November 29, 2025 • 29 mins
Live from Wendy's in Mission Viejo, with special guest, KFI's Bill Handel! The countdown to PastaThon and Thanksgiving is on!
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Speaker 1 (00:00):
Hey, it's Niel Savedri.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Purport
on demand on the iHeartRadio app.
Speaker 1 (00:21):
Let Me Teach You got it. Let Me teach you
it six Let Me tad you hurt everywhere the iHeartRadio app.
Speaker 2 (00:34):
Hey everybody, it's the four Report, All Things Food, Beverage
and beyond.
Speaker 1 (00:38):
Happy Saturday to you.
Speaker 2 (00:40):
We're celebrating Pastathon and it is Pastathon season, so we're
focused on that. As we're broadcasting live, Bill handles on
his way out, shaking hands and being mobbed by one person,
but they're very, very eager to meet him. We're in
Mission Via. Here's the deal. And I've heard from a
(01:01):
couple of people. Now there are two Wendy's on Alicia
on Mission Viejo. There's one by the Yeah, one by
the five freeway that's not the one we're at. Still
has great food, it's just not the one we're over
here by Olympiad. I think is what this is is
that Olympiad and Alicia Parkway two three zero two to two.
(01:25):
So come by here. I've seen some people come by
and say, hey, there was other people looking for.
Speaker 1 (01:29):
You down at the other one. We're here, come by,
say hello, We're happy to meet you.
Speaker 2 (01:35):
I'll be here untill five o'clock and then we'll hand
everything over to Tiffany Hobbs. Wave hello, Tiffany Hobbs. This
is Tiffany Hobbs. Ladies and gentlemen, isn't she lovely?
Speaker 1 (01:46):
Yeah? I know, and you thought only ugly people were
on radio.
Speaker 2 (01:50):
But Tiffany Hobbs is going to take over until seven o'clock.
Keep in mind, we're here to remind you of the
need of Postathon and what it does. Postathon is for
the sole purpose of raising money for Katina's Club. Katina's
Club is a love project from the wonderful Bruno Serrato.
(02:12):
His mother, Katerina, the namesake for the organization, really touched
his heart one day when she saw some kid eating.
Speaker 1 (02:22):
Potato chips for dinner.
Speaker 2 (02:23):
That was the meal, potato chips, and she looked at
her son, a world renowned chef, and said, you know,
get some pasta or something. Feed these kids. And it
turned into a huge affair to this point where Bruno
and his team at the Anaheim White House make sure
(02:45):
that they feed children and it grows every single year,
every single year, more and more children are helped out
and even parents too, along with helping them start a
life in a new apartment if need be. It just
has become something that has grown above and beyond its
(03:06):
origins and through this and our very own Michelle Cube,
who has helped put this stuff together and every year
looks to grow it in different ways. To say thank
you to you folks, because the reality is, and this
number is just mind boggling. Again, if you didn't hear,
since twenty ten when we started this, you the KFI
(03:28):
listener has raised over eight hundred and five million dollars
eight point five million dollars since twenty ten.
Speaker 1 (03:40):
That's massive, right, So that is huge.
Speaker 2 (03:45):
Also, almost a million pounds of pasta and sauce by
Bill Handle. Look at I want you to notice. Bill
Handle never leaves empty ended. He's got a big bag
filled with the chicken tenders. They're really good, they really
are excellent. And you know, it's funny we're here at
Wendy's in Mission via Ho and you know, talking about
(04:09):
the pasathon. But Wendy's has partnered with us for multiple
years and really one of the coolest thing is if
is I'm holding in my hand here Wendy's thank You
for your donation little coupon book And the key is
if you give five dollars or more when you donate
here at any Southern California Wendy's, you'll get one of
(04:31):
these thank you booklets from Wendy's. And for participating at
Katarina's Club, the cool thing is inside here is worth more.
Speaker 1 (04:40):
Than five dollars.
Speaker 2 (04:41):
I mean they have free kids meal and free four
piece nuggets and four piece French toasticks and more. This
is worth more than five bucks. But if you give
at least five bucks, they will say thank you with
that as well. We're also going to be doing starting
on Monday. There will be the auctions that people in joy.
If you want to do some special once in a
(05:03):
lifetime type, you know, experience with a KFI host, then
you'll be able to do that and bid on those.
The one that Bill and I are doing is going
to take place.
Speaker 1 (05:14):
At Bill's house.
