June 28, 2025 • 35 mins
The temps are really on the rise....are the sales rising too or is it just too hot?
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Thought, you know, maybe as as a move.
Speaker 2 (00:03):
No, not not not their current place. The current place
is a ship over here. At least I have some
sort of traffic that lies by right right anyway, it's
all good, dish, no good. Three and a half weeks
(00:25):
and you know what, I got a grand day in
a half weeks. You better get going on that renovation
you think you're starting today. He said, it'll take a week.
Speaker 1 (00:39):
Your mom says, expectations seem to be clearly defined.
Speaker 3 (00:45):
Please please assume they were.
Speaker 2 (00:48):
Please assume, please assume I have clearly defined every expectation
everything I've ever had, because I'm the person that if
I have to say it twice, I get angry, even though.
Speaker 1 (00:59):
You're just things.
Speaker 3 (01:01):
You're just angry, not an angry elf. We're gonna bok.
Got a big week coming up, a lot of invoices,
a lot of graduate graduation parties.
Speaker 1 (01:14):
We got nothing, zi zicho my Myseff is so happy.
We have zero catering this weekend, not a one. First
time in six weeks. I think that we have not
had Saturday and Sunday booked with catering. So the catering
(01:36):
we have is that no.
Speaker 2 (01:39):
Which is not I mean it's a catering, but not
necessarily so this this month we're up good to beat,
to beat the month we have to be.
Speaker 3 (02:01):
Oh, I don't know.
Speaker 1 (02:09):
Yeah, I only need another six thousand to beat last
month or last year June. Feeling pretty confident about that.
M I think we needed an average of like one
hundred dollars and the father five days rope.
Speaker 3 (02:25):
To do to do to do June. We have to
we need. I've already beat June. I've already beat June.
Speaker 2 (02:35):
So that's good, excellent. We still have another month left, yeah, yeah,
we have. So we got a food truck event tomorrow
for lunch. I was catering at Hillsdale College on Friday,
(02:55):
and then a food truck catering on the twenty eighth
or on Saturday, and then two pickups on Saturday. Sunday's
just shot day. Monday, got the got a big car
show at Melling Tool. Yeah, like we're we're getting into
July and July is big.
Speaker 1 (03:15):
Good.
Speaker 3 (03:16):
I'm going to hate my life in July.
Speaker 1 (03:20):
You're gonna love your life in July.
Speaker 3 (03:21):
Mean, well, if I can, I can find people June.
Speaker 1 (03:28):
Let's see here. I was just looking at our first
week of July, because July is typically our slowest month
of the year.
Speaker 3 (03:34):
It is that what you've told me.
Speaker 1 (03:36):
For the summer months, at least. I was looking to
see how we did that first week. Last year, we
did eleven thousand, and that was June thirtieth through July sixth.
This year it'll be so June twenty ninth through July fifth.
I think we'll beat I think we can beat it. Maybe,
(03:56):
I don't know. We had some pretty big days there.
I gotta look to see where we were on some
of these days. So I don't remember us being open
on the fifth. And oh that was Friday though, because
it was on a weird day last year.
Speaker 3 (04:15):
Right, yeah, thank so, I don't remember. I remember it
did to.
Speaker 1 (04:22):
July last year. So yeah, the fourth was so, yeah,
the fifth, we had a food truck Friday in the fifth.
So we had a pretty decent night there on the fifth. Okay,
fourth was on a Thursday. Okay, yeah, we had some
we had. It was a good week considering I.
Speaker 3 (04:42):
Thought you said, I thought you said last year it
was a good July. I thought it was years prior
were it was.
Speaker 1 (04:50):
Yeah, I mean compared, it was a good July. We
beat previously. It was our best July ever, but it
was still our slowest month of the summer. Okay, let
me look, yeah, last we last July, we we did
forty two seven in total sales for the month of
July versus I mean so, I mean, yeah, we were
(05:14):
at sixty in June and forty eight in August. So June, July,
and August are those two months, and then we were
back to sixty in September. So yeah, just those things,
and hopefully we have a good enough first week planned
for July that we can at least get close to
(05:36):
right that eleven. I think we can. I think we
have a pretty solid week planned as long as some
of these nights actually hit and we have good weather
that week. But if it stays, if the weather stays
like it is right now where we're you know, upper eighties,
low nineties with all the humidity, but there's a chance
of thunderstorms every day this week for us.
Speaker 3 (05:59):
Yeah, we're and again that's it's been a wave and
we're going to get that like.
Speaker 1 (06:04):
It's this summer. That's that's summer forecast in Michigan, especially
on the west side where you have the lake and
all the moisture coming off the lake, and it's just
what it is. It's we're gonna have a chance of
rain every day for the next two and a half months. Yeah,
so I try not to pay too close attention to
the forecast because it's all like it's like there's little
rain drops and it's like ten to fifteen percent, ten
to twenty percent, Like, yeah, I mean, we're not going
(06:28):
to get any huge soaker storms all day rains. Those
are the ones I have to look out for, you know.
When it's like eighty percent chance of rain, that that
I'm concerned about. But looks like our best chance for
rainer this week is Thursday, which is a catering day,
so that works out. I like it when it works
out that way. But yeah, yeah, busy. I'm not on
(06:53):
the truck at all this week, which is nice. I
might finally be able to get myself caught back up
and back into doing my admins things that I want
to do. He's trying to.
Speaker 3 (07:05):
Toe the damn thing. I wouldn't be on the truck either, Yeah,
I need to find somebody to tow it.
Speaker 1 (07:10):
But you're still working in the I mean like you're
actively working in the shop, like you're making food and
stuff in the shop too though. Yeah, but my my
food service duties are pretty minimal this week.
Speaker 3 (07:22):
Hey, is anybody is Chris surf safe?
Speaker 1 (07:25):
Yep, it has to be. You have to have somebody
that's I think set eighty percent. Yeah, yeah, so yeah,
eighty percent of the time someone needs to be surf
safe certified on the trailer. So, yep, I paid for it.
I will probably get Caleb certified as well at some point.
(07:47):
Just working towards you know that brick and mortar, we're
gonna have to have multiple people ready to go. Yeah, yeah,
I might be looking at another building here coming up
soon that No, it's I mean it's available, but there
(08:08):
was some an old Arby's that I thought came off
the market. But we could probably get into that for
less overall renovation money than this place.
Speaker 3 (08:21):
So do you believe in the in the.
Speaker 2 (08:28):
I don't know if it's the entrepreneural uh, saying like
it's it's okay to grow in debt.
Speaker 1 (08:48):
We don't carry any We try not to carry any debt.
Obviously for this project, we are going to have to. Yeah,
I think like I wouldn't spend for where we are
right now. I think you have to very carefully grow.
(09:12):
So this isn't a we're building a new we're building
are buying a lot and building a building. I think
that is asinine to do. I think people have, at
least as far as like restaurants can go and stuff.
I think people really overestimate what they're going to do
sales wise, which then makes them think that they can
(09:35):
afford more debt than that they can. So for us,
I mean we're talking less than one hundred thousand is
what we're going to need probably to get to where
we want to be with anything we were. I think
it's like sixty five is what we're thinking for that
other place. And that wasn't to get it to perfect.
