was getting a lot of a lot of flack,
and then the other guy was getting a lot of love,
but he still wasn't getting a lot of sales because
he's back at the pinach club. Yeah. Anyway, so long
story short, I decided on Sunday or on Saturday to
(24:04):
throw out a challenge to all local barbecue restaurants, food trucks, caterers,
whatever I want to. I want to have a barbecue
throw down, wings and ribs. Wings for people's choice, ribs
for judges. One hundred dollars buy in. All the money
goes to the winner's charity of choice. So we're playing
(24:26):
for charity. Okay, well, i'll get trophies made, but it's
all charity driven. I've got a couple of people say
they're in so far. I'll probably have it middle or
beginning of October. I'm gonna go talk to the village
of Brooklyn today to see if we can have it
right in the square, because I think it'd be fun.
(24:50):
But I'm going to share it again and tag restaurants
in it today if I don't hear anything back from
certain ones, and just see what happens. But I would
love to have some sort of competition where you know,
everybody can. It's not it's for bragging rights, but it's
also to help charity.
Speaker 2 (25:12):
Cool uh Mama Skippy says the ads have been looking great. Thanks.
Speaker 4 (25:20):
Hey, chat GPT is FANTASTICA is that what you're that
you're using? Yep, yep.
Speaker 3 (25:29):
I paid fifteen bucks a month for it. It's it's
well worth it. You can tell it what type of
Facebook posts you want. You can tell it if you
want more emojis that you can upload a picture and
have it have the the post be after that, or
describing that picture for you. But yeah, it's just it's
(25:53):
I think more engaging.
Speaker 2 (25:56):
There was a handful of sessions last year at the
foot Ture Xpo Owners Xpo check gp TV and how
to use it. Mhm yep, well good, I'm glad that
you and you got that figured out. We're trying to work.
Good work. I knew you had to be using something.
I knew those weren't your posts.
Speaker 3 (26:17):
They are my posts. Yeah, okay, my spell check is horrible. Josh, okay,
I don't. I don't go through it. I just hit
it and my wife has to text me, oh, hey,
I changed three words for you. I'm like, of course
you did, damn it. So the only thing with you
had TBT though, is if you ask it to create
(26:39):
an image for you, sometimes the spelling.
Speaker 2 (26:41):
Isn't the best. Yeah, that's typical for all AI stuff.
Speaker 3 (26:46):
But yeah, otherwise it's it's a good tool to use.
Speaker 2 (26:51):
Yes, it is. It's an excellent tool to use.
Speaker 3 (26:56):
The inches we need are all around us.
Speaker 2 (27:01):
That's what she said.
Speaker 4 (27:03):
That's from any given Sunday. Oh and quick and live, Yeah,
I think most h.
Speaker 3 (27:17):
I learned a lot of theirs. They had some funny
ones that I really didn't understand until I left. Then
I understood them. Oh corporate, well, skippy, do you miss
the do you do you miss the corporate world? I
miss benefits, paid vacations in air conditioning, that's the end
(27:38):
of the list. But paid vacation, I mean your dad.
You didn't miss your boss.
Speaker 2 (27:48):
Because I still see him all the time.
Speaker 3 (27:49):
It's true. How was Burt doing?
Speaker 2 (27:52):
He is doing great? Is he enjoying retirement or still
active as always does mostly retirement. Why does he not
have to be active in order to enjoy it?
Speaker 3 (28:01):
Not active?
Speaker 4 (28:02):
Sorry, active active in the business.
Speaker 2 (28:05):
Still he is still active in the business. He's got
a part time job, is he really? Yeah?
Speaker 4 (28:14):
Moving.
Speaker 2 (28:15):
One of his industry contacts, business is, has hired him
to be a professional schmoozer. Okay, he's he's essentially a
call girl to help schmooze and mine and dine. It's
(28:41):
not clients.
Speaker 3 (28:42):
He's a paid hooker.
Speaker 4 (28:44):
He is.
Speaker 2 (28:46):
So he goes out to conferences. He goes out to conferences,
and he takes people golfing and now out to dinner.
Speaker 3 (28:54):
I'm sure it's golfing. Great.