Speaker 2 (05:15):
It's first time he's ever opened his door to any
anybody really, not even just listeners, but anybody. He doesn't
let family in, pretty much locks up behind himself when
he gets in there. But very cool. He came up
with this idea. We're gonna do a backyard barbecue. We're
gonna have great food. We're gonna have some chefs and
some pitmasters there. And he said to the highest bidder,
(05:40):
they can bring a friend and listener can come to
this broadcast. It'll be on a Saturday, So I'll broadcast
live from Bill's house, his backyard, and we'll have a
great feast that will be super duper exclusive and one year,
one year's worth of Zelman's and God as some measure
(06:01):
stall knives set because when you go to Bill's house,
listeners should have knives and it'll it'll be a great deal.
But also Gary and Shannon are doing some things, Dean
Sharp is doing some some things. Everybody's kind of doing
their spin on it. So you can check that out
at the KFI website orpustlon dot com. Starting on Monday,
(06:24):
will be a great thing. So more show to come.
There's some folks we're going to talk to as well,
so go know where you're.
Speaker 3 (06:31):
Listening to The Fork Report with Nil Savedra on demand
from KFI AM six forty.
Speaker 2 (06:38):
Hey everybody, it's the Fork Report. I'm Neil Savedra. Thanks
for hanging out today. It's a special shows. We're out
in Orange County today in Mission via Ho. To be exact,
we're on the corridor of Olympiad and Alicia Parkway here
at two three zero two to two in Mission via
Ho at the Wendy's here, they're hosting us and very kind.
(06:59):
They're going to host me until five and then I'm
going to hand the mic over to Miss Tiffitity Hobbs
and she's going to go until seven. So be sure
to come on out if you can't make it now.
Bill Handle was here and just just left with a
bag full of chicken tenders. Yeah he he, He leaves
nowhere without free stuff. It's kind of who he is
(07:24):
and we love him for it. But we're having a
good time out here. Thrilled about the Pastathon twenty twenty five.
Of course, the big day is going to be December second. Well,
we all are out, all of us are going to
be out at the Anaheim White House, broadcasting live there
as we achieve.
Speaker 1 (07:44):
So this is year.
Speaker 2 (07:45):
Fifteen I think of the Pastathon and it just continues
to get bigger and bigger. Wendy's has been a great
partner as we raise money for Katerina's Club. We've talked
about their their gift to you when you don't eight
five dollars or more, is this coupon book with great
freebies for you? And now we have our two arrow
(08:08):
is it zuninga zuninga. Put the headphones on if you would,
and we're gonna put this right here. You're the director
of operations, correct, Okay, so you gosh, so you're juggling
a lot of things all the time and making sure
everything stays afloat and consistent.
Speaker 4 (08:25):
Right, correct?
Speaker 2 (08:26):
So what walk us through your day? What are some
things that you do for Wendy's.
Speaker 4 (08:30):
Well, make sure that we deliver hot, fresh food with
a smile to every single customer. And obviously we're a business,
so we have to look at the matrix sure sales,
labor and safety of things.
Speaker 2 (08:41):
What do you do if you walk in and somebody
is serving great food hot to the customer, but the
smiles a little weak?
Speaker 1 (08:50):
Do you pull them aside?
Speaker 4 (08:51):
I go behind them and go.
Speaker 1 (08:56):
Like like a theater mom or dance mom. The smiles
everybody especially.
Speaker 4 (09:03):
That makes a trick. They smile back. I go, you see,
you have a great smile.
Speaker 2 (09:05):
So seeing easy pasy the attitude is very important when
it comes to quick service.
Speaker 1 (09:12):
It's not just getting you.
Speaker 2 (09:14):
Know, good hot meal at a good price, but it
does mean a lot when you're connected with people that
are saying, how can I help you?
Speaker 1 (09:22):
In the hospitality part.
Speaker 4 (09:24):
This job is hard. I mean if people that lost
in these jobs you really like it, Okay, if you're
not a people person, you're not gonna make it in
the fast food industry. And that this applies to full
line and quick service restaurant. So people that have a
long time is because you really like it and you're
a people person.
Speaker 2 (09:42):
When when it comes to training, obviously the anybody working
behind the counter understanding the point of serf, point of sale,
or any any of these things, they've got to learn
how to use the equipment. Is there a part that's
just about the hospitality part when you're training people the
work here?
Speaker 4 (10:00):
Absolutely? And when does we have a detailed training system
that we actually call it four corner training. We show you,
read it, we show it to you, we certify you,
and they we have a specific module that is called
Welcome to Wendays that we have to have every single
person that starts to look at it.
Speaker 2 (10:21):
Oh and then they know how properly they interact and
all of those.
Speaker 4 (10:25):
Things correct, And you have a coach and then the
coach says, you know, doing it is ongoing training. Sho
shouldered to shoulder.