(09:58):
That was to get it to open, and that was
I mean new floors and a new light fixtures, It
needed to be done, all the equipment, a walk and cooler,
like there was major purchases and some major renovation that
needed to be done in there. But when you look
at your loan terms and it's like, Okay, it's going
(10:19):
to cost us this much per week for this loan,
and then you look at what you have right now,
so you already look at your cash flow, like we
know that we can we can support this, and everything
else is still okay, like we have that extra money
that we can use towards this. I think people don't
go that far. I also think it's a lot harder
(10:40):
to get loans because of that.
Speaker 3 (10:43):
You know, it's not a graphic today.
Speaker 2 (10:45):
It's like loans banks will give eighteen year old loans
for college, but won't give like, what was it somebody
alone to like start a business or something like.
Speaker 3 (10:56):
That, Yeah, business or whatever.
Speaker 1 (10:59):
Yeah, it's it's crazy that there is such a high
ROI attached to a college degree, regardless of what your
degree is. Like, they don't ask what you're going to
school for. It's just okay, you're going to college. You know. Yeah,
it's crazy. But yeah, I mean for someone somebody like us,
(11:20):
where we've had double digit growth year over year and
no one will even look at us. Yeah, you know,
it's an instant no. So yeah, it's a it's kind
of crazy when you think about it like that. That's
why there's so many predatory places out there. And I
mean the places that will loan you money if you're
(11:43):
you know, you're paying back almost double by the time
it's said and done, you know, in their short term, like, yep,
we'll give you, We'll give you sixty five thousand dollars.
I asked to be paid back in two years, and
you're gonna end up paying back ninety thousand. Yeah, so,
which I mean if And that's kind of how it
(12:03):
was with our trailer. That's how we got our trailer.
That's the only thing that was available for us, you know,
and we made it work. A lot of people can't
make that work, you know, you know, they don't realize
how hard you have to work to be able to
make enough to sell enough food to be able to
make that math work. And yeah, it's crazy. That's where
(12:26):
that's where you separate entrepreneurs versus people that think would
just be fun to do it, you know, right at
all costs. We're going to make what we need to make.
I'm going to make sure whatever needs to happen is
going to happen for us to make those bills work.
Speaker 3 (12:44):
Yeah, yeah, exactly.
Speaker 1 (12:48):
So Yeah, for me, it's not I don't believe in
going into mass amounts of debt to keep your business
moving forward, you know, Yeah, I think it's got to
be so smart and really ideally, I wouldn't go into
any debt for it. If we had the cash on hand,
I would I would use that one. But yeah, I
(13:13):
mean we everything gets reinvested into our business pretty much,
so we don't keep a lot of cash on hand,
you know. And right now the cash we save is
for winter months. You know, Payroll keeps going through for
Chris and myself through the Winner and paying all the
other Verizon gets paid through the Winner and all the
other stuff. So yeah, once we get a place open
(13:38):
that we're running twelve months out of the year, our
cash flow is position changes dramatically that assuming we get
people through the door. So yeah, I'm hoping this. Uh,
I'm hoping to get into this Arby's and take a
look at it sometime in the next week or two.
I thought it came off the market because the sign
(13:58):
was down at the at the same time we were
looking at the other place. Yeah, but I drove by
today and there was a different realtor sign up, So
I don't know if they just switch realtors. Problem this
is this is a space that there's a lot of
community rumors swirling about the lot, that the lot is
sinking and that's why Arby's moved down the road to
(14:19):
a different a new building. All that has to be disclosed, though.
Speaker 3 (14:25):
So.
Speaker 1 (14:28):
We'll find out the facts that we have.
Speaker 3 (14:30):
We have something like that.
Speaker 2 (14:31):
Across the street there's a there's an old dry cleaner
that literally has not been in a dry cleaner in
like two years. Even though it's hilarious that I see
at least one person a week stop there and try
to get their dry cleaning. But I noticed there was
a guy or a couple of guys out in our
parking lot drilling to take corese samples. And I guess
(14:51):
the old dry cleaner used to dump all the dry
cleaner chemicals out the back door, so so that that
they're trying to figure out how far it might have
leached into the ground and how far it's gone. Good,
And there's a daycare, like I don't know half of water, so.
Speaker 1 (15:17):
Well it'll leak into those lood pipes you guys have
over there.
Speaker 3 (15:20):
We don't have any water. We probably have a full
of lead pipes.
Speaker 1 (15:24):
Probably it's probably wooden the systems sold over there.
Speaker 3 (15:27):
It's probably uh summer vacation.
Speaker 1 (15:39):
Those words are foreign to me. Are you talking about
for the kids. Oh, that they're having the time of
their life. I got my Uh, I got my costcovery
work checked last week.
Speaker 3 (15:49):
Oh you don't get those.
Speaker 1 (15:53):
You don't go to costco.
Speaker 3 (15:55):
I don't go to costco very often.
Speaker 1 (15:57):
Yeah. Seven hundred and eighty something dollars woo. Yeah. I
bought myself a Gorilla wagon. Oh yeah those are yeah.
Those it's got a little handlic dumps, super easy. So
I got that. And I got a pool, Oh, a
big one, twenty by twelve above.
Speaker 3 (16:19):
Yeah.
Speaker 1 (16:23):
As I've explained, as I've explained everybody in the house,
this takes some prep. There's some leveling that needs to
be done.
Speaker 3 (16:33):
That is not a Is that what Josh was doing
this week?
Speaker 1 (16:36):
No, I was. I was working all week last week.
I worked a lot last week. This week, yes, this week.
My goal is uh the weekend, to have it done
by the weekend. So well, yeah, I mean I picked
that up I think on Tuesday or Wednesday, and everybody
looking at the forecast of the nineties, So it is
it gonna be ready this week? It is.
Speaker 3 (17:00):
Until I'm move.
Speaker 1 (17:01):
I made so much macaroni and cheese last week. Consequently,
I threw away a whole lot of mac and cheese
on Saturday. But yeah, we had twenty twenty two pans
ready to go for Saturday. Twenty two half pans of
back and cheese ready to go on Saturday. I threw
away twelve.
Speaker 3 (17:21):
So if you Okay, so first couple hours into into
an event, like you're you're expecting a lot. Have you
ever adjusted your portion sizes so you're not throwing stuff away?
Speaker 1 (17:35):
We definitely went heavier towards the end of the night. Okay,
like we're hooking some hooking some people up.
Speaker 3 (17:41):
Oh you want to lead it, mac here's a half man.
Speaker 1 (17:45):
And then I mean so anytime we do that, we're
like just so you guys know, if you come back
out to the truck, it's not going to be this big.
But yeah, I mean yeah, would you were is there
is there maybe a reason or something that you didn't
want to because you're downtown at calder Plaza, which is
I mean a well known area yep, somewhat easy to
(18:06):
get to. Yeah, would you just post that, hey we
made a lot of food for today, deal time and
try to sell it, like do it a couple hours
before you're supposed to close. And we've done that before.
But with the whole generator issue. Man, it was just
such chaosts that at that point we were just trying
(18:27):
to get the hell out of there, things cleaned it,
get stuff cleaned up to a point where we can leave.
I mean we and those last two hours it actually
picked up a little bit, I mean, nothing like crazy.