Speaker 2 (28:57):
They they pay for everything, all his travel, food, hotels,
all the entertainment expenses, and a daily feet that he
talked them down.
Speaker 3 (29:13):
Own.
Speaker 1 (29:14):
Yeah, yeah, because he said it was too much for
doing the things that he's already doing every day, you know,
just with different people.
Speaker 2 (29:25):
So yeah, that's great.
Speaker 1 (29:28):
Yeah, he's he's done one of those. He's yeah, he's
worked worked one of those a few weeks ago.
Speaker 2 (29:34):
So yeah, wow, Yeah, enough for him to stay involved
and see some friends and stuff from from the industry.
Still and.
Speaker 3 (29:47):
Well, good for him, good for him, Yeah, must be nice.
Speaker 4 (29:51):
Huh he did, he didn't offer him a job.
Speaker 2 (29:57):
Now he eats too much product.
Speaker 1 (30:01):
He's a tiny little fella though. Yeah, he loves his
brisket though. But I don't need I don't need people
seeing him pulling hunks of fat brisket fat, like out
of the trash candy net, Like, what are you throwing
that away for? Yeah, you know, I don't need to
see people seeing that stuff. So I miss seeing your
(30:23):
dead competitions. Yeah, well you should start a team and
start competing. Burt Bert, Yeah you too. Yeah, you guys
could be Burt and Bert. So I can't share my
screen on my phone. But there's a place in Detroit
that a friend of mine sent me a picture of.
(30:44):
It says, eat it Berts, And it's spelled the same
way my name is spelled b e rt.
Speaker 2 (30:52):
How else do you spell?
Speaker 3 (30:52):
I guess b u RT, I guess most of most
of the time it's be u RT. I think I
see maybe not. I don't know.
Speaker 4 (31:00):
Is Reynolds be you Reynolds?
Speaker 2 (31:03):
Is b you? Okay?
Speaker 3 (31:05):
Tim Burton?
Speaker 2 (31:09):
What's the last name that doesn't count?
Speaker 3 (31:11):
Whatever?
Speaker 4 (31:12):
It does? Too?
Speaker 2 (31:13):
And it's even it's even Bert, it's Burton. Well that's
my name is Burton b e r t o N.
But we're not talking about Burton. You could be b
u r t o N and still be b e
r T. The reason your dad is Burt is because
he's a Robert. Okay, well, you don't ever spell Robert
with a you.
Speaker 3 (31:33):
How do you know?
Speaker 2 (31:34):
Have you met all the Roberts?
Speaker 3 (31:36):
Have you?
Speaker 2 (31:37):
No?
Speaker 4 (31:38):
No, I haven't.
Speaker 3 (31:39):
I'm saying that, I'm saying it can't be a u
r T. I'm saying there's no Robert with a U.
Speaker 4 (31:45):
I'm I'm looking.
Speaker 1 (31:48):
Robert Robert Sally the basketball player r O b u
r T, suck it whatever, and he's only thirty nine
years old.
Speaker 3 (32:04):
He goes by Bob.
Speaker 2 (32:12):
That's the only Robert Robert Welch. I don't know who
that is, but that, yeah, another basketball player. Apparently if
you are spell it with a W.
Speaker 3 (32:27):
Are you you mean?
Speaker 2 (32:29):
That's what I said?
Speaker 6 (32:33):
Uh?
Speaker 2 (32:35):
Robert Waldo?
Speaker 4 (32:37):
Hey, are you ever gonna Getta County? Probably not, okay,
because I don't want to be there for a freaking week.
I don't want to be locked in there for a
week to have s sales for three days to cash
(33:01):
in for two, you know, yeah, I mean, and we
have big county fairs here, So Ottawa County Fair is huge,
and it's in hudson It's all even the Hudsonville Fair
is huge.
Speaker 2 (33:20):
It's massive, but it's you have to be open, you know, yeah,
for all day during the week, even though there's no
one there until six o'clock, and then even then during
the week it's going to be slow and you're competing
with all the other food vendors of people that want
(33:40):
fair food. Keeps that in mind.
Speaker 1 (33:42):
People want fair food when they go to the fair.