Speaker 1 (10:30):
One on one.
Speaker 2 (10:32):
The you know how you receive your food and once
you first open that up, I don't care if you're
sitting in the restaurant or if you're going to drive
through the way it's packaged and all of that has
to be universal.
Speaker 4 (10:44):
Yeah, yeah, so whatever when did you go to it
is going to be done the same way. So yes,
that's part of training.
Speaker 2 (10:51):
How are things that that that aren't sold at other
fast food restaurants? Things like the wonderful chili or the
baked potato?
Speaker 1 (11:02):
How do those do well?
Speaker 4 (11:05):
Actually, the only quick suburb restaurant that order that has
a potato. I don't see anybody else having it, but
a lot of people come for that.
Speaker 1 (11:13):
Yeah, is great, Tiffany.
Speaker 2 (11:16):
Tiffany leads the round of a bluff you and that
baked potato.
Speaker 1 (11:21):
I'm here for that baked potato.
Speaker 4 (11:23):
Correct.
Speaker 2 (11:25):
So it really is excellent and it's a great option
for something quick and healthful and nutritious and something you
can personalize. If you want to judge up with some
stuff or you can get my wife likes to get
it plain. And you know having that item is not easy.
(11:47):
Baked potato, the size of the product, for one, the
consistency of the size of the potato and how to
cook them properly.
Speaker 1 (11:56):
All that is.
Speaker 2 (11:57):
It kind of goes in the face of what fast
food is because you have to do it kind of
lower and slower.
Speaker 4 (12:04):
Well, we have procedures as well, but we had two
kinds of omens. One of them cooked two potatoes in
six minutes, so we call it the fast oven. That
is the latest or the latest. But then the regular
convention over and it takes one hour to cook. Yeah,
and then we also have systems that tells you how
many potatoes to cook ahead of time to be ready.
Speaker 2 (12:23):
So we have you'd have to know if Tiffany Hobbs
was going to be coming by how many takes he's
in front of the line baked potato, I say, baked
you save potatoes. Yeah, I'm impressed knowing how things have
to work in a fast food situation that Wendys would
(12:46):
even tackle that.
Speaker 4 (12:47):
Well, we have ten systems, systems of prisional systems that
we stick to it, we will be successful and we
had trained for older systems.
Speaker 1 (12:55):
Stick around.
Speaker 2 (12:56):
We'll talk more with Arturo talking about operations for Wendy's.
There are partners for posthon of course, you can find
out more at pasthon dot com, KFI AM six forty
keyword Pasthon. But these things, this is very important to
us each year, and your participation is all of it.
(13:17):
The reality is you are the ones that are giving
and donating and you just do so great with Katarina's Club.
Speaker 1 (13:26):
We just could not appreciate you more.
Speaker 3 (13:28):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (13:35):
Hey, everybody, it's the Fork Report, all things food, beverage
and beyond. I am your friendly neighborhood Fork reporter Neil Savedra.
How do you do broadcasting live out here? In mission
via mission via.
Speaker 1 (13:52):
I'm fishing Lanejo and this God. We're with Wimbis, Wendy
after Dark, Wemby's. We're eating the chicken feet.
Speaker 5 (14:04):
A new item on the menu.
Speaker 1 (14:05):
Yeah. No, we're out here broadcasting live PASTA season is
here and Wendy's is a great partner.
Speaker 2 (14:11):
We're in mission Viejo on Alicia Parkway, but we're not
the one by the five freeware.
Speaker 1 (14:16):
We're down just about three miles from.
Speaker 2 (14:18):
There at two three zero two to two Alisha Parkway,
and I think the crossroad here is Olympiad, so that's
where you'll find us. I'm here for the next twenty
five thirty minutes and then my friend Tiffany Hobbs is
going to take over till seven, so please come out
and say hello and come out and donate.
Speaker 1 (14:41):
Wendy's is doing a lot here. Tiffany, how are you,
my dear?
Speaker 6 (14:44):
I am well and well fed from the credit up
tenders that have been going around.
Speaker 1 (14:49):
We do all right, Oh Mike, we do all right.
There's always great food around here.
Speaker 6 (14:54):
I can tell you that I do feel at ease
being an Orange County. I didn't even put on my
club on my car. Yeah right, I didn't even feel
the need to take extra safety precautions.
Speaker 5 (15:03):
In the parking lot.
Speaker 1 (15:04):
You don't have to worry about all that nice out here.