Then we did a couple of like three sixties the
last two hours. Sun started to go down and started
to cool off a little bit. But man, I tell
(18:49):
you what, what great, what a great environment, what a
great festival, what great people, fantastic people watching. We will
go back next year. One hundred percent will be there
for both days next year. I'm gonna say that this
was the fluke year for them as far as Mars
and the weather. Uh huh. How many trucks fourteen so
(19:16):
not a ton for the amount of people that they
I mean, this is an event where they're expecting twenty
thousand people. Yeah, so that that two hundred, two hundred
vendors on the streets. They had two blocks of roads closed.
So yeah, it's I mean it's I think it's the
biggest one in Michigan. I think it's bigger than Detroit's.
(19:40):
So yeah, It's one of those things that it just
it just is what it is. And hopefully our bad
luck on events from a couple of years ago isn't
rearing its head again that whatever event we go to
is a ghost town.
Speaker 3 (19:54):
We have our pride for our town, pride fast in August.
Speaker 1 (20:03):
You know, we wanted to stand on its own. We
don't want to get lost in the shuffle of all
the other ones.
Speaker 3 (20:08):
I'm just tell people, I'm prideful every day.
Speaker 1 (20:11):
That's right. But yeah, people watching was fantastic, a lot
of great shirts, a lot of cool people. I had
a long conversation about whether or not we had any
large pickles. H and the dude was just looking for
a kosher pick like a full size pickle. But yeah,
(20:33):
it was uh, there's a guy word.
Speaker 3 (20:36):
Realize what you just did. Yeah, he was just looking
for a full sized pickle.
Speaker 1 (20:42):
I said, a full sized pickle. There was there was
no ringing.
Speaker 3 (20:46):
You went up and down.
Speaker 1 (20:47):
Whatever you do in your own time, Skippy is up
to you.
Speaker 3 (20:50):
So, speaking of full sized pickles, we we've been buying
the big five gallon bucket from GFS mm hmm slice
pickles and they didn't have any. All they had was
the spears and the holes, the whole pickles.
Speaker 1 (21:08):
Not the hose. The holes the hose.
Speaker 2 (21:11):
So I had bought a mandolin to slice like onions
and peppers and whatever, and I didn't realize that it
has like a cringle cut slicer attachment.
Speaker 3 (21:22):
So we bought the whole pickles and we're just.
Speaker 1 (21:26):
Just go now freshly slice. We don't freshly slice our brisket.
Maybe will our pickles speaking of freshly sliced?
Speaker 3 (21:38):
Okay, and Matt oh, okay.
Speaker 1 (21:49):
Not Matt. That was Angie, Angie, glad to see right.
We might try to. We might add to our catering
services a carving.
Speaker 3 (22:00):
Station next year because you're not busy enough.
Speaker 1 (22:07):
There's always opportunity to make more money and to provide
extra service.
Speaker 3 (22:13):
But you're not one. I mean, are you actually gonna
charge for something like that?
Speaker 1 (22:18):
Yeah, to have someone on site carving brisket to order, yes,
one hundred.
Speaker 3 (22:24):
And do you you think that is? That would be
a popular option?
Speaker 1 (22:29):
Only one way to find out what we We put
it on the list and no one gets it. What's what?
Are we out? A heat lamp and a cutting board?
We're already on site for weddings. For most weddings, we're
already on site for the entirety of dinner service.
Speaker 2 (22:47):
Okay, so when you on your catering menu you have brisket,
is it is only one options?
Speaker 1 (22:53):
Is it chopped or too? No, it's chopped brisket on there.
If someone asks if they can get sliced, will do
it slice for them? But typically yeah, well, I think
we've had two people ask if they can get slice
brisket instead of chopped.
Speaker 3 (23:07):
So if you do a carving station, then you're going
to offer slicer sket.
Speaker 1 (23:11):
It does be slice per Yeah, it does be slice
per skit, but you'll obviously charge you're because you're paying
for an extra staff person. Sure, because we still have
to have other people filling Like it's a whole other
person that needs to be on site because they're still
filling the other chafing dishes. So yeah, maybe even do
(23:33):
hand pulled pork while we're on site to pull pork order.
Speaker 3 (23:38):
It's not go too far.
Speaker 1 (23:39):
But hey, man, it's all about the show. People are
all about. People are all about unique wedding experiences. That
is something so people, that's something that you know, Yeah,
what about a mac and cheese cheese fountain. So do
like extra big noodles that they can put underneath the
(24:01):
cheese phone.
Speaker 3 (24:03):
Okay, okay, hold on, just because you said that, Just
because you said that, there's a couple on TikTok that
had been making food ah creations. Right they made the
mac and or they made the mashed potato volcano. Okay
with with with a fountain of gray and a gravy
(24:25):
thing with little dino nuggets at the bottom.
Speaker 1 (24:30):
Did they have the Jurassic Park theme?
Speaker 3 (24:32):
And the another one they made?
Speaker 1 (24:34):
Uh?
Speaker 3 (24:35):
They went to there. They bought us like a sand
castle thing and stuff to raft mac and cheese made
of mac and cheese castle anyway. See, yeah, make a
mac and cheese castle, all these things. So I don't
think I don't think ours would stay together in a
castle mode?
Speaker 1 (24:53):
No? Probably not, No, probably not. But yeah, I mean
getting tired of your new toodles? No, why would I
get tired of my noodles?
Speaker 4 (25:05):
You can't kind of tired of my noodles. It's not
about you, skipy are your are your? Are your customers saying?
You know what would be great if we could have
a different noodle every day?
Speaker 3 (25:21):
Noodle?
Speaker 1 (25:21):
Yeah? Can we have a rig of Tony Wednesday Fridays.
Speaker 3 (25:29):
How's your angry Mac doing good?
Speaker 1 (25:32):
We had it? Yeah, we sold it. We had a
ton of them yesterday at the open house. Really yeah.
Speaker 3 (25:40):
Yeah, we definitely have them with the full menu.
Speaker 1 (25:43):
Yeah, do it occasionally. We don't.
Speaker 3 (25:46):
Twenty four hundred minimum.
Speaker 4 (25:48):
Uh.
Speaker 1 (25:50):
Twenty two for that one. Mhmm. But I'm going out
next year. I'm definitely going by headcount. Yeah. So so
it'll we're gonna we're gonna figure out a price that's
per person for it, just because our minimums are fine,
I mean whatever. But like three weeks out they said, yeah,
(26:13):
I think we're going to probably be expecting like two
hundred and fifty people. I'm like, okay, but now I
have to prep food for two hundred and fifty people,
and does my minimum? Does the minimum now, all of
a sudden, doesn't cover what the possibility of food is,
you know. So that's that's closer to a four thousand
dollars type of thing versus a twenty two hundred dollars thing.
(26:35):
If you're at fifteen our average person's fifteen dollars ticket,
give or take. Yeah, I mean that's a sandwich and
a drinker so it's it's like, okay, so now I
got a prep extra food and hope that you guys
are gonna go versus making sure we're covered. So and
that doesn't happen a lot, but a lot of people
(26:55):
it's a common follow up question when we give the minimums. Okay,
so how many people does twelve hundred dollars feet? Yeah,
so we average about fifteen dollars a person. So so
I think we're just just to make it less confusing.
Speaker 3 (27:12):
That's so I changed our wing prices to do their like.