They want corn dogs and elephant ears and things that
are deep fried crap. You know, it's not a crowd
I want to compete with. I've tried a deep fried
Snickers bar. It was pretty fantastic.
Speaker 2 (33:57):
I'm and I that's what people like, that food and
when they go to the fair, that's the food they want.
Speaker 3 (34:03):
So think you don't think our menus would be like
like kind of like fair centric, because they are a
lot of them are unique.
Speaker 2 (34:12):
I mean, you keep this in keep this in money,
that all these carnivals that they have their own food.
So all those all those wagons are theirs. So when
you get placed per contract, you're not going to get
placed anywhere good. You're gonna get placed yeah, off the
(34:33):
beaten path, away from everywhere thing else, So you're gonna
be harder to be seen, harder to get to just yea, yeah,
I don't Yeah, sure, you're you're gonna get sales. Is
it worth it?
Speaker 3 (34:47):
You know?
Speaker 4 (34:47):
Is it going to be I don't know. So i'll
get any I don't think. So let me ask you this,
since you're closer, well, we're probably the same. Are we
the same distance from Battle Creek?
Speaker 3 (34:59):
You're looking at hour half?
Speaker 2 (35:00):
Yeah? Probably about about an hour?
Speaker 4 (35:02):
Yeah, all right, So their their airport has thunder over Making,
which is a huge air show.
Speaker 3 (35:10):
It's like three day air show.
Speaker 2 (35:12):
Okay.
Speaker 3 (35:13):
I think it's like twenty percent, but you have to
be there for three days.
Speaker 2 (35:19):
I'm out at twenty percent.
Speaker 3 (35:21):
Okay, So you wouldn't even if you increased your prices,
it still would not be not doing it.
Speaker 2 (35:27):
I'm not increasing my prices for an event. I refuse
to do it.
Speaker 3 (35:32):
Is it just because those people might find you elsewhere?
Because I liked your food?
Speaker 2 (35:36):
I'm not charging anybody a different price than I normally
would charge just because of where I'm at. It's ludicrous,
in my opinion, you know, annoying it is that we
have two GFS's that I am. I am fifteen minutes
away from one, twenty minutes away from the other one. Yeah,
(35:58):
it's a forty cent difference on the price risk.
Speaker 3 (36:00):
It there's one more towards the metropolis than the other one.
Speaker 2 (36:07):
Is No, I don't know.
Speaker 3 (36:11):
I mean, that would make the only thing that would
make sense.
Speaker 2 (36:15):
It's not like ones in the Boone docks, because they
don't put those in Boon docks.
Speaker 4 (36:20):
You know.
Speaker 2 (36:22):
Yeah, it's it's what it is and whatever.
Speaker 4 (36:27):
But yeah, I I.
Speaker 2 (36:30):
Think it's I don't like it. I don't like people
doing it. And the more trucks do it, the more
these festivals are going to continue to charge twenty percent
and higher because they will just expect for trucks to
raise their prices. But we don't, So we're not relying
on festivals for us to make money like a lot
(36:52):
of trucks do. That's their circuit. They do the festival circuit,
so that's where they go. They go from festival to festival,
they work there four days a week or whatever. So
their places can fluctuate.
Speaker 1 (37:00):
They don't have regular customers, you know, they don't have
someone seeking them out to go get food. Yeah, they're
they're a they're a food of convenience. So for us, yeah,
because they're there for us, it's we get we're mostly roadside.
(37:22):
Our roadside customers are are important customers. So yeah, I
I would feel so dirty and shady having a roadside
customer come up to us at an affair and they're
paying three dollars more for the same thing. Yeah, I mean,
I'm it's I think it's dumb. Your your logic is
(37:44):
not flawed.
Speaker 2 (37:46):
So yeah, when I see twenty percent, I'm out, no
matter the potential. Yeah, because I asked, like you did
Silver Lake at twenty percent. Yeah, our first year, and
we didn't raise prices for that either, and we had
(38:08):
to sell a shit ton of food to make a
very little amount of money, Like we could have set
up in a normal spot, done our normal sales and
made the same amount of money.
Speaker 3 (38:18):
So let's say you did a festival a whole lot
less stress. Let's say you somebody invited you to a
festival far away from where you were.