Speaker 2 (15:06):
And Arturo is here with us. He is the director
of operations. You guys met we were kind of going through,
uh you know how they Consistency is huge for anybody
that knows what it takes to do a restaurant. To
duplicate something every night in a way that's consistent is hard.
(15:27):
Now you have to do that through multiple locations with
different people at every location, and that becomes near impossibility.
So training is going to be key. Do you have
somebody that goes through and change like does like I
don't know what they used to call those shoppers, like
the secret shopper guys, you have someone that goes through
(15:50):
to check and make sure that that they don't know,
you know, because you walk in, everybody's gonna know who
you are. So someone else goes in and says, yeah,
I would like some chicken feed, and they go, oh.
Speaker 1 (16:00):
Sir, those are chicken tenders and go through that whole business.
Speaker 4 (16:04):
So we do have people that do that, but I
like it to work with Sigama district managers and they
are the ones that actually shop in the restaurant. That's
part of their beginning of the day. We go to
the drive through, the experiment, experience with the customer gets
I do the same thing. Sometimes you know, they don't
know me, but they know that, but then we actually
(16:25):
switch them. They would shop somebody else's district, so they
get their different experience, so they don't know who they are.
Speaker 2 (16:31):
If you're doing it and they do it wrong, do
you go ah and then like pretend like you're pulling
off a mask.
Speaker 1 (16:36):
But do yo, you didn't do it right?
Speaker 2 (16:40):
I mean so, or in the reverse, when you see
somebody doing it right or their perks or the things
to recognize, uh, you know, consistency.
Speaker 4 (16:48):
Personally, I give him a pens when the pins or
a Starbucks skafe card. Oh, we celebrate on the.
Speaker 1 (16:54):
Spot, so like a lapel pen type thing. That's pretty cool.
Speaker 6 (16:57):
I love how Starbucks gift card is like the universal
symbol of friendship and gratitude.
Speaker 5 (17:03):
You get one of those, you know you're doing something right.
Speaker 4 (17:04):
Everybody likes.
Speaker 1 (17:05):
Everyone's worth more than money.
Speaker 5 (17:07):
Whoa gosh, you're like you absolutely.
Speaker 1 (17:09):
Here it's for Starbucks. Oh I did something right. Yeah,
it's it is like it's never gonna be like, oh, you're.
Speaker 5 (17:20):
Not turning it down, even if you don't drink Starbucks.
Speaker 1 (17:22):
Somebody is you're gonna throw that out.
Speaker 2 (17:24):
It's collateral somewhere and nowhere. I got this great regifting
option exactly. So how many stores are you overseeing? I
oversee twenty five twenty five? How do you how do
you do that consistently?
Speaker 5 (17:39):
Did you want to clap for that?
Speaker 1 (17:40):
Oh?
Speaker 4 (17:43):
Well, I have a thirty four. I have a great team.
I have six uh great district managers that they have
anywhere from toto six restaurants.
Speaker 2 (17:53):
You are being requested from one of your great district Yeah?
Could we get that written down? He says, where's my
Starbucks card?
Speaker 4 (18:04):
So they each one of them. I have to talk
to them instead of talking to twenty five occasions because
I'm talking to twenty five but week closely impossible on
one day, and sometimes we have to touch up you know,
all those matrixs and things like that, because things happen
in every single store.
Speaker 1 (18:19):
Yeah, every day, and they're going to be unique.
Speaker 2 (18:21):
So what is a potential issue that you'd have to
deal with that you'd get a call from the store
or that would come to your purview.
Speaker 4 (18:32):
There's different levels for me that the one that gets
is we out of power, we're out of water because
somebody stole the backflow device.
Speaker 1 (18:43):
Oh yeah, oh man knocking wood.
Speaker 4 (18:46):
It would be a robbery which we haven't had in
a long time, which I'm not going to wait God, sure, okay,
things of that nature, so emergencies, but anything like that,
the dn'ts take care of about that, I mean not
but things that I will get the direct call those issues.
Speaker 2 (19:01):
Well, I think it's safe to say that if if
any any bald guy comes in with a mask and
holds up for chicken fingers, that or the chicken tenders,
that you got to check on Bill handle because I'd
never seen him happier than when he left here with
a bag. He looked like Santa, except for the sack
(19:23):
was paper. Yeah, but he would he look like when
I bitted to it, I go, oh, this is good.
And he took one and he's like I saw the
light go off inside him. So he may come back again.
Just tell him that when we're not broadcasting, he doesn't
get free food.
Speaker 1 (19:38):
Got it, because he's going to expect that. Now they're
gonna think that's just a thing. Yeah, they know me.