Speaker 2 (27:18):
For that type of question, because we have said like
fifteen bucks a pound, and I'm like, everybody's like, well,
how many is in a pound? I said anywhere from
like eight to ten. So now we're doing like ten
bucks for half dozen and eighteen a dozen.
Speaker 3 (27:32):
That's it's weak people know.
Speaker 1 (27:36):
So that when we originally started doing wings, we did
it by the pound, and then we switched to half
dozen and dozen, and then this year we switched back
to by the pound because the price was fluctuating so much. Yeah,
you know, and the size of the wings was fluctuating
so much.
Speaker 3 (27:51):
It's pretty sad that you can get a full case
of wings for sixty five bucks, but a case of
boone the skinless thighs is like one hundred and twenty.
Speaker 1 (28:01):
Well, I want to sell fire wise.
Speaker 3 (28:04):
Yeah, I thought sounds post.
Speaker 1 (28:07):
I really wanted to comment. I really really wanted to
comment on his post. I was good with everything until
he got to the cases of chicken. So he used
to cost fifty dollars, now cost one hundred and twenty.
Like what chicken are you buying that you're paying one
hundred Like, I don't think he's doing boneus skinless size,
(28:30):
you know, but a case of quarters is twenty eight dollars. Yeah, case. Yeah,
it's like I haven't seen a case of chicken for
unless breasts maybe No, I am what does he cooking? Yeah?
What is he cooking that he's spend one hundred and
twenty bucks a case? But yeah, I think people throw
(28:52):
in one of those weird like yeah, odd ball numbers
just to help justify it.
Speaker 2 (28:58):
So for for anybody on the YouTube channel, this is
what we're talking about. So back in twenty nineteen, we
paid a dollars seventy a pounds of brisket ninety cents
a pound for shoulder case of chicken thirty five case
of four seven, So where's he getting it for five
sixty a pound for brisket He's so.
Speaker 1 (29:21):
He's not cooking off the shelf from GFS or Costco.
I think they're doing I think they're doing higher at brisket.
If I remember right.
Speaker 2 (29:32):
I was looking at US Foods to get a delivery
during the middle of the week so I didn't have
to go shopping.
Speaker 3 (29:37):
Their brisket price was six nineteen a pound for normal comodity.
I can tell you winter restaurants today and paid five
oh seven Costco.
Speaker 1 (29:47):
Okay, So I was at Costco yesterday in the case
it was four ninety nine, and I asked him, I said, gosh,
what's going on with these brisket prices. He's like, look
at this, and he showed me all their items. We're
going up by ten percent this week. But here's the kicker.
If you look at beef futures, it's been going down
(30:09):
every month the cost of beef. So the cost of
beef has been going down every month, but the price
of products is going up. We're still he said, We're
still high at forty dollars hired right now than this
time last year. Though for the cost of full cattle.
All right, So where was he getting a whole case
(30:30):
of forks for seven dollars? Is what I want to know.
Oh shit, at any point in time in the last
fifty years, where's he.
Speaker 3 (30:37):
Find Where's he finding a case of forks for twenty four.
Speaker 1 (30:41):
That's that's sixteen boxes of forks in the cases we get,
there's sixteen boxes. So you're telling me you were getting
a box of forks for sixty cents. I don't know,
So I think I I always read these because I'm
interested to see what kind of numbers people post. I
(31:02):
think some people pull some s out of their bes.
Speaker 3 (31:07):
See if he has see if he has a menu.
Speaker 1 (31:09):
Oh, they got a minu poster, all right. But they
do high quality briskets, So it's not we're going to
get whatever we can find that's reasonable priced. Well, I
know for a fact that they're doing prime chicken. They're
doing prime briskets for sure.
Speaker 2 (31:27):
Yeah, but I'm doing prime briskets and there's still four
seventy eight pounds.
Speaker 1 (31:30):
But you're you're getting years from Sam's, not from higher
end not higher end UH providers. As we've established, not
all prime briskets are equal. And I have not seen
pork Hit two twenty yet. Well he's he's saying shoulders,
(31:53):
so I wonder if he's doing picnics. Well, now he's
doing actual shoulders. He's doing butts.
Speaker 3 (31:59):
He's doing butts. I've talked to him. I mean, I'm
talking about it when I was first opening.
Speaker 1 (32:03):
Yeah, so I don't know where he's getting to twenty.
I mean we're we're one seventy I think right now.
Speaker 3 (32:10):
So restaurant depot. I just paid a buck ninety Yeah,
has always been a buck anywhere from a buck ninety
eight to twenty eight. But yeah, Gordon's is like a
dollars seventy nine last week. Yeah, I don't just looking
looking at the many. I mean they nice looking menu.
Speaker 1 (32:28):
But yeah, I mean, are you gonna share it with
the rest of us? Are We're just gonna get stuck
on this Facebook.
Speaker 3 (32:31):
Manch Sorry I I didn't know what opened a new
tax plea. There we go. Sorry, Okay, so this is
what I can't see it? So can you see where's
(33:01):
this six meats under the meat platters? This is it
feeds too?
Speaker 1 (33:06):
Next to it feeds too? Yeah, that's two ounce portions.
Speaker 3 (33:17):
There's no side.
Speaker 1 (33:17):
Yeah, okay, two ouch pustions of any of the meats,
includes cornbread.
Speaker 2 (33:27):
Enclodes, corn bread, okay, yeah, a three ounce portion, so
that's from three out of two.
Speaker 3 (33:35):
I don't know, I can't see.
Speaker 1 (33:37):
It's it's yeah, it's very blurry for me. But so yeah,
I mean even at three ounce, you're at eighteen ounces,
so just over a pound. So feeding two, yeah, you're
each getting half a poundish. Yeah.
Speaker 3 (33:49):
Platters include three three ounce portions of any smoke made
of your choice. What's hold on? What's three ounces of ribs?
Speaker 1 (34:00):
Probably a bone.
Speaker 3 (34:01):
Probably a bone? Yeah.
Speaker 1 (34:03):
Yeah, So he's doing pulled chicken. So maybe he is
doing boneless skinless because it's easier to pull it and
you can just chop it.
Speaker 3 (34:15):
Yeah maybe, oh yeah, well stop share.
Speaker 1 (34:22):
But yeah, I mean it's I mean, yeah, don't buy
bone skinless chicken pies.
Speaker 3 (34:27):
I like it's many. We were doing drumsticks for a
while for a little while and just pulling the bonut
or pulling.
Speaker 1 (34:32):
The yeah off it. Yeah, yeah, there's yeah. I mean, sure,
it's a little bit extra labor, but we just keep
him in that. It's not sixty dollars a labor.
Speaker 3 (34:45):
We just keep him in the pan. We don't put
him on our same table, keep him in the bandon.
Speaker 2 (34:48):
You just got to watch out for that little tendon
bone or a little smaller guy.
Speaker 3 (34:56):
That's all. Yeah, what else you got going on?
Speaker 1 (35:08):
Nothing? I got nothing, all right, it's any point we're
raised there at where we said we had we had
to cut it.
Speaker 3 (35:16):
So yeah, I'm gonna start the smoker and put some
meat on.
Speaker 1 (35:20):
Excellent. Have a wonderful week, Skippy. We'll talk to you
all next week. I will make sure to get this up,
hopefully in timely matter. This week I will try. I
have much more time to make sure things are working properly.