Speaker 4 (38:25):
Would you do it?
Speaker 3 (38:25):
Then if it was because you wouldn't have.
Speaker 2 (38:31):
Because then that's a whole other set of logistic issues,
you know, like I'm gonna go do a festival two
hours away from where I live. No, because then you
got to manage dishes and water and food. And yeah,
there's a point where the amount of work becomes not
(38:51):
worth it for us. Yeah.
Speaker 1 (38:53):
Yeah, to make less I mean potentially more money, but
then you're you're your exposure to risk is higher too.
So yeah, we could do it ten thousand dollars day,
and then I have to make ten thousand dollars worth
of food. True, and then what happened? Then it rains
or it's a low turnout for whatever reason. Now I'm
(39:14):
throwing away three thousand dollars worth of food and it's
a ride off.
Speaker 2 (39:17):
Okay, still throwing away three thousand dollars in food, you know,
to do half the sales and then give twenty percent
of half the sales that we thought we could do.
But no, I I will stay clear mostly of large
scale events.
Speaker 3 (39:40):
Yeah, because I noticed you maybe it was your the
first year we started doing this, you were doing like
festivals in Owego and stuff like that.
Speaker 2 (39:48):
That's that's not big scale festivals. We just did one
in Duwagiac thus last week or two weeks ago.
Speaker 3 (39:54):
Yeah, the Summer fest or whatever.
Speaker 1 (39:56):
Yeah, and the Bluegill Frolic in Marcellus we have done,
but the weekends just haven't worked out for us because
we have other things going on that are closer to
home that are the same size.
Speaker 2 (40:07):
So if I have the choice of driving ten minutes
or an hour, I'm gonna drive the ten minutes for
the same type of event.
Speaker 4 (40:15):
No way.
Speaker 2 (40:15):
Ago, we just got bumped out of what's the food chap.
I think we're.
Speaker 1 (40:24):
Seven I think we're one hundred and one hundred dollars
an event, Okay, and that that went up considerably this
last two years because of what they're getting charged by
the City of Grand Rapids to host those. So yeah, yeah,
(40:46):
and actually so yeah, last year was the big one
when they started doing beer tent. Beer tent was the
big price increase because they were no longer like the
categorization of the event changed. So yeah, but I mean
with those increases though, we're seeing increased value. You know,
(41:09):
they're doing live music every time now, they're they're increasing
the quality of the event. So we can see we
see we see where the money is going, you know,
So I have no problem with that, and we typically
get our money back on those pretty easily. And it's
(41:29):
like it's core clientele for us.
Speaker 3 (41:33):
We we were invited to an HO or an h
O A will say. It's a lake Lake area. They've
got two community parks. The neighbors across the street were
mad at generators, so they decided to put in power.
But they also charge you fifty bucks for power before
you even get there. We talked about this last time.
I remember, yeah, yep, and there's still people that go there.
(41:57):
I don't. I mean, I'm not going to use fifty
dollars in generator fuel just to like to be there.
So it's like, right, I would rather use my Jenny
speaking of Jenny's, I hope yours gets okay. I hope
it's I hope it gets O great. Yeah, so we
(42:18):
be in this week or what are we going to use?
Speaker 2 (42:20):
I don't have another generator to use, so yeah, is it.
Speaker 3 (42:24):
Going to stay on the front or are you going
to put it like to the back.
Speaker 1 (42:26):
No, we'll leave it on the front, Yeah, just because
it's easier and then we can have it running while
it's going down the road while it's on the tongue.
Speaker 2 (42:37):
Can't do that if the back of the pickup truck,
which the only reason we needed to run while we're
going down the road is because we have a couple
of drives this week that are a little bit longer
and with the old hickory need empower to operate. Yeah,
So it was nice with the Deep South because we
just have the fireboard which had a battery on it,
(42:59):
so you would kick the fan in for us, and
that worked pretty well. I don't really do that though
with this.
Speaker 1 (43:04):
So, yeah, we have a couple like we go down
to Cassopolis tomorrow and we have to we have stuff
that needs to be on the smoker while we're driving
down there because of the time it takes us to
get down there the hour and a half, you know,
So we have chicken going and stuff like that.