Speaker 2 (19:44):
Now I'm Bill Handling. You walk in, they give you food, Well,
that's awesome, it's great. I like for people listening that
listen to the Foker Port and I'm always talking about
you know, front of the house, in the kitchen, back
of the house, all these different things. And what goes
into running a restaurant of any kind, whether it's quick serve,
(20:05):
fast food, whatever it is, that to get consistency is
you've got to have people like you on the team.
And I want them to know that there's layers of that.
It's not just how let's make this cheap and fast
and get it out and that's how we do it.
Speaker 1 (20:19):
I don't feel that way out of Wendy's now.
Speaker 4 (20:21):
I mean every single person that works in the kitchen
or in the front country. It doesn't matter in the store,
but whether it's the back of the house, behind the house,
every single one what's important. Why Because we have to
deliver the same product our customers, whether you order a
single in California you to order in Ohio. So we
have to follow procedures, we have to follow temperatures, needs
(20:45):
of the nature, so we make sure serve safe food
to the customers.
Speaker 6 (20:48):
And can I say that the employees at this location
here at twenty three zero twenty two Alesia Parkway are fantastic,
so gracious, so professional, welcoming. You know, they didn't throw
me out when I asked for something free. They kind
of look me up and down A few extra seconds,
but they.
Speaker 5 (21:06):
Were kind to me.
Speaker 1 (21:07):
But did you pass them a note?
Speaker 6 (21:10):
They're still kind of trying to figure out what it said.
Speaker 1 (21:12):
Tends in the bag And nobody gets hurt.
Speaker 5 (21:15):
Exactly, but no one.
Speaker 6 (21:16):
All seriously, in all seriousness, this crew here has been
above and beyond wonderful.
Speaker 5 (21:21):
They're wondering you.
Speaker 2 (21:22):
You're welcome, and it has nothing to do with the
fact that they've got eight layers of management here today.
Speaker 1 (21:30):
It's like every head on shows.
Speaker 6 (21:31):
Every head they're very smile and.
Speaker 2 (21:35):
They've been they've been bringing out stuff for people that
listeners should try, and stuff that's very I mean, this
is not just a little taste. They're really letting people
sample these things. Yes, that's excellent.
Speaker 1 (21:45):
Well, what a pleasure to meet you, Arturo, Thank you
so much, Arturo z an.
Speaker 4 (21:49):
Inga thank you.
Speaker 2 (21:51):
Yeah, Director of Operations, roll them in the parking lot later.
He's got a bunch of Starbucks cards on him. That's
on the street.
Speaker 1 (22:01):
Stick around. More to come as.
Speaker 2 (22:03):
We were going to be passing things over to Tiffany
Hobbs that go nowhere.
Speaker 1 (22:07):
This is the Fork Report on Neil Savedra.
Speaker 3 (22:10):
You're listening to the Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 2 (22:18):
Hey, everybody, Happy Saturday to you. It's the four Report,
all Things Food, Beverage and beyond. I am your well
fed host, Neil Savadra. How do you do hanging out
with Tiffany Hobbs, who's going to be taking over things
moments from now?
Speaker 4 (22:29):
Sure?
Speaker 6 (22:30):
Pastathon c Postathon, the fifteenth annual Pastathon. And I heard
Michelle say that she didn't expect to say year after year,
because you know, you kind of think that things might
be finite and you hope it goes well.
Speaker 1 (22:43):
You never know.
Speaker 5 (22:44):
And for something to be.
Speaker 6 (22:45):
Able to sustain for this long and only gain momentum
is incredible and unheard of.
Speaker 2 (22:51):
And the partnerships both with the listeners and all of
the partners like Wendy's, which is where we we are
at today. I want to remind you we're at two
three zero two to two Alisha Parkway in Mission Viejo.
At that Wendy's here, there's one right off of the
five Freeway.
Speaker 1 (23:08):
That's not it.
Speaker 2 (23:09):
We're down by Olympiad and Alisha Parkway here and they've
been so kind to the listeners. They've been giving out
samples the the New Chick Contenders good Night.
Speaker 6 (23:24):
I got here just as they were coming out, and
they were hot and they are sexy.
Speaker 1 (23:32):
Just the rate.
Speaker 2 (23:32):
I'm big on ratios. That to me is a sign
of good cooking. His ratios and balance and the ratio
of that wonderful light but crunchy bredding up against the
actual tender. The tender is just the lower part of
the breast. Had to explain this to handle. Apparently he
doesn't know much about breasts. I had to teach him
(23:55):
his way around them.
Speaker 1 (23:57):
But it's the lower part of it. Yeah, really, but
it was. It's excellent.