So everybody, have a good day, have a good week,
and we'll talk to you on the other side. Goodbye, bye,
Thought, you know, maybe as as a move.
Speaker 2 (00:03):
No, not not not their current place. The current place
is a ship over here. At least I have some
sort of traffic that lies by right right anyway, it's
all good, dish, no good. Three and a half weeks
(00:25):
and you know what, I got a grand day in
a half weeks. You better get going on that renovation
you think you're starting today. He said, it'll take a week.
Speaker 1 (00:39):
Your mom says, expectations seem to be clearly defined.
Speaker 3 (00:45):
Please please assume they were.
Speaker 2 (00:48):
Please assume, please assume I have clearly defined every expectation
everything I've ever had, because I'm the person that if
I have to say it twice, I get angry, even though.
Speaker 1 (00:59):
You're just things.
Speaker 3 (01:01):
You're just angry, not an angry elf. We're gonna bok.
Got a big week coming up, a lot of invoices,
a lot of graduate graduation parties.
Speaker 1 (01:14):
We got nothing, zi zicho my Myseff is so happy.
We have zero catering this weekend, not a one. First
time in six weeks. I think that we have not
had Saturday and Sunday booked with catering. So the catering
(01:36):
we have is that no.
Speaker 2 (01:39):
Which is not I mean it's a catering, but not
necessarily so this this month we're up good to beat,
to beat the month we have to be.
Speaker 3 (02:01):
Oh, I don't know.
Speaker 1 (02:09):
Yeah, I only need another six thousand to beat last
month or last year June. Feeling pretty confident about that.
M I think we needed an average of like one
hundred dollars and the father five days rope.
Speaker 3 (02:25):
To do to do to do June. We have to
we need. I've already beat June. I've already beat June.
Speaker 2 (02:35):
So that's good, excellent. We still have another month left, yeah, yeah,
we have. So we got a food truck event tomorrow
for lunch. I was catering at Hillsdale College on Friday,
(02:55):
and then a food truck catering on the twenty eighth
or on Saturday, and then two pickups on Saturday. Sunday's
just shot day. Monday, got the got a big car
show at Melling Tool. Yeah, like we're we're getting into
July and July is big.
Speaker 1 (03:15):
Good.
Speaker 3 (03:16):
I'm going to hate my life in July.
Speaker 1 (03:20):
You're gonna love your life in July.
Speaker 3 (03:21):
Mean, well, if I can, I can find people June.
Speaker 1 (03:28):
Let's see here. I was just looking at our first
week of July, because July is typically our slowest month
of the year.
Speaker 3 (03:34):
It is that what you've told me.
Speaker 1 (03:36):
For the summer months, at least. I was looking to
see how we did that first week. Last year, we
did eleven thousand, and that was June thirtieth through July sixth.
This year it'll be so June twenty ninth through July fifth.
I think we'll beat I think we can beat it. Maybe,
(03:56):
I don't know. We had some pretty big days there.
I gotta look to see where we were on some
of these days. So I don't remember us being open
on the fifth. And oh that was Friday though, because
it was on a weird day last year.
Speaker 3 (04:15):
Right, yeah, thank so, I don't remember. I remember it
did to.
Speaker 1 (04:22):
July last year. So yeah, the fourth was so, yeah,
the fifth, we had a food truck Friday in the fifth.
So we had a pretty decent night there on the fifth. Okay,
fourth was on a Thursday. Okay, yeah, we had some
we had. It was a good week considering I.
Speaker 3 (04:42):
Thought you said, I thought you said last year it
was a good July. I thought it was years prior
were it was.
Speaker 1 (04:50):
Yeah, I mean compared, it was a good July. We
beat previously. It was our best July ever, but it
was still our slowest month of the summer. Okay, let
me look, yeah, last we last July, we we did
forty two seven in total sales for the month of
July versus I mean so, I mean, yeah, we were
(05:14):
at sixty in June and forty eight in August. So June, July,
and August are those two months, and then we were
back to sixty in September. So yeah, just those things,
and hopefully we have a good enough first week planned
for July that we can at least get close to
(05:36):
right that eleven. I think we can. I think we
have a pretty solid week planned as long as some
of these nights actually hit and we have good weather
that week. But if it stays, if the weather stays
like it is right now where we're you know, upper eighties,
low nineties with all the humidity, but there's a chance
of thunderstorms every day this week for us.
Speaker 3 (05:59):
Yeah, we're and again that's it's been a wave and
we're going to get that like.
Speaker 1 (06:04):
It's this summer. That's that's summer forecast in Michigan, especially
on the west side where you have the lake and
all the moisture coming off the lake, and it's just
what it is. It's we're gonna have a chance of
rain every day for the next two and a half months. Yeah,
so I try not to pay too close attention to
the forecast because it's all like it's like there's little
rain drops and it's like ten to fifteen percent, ten
to twenty percent, Like, yeah, I mean, we're not going
(06:28):
to get any huge soaker storms all day rains. Those
are the ones I have to look out for, you know.
When it's like eighty percent chance of rain, that that
I'm concerned about. But looks like our best chance for
rainer this week is Thursday, which is a catering day,
so that works out. I like it when it works
out that way. But yeah, yeah, busy. I'm not on
(06:53):
the truck at all this week, which is nice. I
might finally be able to get myself caught back up
and back into doing my admins things that I want
to do. He's trying to.
Speaker 3 (07:05):
Toe the damn thing. I wouldn't be on the truck either, Yeah,
I need to find somebody to tow it.
Speaker 1 (07:10):
But you're still working in the I mean like you're
actively working in the shop, like you're making food and
stuff in the shop too though. Yeah, but my my
food service duties are pretty minimal this week.
Speaker 3 (07:22):
Hey, is anybody is Chris surf safe?
Speaker 1 (07:25):
Yep, it has to be. You have to have somebody
that's I think set eighty percent. Yeah, yeah, so yeah,
eighty percent of the time someone needs to be surf
safe certified on the trailer. So, yep, I paid for it.
I will probably get Caleb certified as well at some point.
(07:47):
Just working towards you know that brick and mortar, we're
gonna have to have multiple people ready to go. Yeah, yeah,
I might be looking at another building here coming up
soon that No, it's I mean it's available, but there
(08:08):
was some an old Arby's that I thought came off
the market. But we could probably get into that for
less overall renovation money than this place.
Speaker 3 (08:21):
So do you believe in the in the.
Speaker 2 (08:28):
I don't know if it's the entrepreneural uh, saying like
it's it's okay to grow in debt.
Speaker 1 (08:48):
We don't carry any We try not to carry any debt.
Obviously for this project, we are going to have to. Yeah,
I think like I wouldn't spend for where we are
right now. I think you have to very carefully grow.
(09:12):
So this isn't a we're building a new we're building
are buying a lot and building a building. I think
that is asinine to do. I think people have, at
least as far as like restaurants can go and stuff.
I think people really overestimate what they're going to do
sales wise, which then makes them think that they can
(09:35):
afford more debt than that they can. So for us,
I mean we're talking less than one hundred thousand is
what we're going to need probably to get to where
we want to be with anything we were. I think
it's like sixty five is what we're thinking for that
other place. And that wasn't to get it to perfect.