Speaker 3 (43:21):
So you haven't found any when whenever you've done that
with either the smoke or the other one, you haven't
found that. It's like gone everywhere after bumps you hit
or anything like that.
Speaker 2 (43:35):
Not too bad.
Speaker 1 (43:36):
Usually with the non disposable pans they slide lets than
the disposable ones do because they're heavier. Really, Yeah, it
was the other way, but yeah, I mean stuff moves
around a little bit, not usually too much of a
(43:56):
mess issue.
Speaker 2 (43:58):
Yeah, like baked beans were covering.
Speaker 1 (44:01):
We're foiling them when we put him on there to
help mitigate some of that, because anything slashy obviously will slash.
But outside that, like, yeah, Chris getting pork butts are
usually when we're driving with those, there's not a whole
lot of juice in the pans yet, you know, because
it's on the way home from dinner, So I mean
they haven't been on for a terribly long time.
Speaker 2 (44:23):
But yeah, I mean for the most part, nothing, nothing
makes too big of a mess.
Speaker 4 (44:27):
Chris.
Speaker 1 (44:27):
Uh, but we check every I mean, so we get
back and unhook and stuff. I mean we're checking to
make sure everything's in the right spots.
Speaker 3 (44:34):
Uh.
Speaker 1 (44:35):
Chris was coming back. I don't remember where he was at.
I think it was from Holland, so, I mean a
half hour drive. One of the pork butts had left
the pan and was on top of another pork But so, Chris,
what did you hit?
Speaker 4 (44:49):
Like?
Speaker 1 (44:50):
I never saw that in the other smoker they wanted
to make But yeah, I'm I mean for the most part,
everything pretty much says where it's supposed to. So yeah,
so yeah, hopefully I get a call. I get something
back from DURHAMAX. I just sent them an email even
(45:10):
though they don't open for another half an hour.
Speaker 3 (45:13):
Sounds like you just need to get a Cabota ten
thousand kilowa generator. Just mount to the front and say
call it a day.
Speaker 2 (45:20):
Going solar. There's solar with batteries. I'm going batteries.
Speaker 3 (45:26):
There's three food truck in Detroit that have one hundred
percent solar.
Speaker 2 (45:31):
Yeah. I saw they had battery banks on Amazon with
a solar recharger, or you could plug them into like
a fast charge like a car charger like eight grand. Yeah,
in theory will.
Speaker 3 (45:45):
Last for ten hours, Yeah, depending on how much the load.
Speaker 5 (45:49):
Yeah.
Speaker 1 (45:50):
So yeah, maybe maybe someday, but at the rate I'm
buying generators. Had a little bit of a bad stretch
this year.
Speaker 2 (46:00):
It's okay. I think we'll be fine. It's just money.
Speaker 4 (46:05):
Run it every day. Yeah, yeah, making pennies anymore.
Speaker 1 (46:11):
Though, we're still making pennies Internet, We're still they're still
making pennies because its all right, everybody, I need to
make a penny. I guess, and that's the way it's
been for a long time. But we're still making them penny.
Speaker 4 (46:29):
All right.
Speaker 1 (46:29):
Then then you got to figure out how to how
to make sure to charge everything that's not a penny.
Speaker 3 (46:35):
Yeah, with all the different taxes.
Speaker 2 (46:37):
Mm hmm, it's horrible. Yeah, which is why I will
always have a penny. I don't know why we just
don't go cashless.
Speaker 3 (46:47):
Because to answer the life's questions.
Speaker 2 (46:49):
Because because all right, everybody, have a good week, sell
all the foods, do all the good things, skippy, and
I will be back next next week. Yeah, I'll check
with this on the time. I have a memorial service
to go to on Sunday and poor here on So
I think we're coming back Monday morning, but I think
(47:10):
we're coming earlier, so should be okay.
Speaker 3 (47:14):
Okay, goss up the cafe and see me on the way.
Speaker 2 (47:17):
Probably not, can happen, Probably not. Are you dog friendly?
Speaker 3 (47:22):
I am dog friendly? Cafe is what I am.
Speaker 2 (47:27):
So yeah, all right, everybody have a great day.
Speaker 3 (47:30):
Bye bye.
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