Speaker 2 (24:03):
So the cool thing with Wendy's is, you know, and Tiffany,
you want to tell people about this wonderful booklet here
the store.
Speaker 6 (24:09):
If you spend at donate at least five dollars and
you will earn one of these wonderful booklets that is
worth at least fifteen dollars. I know it says fifteen,
but I feel like it's more. It's just jam jets.
It feels like more. It's a thick booklet. There's free
four piece French toasticks. There's a free kids meal in here,
free four piece nuggets, there's a free cold brew. It's
(24:33):
a wonderful value as long as you donate at least
five dollars at any Wendy's in southern California. So if
you went into the wrong Wendy's off of the five,
you can still donate. But you want to come here
so that you can see us.
Speaker 2 (24:46):
If you want to say hello, because we get to
see you know. It is one of the things that
that I dig is meeting people. I mean, not every
single one of them. There's there's a couple that come up.
They're usually Bill handlefans. Usually Oh, I'm kidding, I kid,
I kid, no, but no, it really is. People are
sometimes shy or whatever, and I'm like, we sit in
(25:07):
a box with a microphone with the lights low and
you have no idea whether people are listening or enjoying it.
You get ratings or whatever, but it's so to meet
people that go, oh, I learned this, or I heard that.
A woman told me about a recipe that she had
heard on the show. Someone talked about a tip.
Speaker 5 (25:25):
I dig that the restraining order as well.
Speaker 2 (25:27):
Yes that's great, and I apologize to the officer and
said it would never happen again.
Speaker 5 (25:32):
M hm, not the first time.
Speaker 2 (25:33):
Those tros man, I will tell you they get you
every single time. But no, there's just been a good
group of people consistently coming through, saying hello, taking pictures,
and it's funny, like I'm asking people's names and handles
like yeah, I don't care.
Speaker 6 (25:48):
That's handle he says it with love. Yeah that too much,
A little bit of love.
Speaker 1 (25:54):
You've spent all my kindness. I won't have any until
twenty twenty.
Speaker 6 (25:58):
Yeah, the threshold and you guys, it's all exhausted it today.
But like you said, Neil, I actually get a little
shy meeting people. And it's funny because I think that,
you know, the inverse is what's expected, but just the
overwhelming support is it's beautiful.
Speaker 5 (26:12):
It's humbling, and.
Speaker 6 (26:14):
I just I think I thank everyone who's here, thank
you so much for coming out. And familiar faces as well.
So a lot of familiar faces.
Speaker 2 (26:23):
Doug, you can be less familiar. Yeah that's fine. You
could maybe skip the next one. Yeah, maybe every other
one you can come to and that'll be fun.
Speaker 6 (26:31):
Famous Doug, Tim Conway and Friends Facebook page.
Speaker 2 (26:35):
By the way, Tim Conway and Friend.
Speaker 5 (26:39):
Because it's just's duck, it's just Dug.
Speaker 2 (26:41):
It's just Doug, and he does that the whole time.
So you are going to be in the more than
capable hands and loving guidance of Tiffany Hobbes coming up
moments from now.
Speaker 6 (26:51):
Fifteen thousand members in that Facebook group. By the way,
Doug is saying.
Speaker 2 (26:55):
I know, it actually is quite huge. Tim Cowie Junior
is pretty great. I mean, what are you gonna do
with the ding and the.
Speaker 5 (27:02):
Dong ding dong with you, Doug?
Speaker 2 (27:04):
Yeah, ding dong with you, Doug. You know what's more
impressive to you, Doug. You've been to a lot of
his broadcast the ding or his dong. Oh my god, no,
you don't know. It's up the air six seven, six seven.
Let's end on that note.
Speaker 5 (27:19):
In the air.
Speaker 1 (27:20):
Yes you know, Neil, you know Tiffany.
Speaker 5 (27:23):
Yeah.
Speaker 1 (27:24):
Uh, you're ruder than I am.
Speaker 2 (27:26):
You know, you tried to be all You tried to
be all. Oh I'm demure, but.
Speaker 6 (27:33):
Oh no, I'm a fourteen year old boy on my
best day when.
Speaker 1 (27:38):
I was fourteen. Alrighty, well, enjoy yourself.
Speaker 2 (27:41):
You got Tiffany Hobbs coming up moments from now, and
unfortunately Kayla is staying, oh, that would be Bell Bell,
I got it yourself, But stick around and come on
out and say hello. Tiffany's great and she's gonna be
keeping things here at twenty twenty three zero two to
two Alisha Parkway. Keep in mind this is the Wendy's
(28:04):
on the corner of Olympiad and Alisha Parkway, not the
one right off.