(09:58):
That was to get it to open, and that was
I mean new floors and a new light fixtures, It
needed to be done, all the equipment, a walk and cooler,
like there was major purchases and some major renovation that
needed to be done in there. But when you look
at your loan terms and it's like, Okay, it's going
(10:19):
to cost us this much per week for this loan,
and then you look at what you have right now,
so you already look at your cash flow, like we
know that we can we can support this, and everything
else is still okay, like we have that extra money
that we can use towards this. I think people don't
go that far. I also think it's a lot harder
(10:40):
to get loans because of that.
Speaker 3 (10:43):
You know, it's not a graphic today.
Speaker 2 (10:45):
It's like loans banks will give eighteen year old loans
for college, but won't give like, what was it somebody
alone to like start a business or something like.
Speaker 3 (10:56):
That, Yeah, business or whatever.
Speaker 1 (10:59):
Yeah, it's it's crazy that there is such a high
ROI attached to a college degree, regardless of what your
degree is. Like, they don't ask what you're going to
school for. It's just okay, you're going to college. You know. Yeah,
it's crazy. But yeah, I mean for someone somebody like us,
(11:20):
where we've had double digit growth year over year and
no one will even look at us. Yeah, you know,
it's an instant no. So yeah, it's a it's kind
of crazy when you think about it like that. That's
why there's so many predatory places out there. And I
mean the places that will loan you money if you're
(11:43):
you know, you're paying back almost double by the time
it's said and done, you know, in their short term, like, yep,
we'll give you, We'll give you sixty five thousand dollars.
I asked to be paid back in two years, and
you're gonna end up paying back ninety thousand. Yeah, so,
which I mean if And that's kind of how it
(12:03):
was with our trailer. That's how we got our trailer.
That's the only thing that was available for us, you know,
and we made it work. A lot of people can't
make that work, you know, you know, they don't realize
how hard you have to work to be able to
make enough to sell enough food to be able to
make that math work. And yeah, it's crazy. That's where
(12:26):
that's where you separate entrepreneurs versus people that think would
just be fun to do it, you know, right at
all costs. We're going to make what we need to make.
I'm going to make sure whatever needs to happen is
going to happen for us to make those bills work.
Speaker 3 (12:44):
Yeah, yeah, exactly.
Speaker 1 (12:48):
So Yeah, for me, it's not I don't believe in
going into mass amounts of debt to keep your business
moving forward, you know, Yeah, I think it's got to
be so smart and really ideally, I wouldn't go into
any debt for it. If we had the cash on hand,
I would I would use that one. But yeah, I
(13:13):
mean we everything gets reinvested into our business pretty much,
so we don't keep a lot of cash on hand,
you know. And right now the cash we save is
for winter months. You know, Payroll keeps going through for
Chris and myself through the Winner and paying all the
other Verizon gets paid through the Winner and all the
other stuff. So yeah, once we get a place open
(13:38):
that we're running twelve months out of the year, our
cash flow is position changes dramatically that assuming we get
people through the door. So yeah, I'm hoping this. Uh,
I'm hoping to get into this Arby's and take a
look at it sometime in the next week or two.
I thought it came off the market because the sign
(13:58):
was down at the at the same time we were
looking at the other place. Yeah, but I drove by
today and there was a different realtor sign up, So
I don't know if they just switch realtors. Problem this
is this is a space that there's a lot of
community rumors swirling about the lot, that the lot is
sinking and that's why Arby's moved down the road to
(14:19):
a different a new building. All that has to be disclosed, though.
Speaker 3 (14:25):
So.
Speaker 1 (14:28):
We'll find out the facts that we have.
Speaker 3 (14:30):
We have something like that.
Speaker 2 (14:31):
Across the street there's a there's an old dry cleaner
that literally has not been in a dry cleaner in
like two years. Even though it's hilarious that I see
at least one person a week stop there and try
to get their dry cleaning. But I noticed there was
a guy or a couple of guys out in our
parking lot drilling to take corese samples. And I guess
(14:51):
the old dry cleaner used to dump all the dry
cleaner chemicals out the back door, so so that that
they're trying to figure out how far it might have
leached into the ground and how far it's gone. Good,
And there's a daycare, like I don't know half of water, so.
Speaker 1 (15:17):
Well it'll leak into those lood pipes you guys have
over there.
Speaker 3 (15:20):
We don't have any water. We probably have a full
of lead pipes.
Speaker 1 (15:24):
Probably it's probably wooden the systems sold over there.
Speaker 3 (15:27):
It's probably uh summer vacation.
Speaker 1 (15:39):
Those words are foreign to me. Are you talking about
for the kids. Oh, that they're having the time of
their life. I got my Uh, I got my costcovery
work checked last week.
Speaker 3 (15:49):
Oh you don't get those.
Speaker 1 (15:53):
You don't go to costco.
Speaker 3 (15:55):
I don't go to costco very often.
Speaker 1 (15:57):
Yeah. Seven hundred and eighty something dollars woo. Yeah. I
bought myself a Gorilla wagon. Oh yeah those are yeah.
Those it's got a little handlic dumps, super easy. So
I got that. And I got a pool, Oh, a
big one, twenty by twelve above.
Speaker 3 (16:19):
Yeah.
Speaker 1 (16:23):
As I've explained, as I've explained everybody in the house,
this takes some prep. There's some leveling that needs to
be done.
Speaker 3 (16:33):
That is not a Is that what Josh was doing
this week?
Speaker 1 (16:36):
No, I was. I was working all week last week.
I worked a lot last week. This week, yes, this week.
My goal is uh the weekend, to have it done
by the weekend. So well, yeah, I mean I picked
that up I think on Tuesday or Wednesday, and everybody
looking at the forecast of the nineties, So it is
it gonna be ready this week? It is.
Speaker 3 (17:00):
Until I'm move.
Speaker 1 (17:01):
I made so much macaroni and cheese last week. Consequently,
I threw away a whole lot of mac and cheese
on Saturday. But yeah, we had twenty twenty two pans
ready to go for Saturday. Twenty two half pans of
back and cheese ready to go on Saturday. I threw
away twelve.
Speaker 3 (17:21):
So if you Okay, so first couple hours into into
an event, like you're you're expecting a lot. Have you
ever adjusted your portion sizes so you're not throwing stuff away?
Speaker 1 (17:35):
We definitely went heavier towards the end of the night. Okay,
like we're hooking some hooking some people up.
Speaker 3 (17:41):
Oh you want to lead it, mac here's a half man.
Speaker 1 (17:45):
And then I mean so anytime we do that, we're
like just so you guys know, if you come back
out to the truck, it's not going to be this big.
But yeah, I mean yeah, would you were is there
is there maybe a reason or something that you didn't
want to because you're downtown at calder Plaza, which is
I mean a well known area yep, somewhat easy to
(18:06):
get to. Yeah, would you just post that, hey we
made a lot of food for today, deal time and
try to sell it, like do it a couple hours
before you're supposed to close. And we've done that before.
But with the whole generator issue. Man, it was just
such chaosts that at that point we were just trying
(18:27):
to get the hell out of there, things cleaned it,
get stuff cleaned up to a point where we can leave.
I mean we and those last two hours it actually
picked up a little bit, I mean, nothing like crazy.