Speaker 1 (28:09):
We're about three miles in from the.
Speaker 2 (28:11):
Five Orange Starting are good, come out, and I highly
recommend the chicken tenders man, Holy smoke. The barbecue is
nice dip, and I also very much like the honey mustard.
Speaker 5 (28:23):
Yeah, can't go wrong with honey mustard.
Speaker 2 (28:25):
Go in that, enjoy yourself and be on your merry way.
Thanks for the donations. Again, Monday, the auctions go live
a special opportunity to bid on going to Bill Handel's
house with me for a live intimate broadcast and barbecue
in Bill Handle's backyard. That will be up there along
(28:46):
with other hosts as well, So stick around for that.
Speaker 1 (28:48):
All right, go nowhere.
Speaker 2 (28:50):
This is KFI heard everywhere on the iHeartRadio app. You've
been listening to the Fork Report, you can always hear
us live on KFI AM six forty to five pm
on Saturday, and anytime on demand on the iHeartRadio app.
Hey, it's Niel Savedri.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Purport
on demand on the iHeartRadio app.
Speaker 1 (00:21):
Let Me Teach You got it. Let Me teach you
it six Let Me tad you hurt everywhere the iHeartRadio app.
Speaker 2 (00:34):
Hey everybody, it's the four Report, All Things Food, Beverage
and beyond.
Speaker 1 (00:38):
Happy Saturday to you.
Speaker 2 (00:40):
We're celebrating Pastathon and it is Pastathon season, so we're
focused on that. As we're broadcasting live, Bill handles on
his way out, shaking hands and being mobbed by one person,
but they're very, very eager to meet him. We're in
Mission Via. Here's the deal. And I've heard from a
(01:01):
couple of people. Now there are two Wendy's on Alicia
on Mission Viejo. There's one by the Yeah, one by
the five freeway that's not the one we're at. Still
has great food, it's just not the one we're over
here by Olympiad. I think is what this is is
that Olympiad and Alicia Parkway two three zero two to two.
(01:25):
So come by here. I've seen some people come by
and say, hey, there was other people looking for.
Speaker 1 (01:29):
You down at the other one. We're here, come by,
say hello, We're happy to meet you.
Speaker 2 (01:35):
I'll be here untill five o'clock and then we'll hand
everything over to Tiffany Hobbs. Wave hello, Tiffany Hobbs. This
is Tiffany Hobbs. Ladies and gentlemen, isn't she lovely?
Speaker 1 (01:46):
Yeah? I know, and you thought only ugly people were
on radio.
Speaker 2 (01:50):
But Tiffany Hobbs is going to take over until seven o'clock.
Keep in mind, we're here to remind you of the
need of Postathon and what it does. Postathon is for
the sole purpose of raising money for Katina's Club. Katina's
Club is a love project from the wonderful Bruno Serrato.
(02:12):
His mother, Katerina, the namesake for the organization, really touched
his heart one day when she saw some kid eating.
Speaker 1 (02:22):
Potato chips for dinner.
Speaker 2 (02:23):
That was the meal, potato chips, and she looked at
her son, a world renowned chef, and said, you know,
get some pasta or something. Feed these kids. And it
turned into a huge affair to this point where Bruno
and his team at the Anaheim White House make sure
(02:45):
that they feed children and it grows every single year,
every single year, more and more children are helped out
and even parents too, along with helping them start a
life in a new apartment if need be. It just
has become something that has grown above and beyond its
(03:06):
origins and through this and our very own Michelle Cube,
who has helped put this stuff together and every year
looks to grow it in different ways. To say thank
you to you folks, because the reality is, and this
number is just mind boggling. Again, if you didn't hear,
since twenty ten when we started this, you the KFI
(03:28):
listener has raised over eight hundred and five million dollars
eight point five million dollars since twenty ten.
Speaker 1 (03:40):
That's massive, right, So that is huge.
Speaker 2 (03:45):
Also, almost a million pounds of pasta and sauce by
Bill Handle. Look at I want you to notice. Bill
Handle never leaves empty ended. He's got a big bag
filled with the chicken tenders. They're really good, they really
are excellent. And you know, it's funny we're here at
Wendy's in Mission via Ho and you know, talking about
(04:09):
the pasathon. But Wendy's has partnered with us for multiple
years and really one of the coolest thing is if
is I'm holding in my hand here Wendy's thank You
for your donation little coupon book And the key is
if you give five dollars or more when you donate
here at any Southern California Wendy's, you'll get one of
(04:31):
these thank you booklets from Wendy's. And for participating at
Katarina's Club, the cool thing is inside here is worth more.