Then we did a couple of like three sixties the
last two hours. Sun started to go down and started
to cool off a little bit. But man, I tell
(18:49):
you what, what great, what a great environment, what a
great festival, what great people, fantastic people watching. We will
go back next year. One hundred percent will be there
for both days next year. I'm gonna say that this
was the fluke year for them as far as Mars
and the weather. Uh huh. How many trucks fourteen so
(19:16):
not a ton for the amount of people that they
I mean, this is an event where they're expecting twenty
thousand people. Yeah, so that that two hundred, two hundred
vendors on the streets. They had two blocks of roads closed.
So yeah, it's I mean it's I think it's the
biggest one in Michigan. I think it's bigger than Detroit's.
(19:40):
So yeah, It's one of those things that it just
it just is what it is. And hopefully our bad
luck on events from a couple of years ago isn't
rearing its head again that whatever event we go to
is a ghost town.
Speaker 3 (19:54):
We have our pride for our town, pride fast in August.
Speaker 1 (20:03):
You know, we wanted to stand on its own. We
don't want to get lost in the shuffle of all
the other ones.
Speaker 3 (20:08):
I'm just tell people, I'm prideful every day.
Speaker 1 (20:11):
That's right. But yeah, people watching was fantastic, a lot
of great shirts, a lot of cool people. I had
a long conversation about whether or not we had any
large pickles. H and the dude was just looking for
a kosher pick like a full size pickle. But yeah,
(20:33):
it was uh, there's a guy word.
Speaker 3 (20:36):
Realize what you just did. Yeah, he was just looking
for a full sized pickle.
Speaker 1 (20:42):
I said, a full sized pickle. There was there was
no ringing.
Speaker 3 (20:46):
You went up and down.
Speaker 1 (20:47):
Whatever you do in your own time, Skippy is up
to you.
Speaker 3 (20:50):
So, speaking of full sized pickles, we we've been buying
the big five gallon bucket from GFS mm hmm slice
pickles and they didn't have any. All they had was
the spears and the holes, the whole pickles.
Speaker 1 (21:08):
Not the hose. The holes the hose.
Speaker 2 (21:11):
So I had bought a mandolin to slice like onions
and peppers and whatever, and I didn't realize that it
has like a cringle cut slicer attachment.
Speaker 3 (21:22):
So we bought the whole pickles and we're just.
Speaker 1 (21:26):
Just go now freshly slice. We don't freshly slice our brisket.
Maybe will our pickles speaking of freshly sliced?
Speaker 3 (21:38):
Okay, and Matt oh, okay.
Speaker 1 (21:49):
Not Matt. That was Angie, Angie, glad to see right.
We might try to. We might add to our catering
services a carving.
Speaker 3 (22:00):
Station next year because you're not busy enough.
Speaker 1 (22:07):
There's always opportunity to make more money and to provide
extra service.
Speaker 3 (22:13):
But you're not one. I mean, are you actually gonna
charge for something like that?
Speaker 1 (22:18):
Yeah, to have someone on site carving brisket to order, yes,
one hundred.
Speaker 3 (22:24):
And do you you think that is? That would be
a popular option?
Speaker 1 (22:29):
Only one way to find out what we We put
it on the list and no one gets it. What's what?
Are we out? A heat lamp and a cutting board?
We're already on site for weddings. For most weddings, we're
already on site for the entirety of dinner service.
Speaker 2 (22:47):
Okay, so when you on your catering menu you have brisket,
is it is only one options?
Speaker 1 (22:53):
Is it chopped or too? No, it's chopped brisket on there.
If someone asks if they can get sliced, will do
it slice for them? But typically yeah, well, I think
we've had two people ask if they can get slice
brisket instead of chopped.
Speaker 3 (23:07):
So if you do a carving station, then you're going
to offer slicer sket.
Speaker 1 (23:11):
It does be slice per Yeah, it does be slice
per skit, but you'll obviously charge you're because you're paying
for an extra staff person. Sure, because we still have
to have other people filling Like it's a whole other
person that needs to be on site because they're still
filling the other chafing dishes. So yeah, maybe even do
(23:33):
hand pulled pork while we're on site to pull pork order.
Speaker 3 (23:38):
It's not go too far.
Speaker 1 (23:39):
But hey, man, it's all about the show. People are
all about. People are all about unique wedding experiences. That
is something so people, that's something that you know, Yeah,
what about a mac and cheese cheese fountain. So do
like extra big noodles that they can put underneath the
(24:01):
cheese phone.
Speaker 3 (24:03):
Okay, okay, hold on, just because you said that, Just
because you said that, there's a couple on TikTok that
had been making food ah creations. Right they made the
mac and or they made the mashed potato volcano. Okay
with with with a fountain of gray and a gravy
(24:25):
thing with little dino nuggets at the bottom.
Speaker 1 (24:30):
Did they have the Jurassic Park theme?
Speaker 3 (24:32):
And the another one they made?
Speaker 1 (24:34):
Uh?
Speaker 3 (24:35):
They went to there. They bought us like a sand
castle thing and stuff to raft mac and cheese made
of mac and cheese castle anyway. See, yeah, make a
mac and cheese castle, all these things. So I don't
think I don't think ours would stay together in a
castle mode?
Speaker 1 (24:53):
No? Probably not, No, probably not. But yeah, I mean
getting tired of your new toodles? No, why would I
get tired of my noodles?
Speaker 4 (25:05):
You can't kind of tired of my noodles. It's not
about you, skipy are your are your? Are your customers saying?
You know what would be great if we could have
a different noodle every day?
Speaker 3 (25:21):
Noodle?
Speaker 1 (25:21):
Yeah? Can we have a rig of Tony Wednesday Fridays.
Speaker 3 (25:29):
How's your angry Mac doing good?
Speaker 1 (25:32):
We had it? Yeah, we sold it. We had a
ton of them yesterday at the open house. Really yeah.
Speaker 3 (25:40):
Yeah, we definitely have them with the full menu.
Speaker 1 (25:43):
Yeah, do it occasionally. We don't.
Speaker 3 (25:46):
Twenty four hundred minimum.
Speaker 4 (25:48):
Uh.
Speaker 1 (25:50):
Twenty two for that one. Mhmm. But I'm going out
next year. I'm definitely going by headcount. Yeah. So so
it'll we're gonna we're gonna figure out a price that's
per person for it, just because our minimums are fine,
I mean whatever. But like three weeks out they said, yeah,
(26:13):
I think we're going to probably be expecting like two
hundred and fifty people. I'm like, okay, but now I
have to prep food for two hundred and fifty people,
and does my minimum? Does the minimum now, all of
a sudden, doesn't cover what the possibility of food is,
you know. So that's that's closer to a four thousand
dollars type of thing versus a twenty two hundred dollars thing.
(26:35):
If you're at fifteen our average person's fifteen dollars ticket,
give or take. Yeah, I mean that's a sandwich and
a drinker so it's it's like, okay, so now I
got a prep extra food and hope that you guys
are gonna go versus making sure we're covered. So and
that doesn't happen a lot, but a lot of people
(26:55):
it's a common follow up question when we give the minimums. Okay,
so how many people does twelve hundred dollars feet? Yeah,
so we average about fifteen dollars a person. So so
I think we're just just to make it less confusing.
Speaker 3 (27:12):
That's so I changed our wing prices to do their like.
Speaker 2 (27:18):
For that type of question, because we have said like
fifteen bucks a pound, and I'm like, everybody's like, well,
how many is in a pound? I said anywhere from
like eight to ten. So now we're doing like ten
bucks for half dozen and eighteen a dozen.
Speaker 3 (27:32):
That's it's weak people know.
Speaker 1 (27:36):
So that when we originally started doing wings, we did
it by the pound, and then we switched to half
dozen and dozen, and then this year we switched back
to by the pound because the price was fluctuating so much. Yeah,
you know, and the size of the wings was fluctuating
so much.
Speaker 3 (27:51):
It's pretty sad that you can get a full case
of wings for sixty five bucks, but a case of
boone the skinless thighs is like one hundred and twenty.
Speaker 1 (28:01):
Well, I want to sell fire wise.
Speaker 3 (28:04):
Yeah, I thought sounds post.
Speaker 1 (28:07):
I really wanted to comment. I really really wanted to
comment on his post. I was good with everything until
he got to the cases of chicken. So he used
to cost fifty dollars, now cost one hundred and twenty.
Like what chicken are you buying that you're paying one
hundred Like, I don't think he's doing boneus skinless size,
(28:30):
you know, but a case of quarters is twenty eight dollars. Yeah, case. Yeah,
it's like I haven't seen a case of chicken for
unless breasts maybe No, I am what does he cooking? Yeah?
What is he cooking that he's spend one hundred and
twenty bucks a case? But yeah, I think people throw
(28:52):
in one of those weird like yeah, odd ball numbers
just to help justify it.
Speaker 2 (28:58):
So for for anybody on the YouTube channel, this is
what we're talking about. So back in twenty nineteen, we
paid a dollars seventy a pounds of brisket ninety cents
a pound for shoulder case of chicken thirty five case
of four seven, So where's he getting it for five
sixty a pound for brisket He's so.
Speaker 1 (29:21):
He's not cooking off the shelf from GFS or Costco.
I think they're doing I think they're doing higher at brisket.
If I remember right.
Speaker 2 (29:32):
I was looking at US Foods to get a delivery
during the middle of the week so I didn't have
to go shopping.
Speaker 3 (29:37):
Their brisket price was six nineteen a pound for normal comodity.
I can tell you winter restaurants today and paid five
oh seven Costco.
Speaker 1 (29:47):
Okay, So I was at Costco yesterday in the case
it was four ninety nine, and I asked him, I said, gosh,
what's going on with these brisket prices. He's like, look
at this, and he showed me all their items. We're
going up by ten percent this week. But here's the kicker.
If you look at beef futures, it's been going down
(30:09):
every month the cost of beef. So the cost of
beef has been going down every month, but the price
of products is going up. We're still he said, We're
still high at forty dollars hired right now than this
time last year. Though for the cost of full cattle.
All right, So where was he getting a whole case
(30:30):
of forks for seven dollars? Is what I want to know.
Oh shit, at any point in time in the last
fifty years, where's he.
Speaker 3 (30:37):
Find Where's he finding a case of forks for twenty four.
Speaker 1 (30:41):
That's that's sixteen boxes of forks in the cases we get,
there's sixteen boxes. So you're telling me you were getting
a box of forks for sixty cents. I don't know,
So I think I I always read these because I'm
interested to see what kind of numbers people post. I
(31:02):
think some people pull some s out of their bes.
Speaker 3 (31:07):
See if he has see if he has a menu.
Speaker 1 (31:09):
Oh, they got a minu poster, all right. But they
do high quality briskets, So it's not we're going to
get whatever we can find that's reasonable priced. Well, I
know for a fact that they're doing prime chicken. They're
doing prime briskets for sure.
Speaker 2 (31:27):
Yeah, but I'm doing prime briskets and there's still four
seventy eight pounds.
Speaker 1 (31:30):
But you're you're getting years from Sam's, not from higher
end not higher end UH providers. As we've established, not
all prime briskets are equal. And I have not seen
pork Hit two twenty yet. Well he's he's saying shoulders,
(31:53):
so I wonder if he's doing picnics. Well, now he's
doing actual shoulders. He's doing butts.
Speaker 3 (31:59):
He's doing butts. I've talked to him. I mean, I'm
talking about it when I was first opening.
Speaker 1 (32:03):
Yeah, so I don't know where he's getting to twenty.
I mean we're we're one seventy I think right now.
Speaker 3 (32:10):
So restaurant depot. I just paid a buck ninety Yeah,
has always been a buck anywhere from a buck ninety
eight to twenty eight. But yeah, Gordon's is like a
dollars seventy nine last week. Yeah, I don't just looking
looking at the many. I mean they nice looking menu.
Speaker 1 (32:28):
But yeah, I mean, are you gonna share it with
the rest of us? Are We're just gonna get stuck
on this Facebook.
Speaker 3 (32:31):
Manch Sorry I I didn't know what opened a new
tax plea. There we go. Sorry, Okay, so this is
what I can't see it? So can you see where's
(33:01):
this six meats under the meat platters? This is it
feeds too?
Speaker 1 (33:06):
Next to it feeds too? Yeah, that's two ounce portions.
Speaker 3 (33:17):
There's no side.
Speaker 1 (33:17):
Yeah, okay, two ouch pustions of any of the meats,
includes cornbread.
Speaker 2 (33:27):
Enclodes, corn bread, okay, yeah, a three ounce portion, so
that's from three out of two.
Speaker 3 (33:35):
I don't know, I can't see.
Speaker 1 (33:37):
It's it's yeah, it's very blurry for me. But so yeah,
I mean even at three ounce, you're at eighteen ounces,
so just over a pound. So feeding two, yeah, you're
each getting half a poundish. Yeah.
Speaker 3 (33:49):
Platters include three three ounce portions of any smoke made
of your choice. What's hold on? What's three ounces of ribs?
Speaker 1 (34:00):
Probably a bone.
Speaker 3 (34:01):
Probably a bone? Yeah.
Speaker 1 (34:03):
Yeah, So he's doing pulled chicken. So maybe he is
doing boneless skinless because it's easier to pull it and
you can just chop it.
Speaker 3 (34:15):
Yeah maybe, oh yeah, well stop share.
Speaker 1 (34:22):
But yeah, I mean it's I mean, yeah, don't buy
bone skinless chicken pies.
Speaker 3 (34:27):
I like it's many. We were doing drumsticks for a
while for a little while and just pulling the bonut
or pulling.
Speaker 1 (34:32):
The yeah off it. Yeah, yeah, there's yeah. I mean, sure,
it's a little bit extra labor, but we just keep
him in that. It's not sixty dollars a labor.
Speaker 3 (34:45):
We just keep him in the pan. We don't put
him on our same table, keep him in the bandon.
Speaker 2 (34:48):
You just got to watch out for that little tendon
bone or a little smaller guy.
Speaker 3 (34:56):
That's all. Yeah, what else you got going on?
Speaker 1 (35:08):
Nothing? I got nothing, all right, it's any point we're
raised there at where we said we had we had
to cut it.
Speaker 3 (35:16):
So yeah, I'm gonna start the smoker and put some
meat on.
Speaker 1 (35:20):
Excellent. Have a wonderful week, Skippy. We'll talk to you
all next week. I will make sure to get this up,
hopefully in timely matter. This week I will try. I
have much more time to make sure things are working properly.
So everybody, have a good day, have a good week,
and we'll talk to you on the other side. Goodbye, bye,
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