Speaker 1 (04:40):
Than five dollars.
Speaker 2 (04:41):
I mean they have free kids meal and free four
piece nuggets and four piece French toasticks and more. This
is worth more than five bucks. But if you give
at least five bucks, they will say thank you with
that as well. We're also going to be doing starting
on Monday. There will be the auctions that people in joy.
If you want to do some special once in a
(05:03):
lifetime type, you know, experience with a KFI host, then
you'll be able to do that and bid on those.
The one that Bill and I are doing is going
to take place.
Speaker 1 (05:14):
At Bill's house.
Speaker 2 (05:15):
It's first time he's ever opened his door to any
anybody really, not even just listeners, but anybody. He doesn't
let family in, pretty much locks up behind himself when
he gets in there. But very cool. He came up
with this idea. We're gonna do a backyard barbecue. We're
gonna have great food. We're gonna have some chefs and
some pitmasters there. And he said to the highest bidder,
(05:40):
they can bring a friend and listener can come to
this broadcast. It'll be on a Saturday, So I'll broadcast
live from Bill's house, his backyard, and we'll have a
great feast that will be super duper exclusive and one year,
one year's worth of Zelman's and God as some measure
(06:01):
stall knives set because when you go to Bill's house,
listeners should have knives and it'll it'll be a great deal.
But also Gary and Shannon are doing some things, Dean
Sharp is doing some some things. Everybody's kind of doing
their spin on it. So you can check that out
at the KFI website orpustlon dot com. Starting on Monday,
(06:24):
will be a great thing. So more show to come.
There's some folks we're going to talk to as well,
so go know where you're.
Speaker 3 (06:31):
Listening to The Fork Report with Nil Savedra on demand
from KFI AM six forty.
Speaker 2 (06:38):
Hey everybody, it's the Fork Report. I'm Neil Savedra. Thanks
for hanging out today. It's a special shows. We're out
in Orange County today in Mission via Ho. To be exact,
we're on the corridor of Olympiad and Alicia Parkway here
at two three zero two to two in Mission via
Ho at the Wendy's here, they're hosting us and very kind.
(06:59):
They're going to host me until five and then I'm
going to hand the mic over to Miss Tiffitity Hobbs
and she's going to go until seven. So be sure
to come on out if you can't make it now.
Bill Handle was here and just just left with a
bag full of chicken tenders. Yeah he he, He leaves
nowhere without free stuff. It's kind of who he is
(07:24):
and we love him for it. But we're having a
good time out here. Thrilled about the Pastathon twenty twenty five.
Of course, the big day is going to be December second. Well,
we all are out, all of us are going to
be out at the Anaheim White House, broadcasting live there
as we achieve.
Speaker 1 (07:44):
So this is year.
Speaker 2 (07:45):
Fifteen I think of the Pastathon and it just continues
to get bigger and bigger. Wendy's has been a great
partner as we raise money for Katerina's Club. We've talked
about their their gift to you when you don't eight
five dollars or more, is this coupon book with great
freebies for you? And now we have our two arrow
(08:08):
is it zuninga zuninga. Put the headphones on if you would,
and we're gonna put this right here. You're the director
of operations, correct, Okay, so you gosh, so you're juggling
a lot of things all the time and making sure
everything stays afloat and consistent.
Speaker 4 (08:25):
Right, correct?
Speaker 2 (08:26):
So what walk us through your day? What are some
things that you do for Wendy's.
Speaker 4 (08:30):
Well, make sure that we deliver hot, fresh food with
a smile to every single customer. And obviously we're a business,
so we have to look at the matrix sure sales,
labor and safety of things.
Speaker 2 (08:41):
What do you do if you walk in and somebody
is serving great food hot to the customer, but the
smiles a little weak?
Speaker 1 (08:50):
Do you pull them aside?
Speaker 4 (08:51):
I go behind them and go.
Speaker 1 (08:56):
Like like a theater mom or dance mom. The smiles
everybody especially.
Speaker 4 (09:03):
That makes a trick. They smile back. I go, you see,
you have a great smile.
Speaker 2 (09:05):
So seeing easy pasy the attitude is very important when
it comes to quick service.
Speaker 1 (09:12):
It's not just getting you.
Speaker 2 (09:14):
Know, good hot meal at a good price, but it
does mean a lot when you're connected with people that
are saying, how can I help you?
Speaker 1 (09:22):
In the hospitality part.
Speaker 4 (09:24):
This job is hard. I mean if people that lost
in these jobs you really like it, Okay, if you're
not a people person, you're not gonna make it in
the fast food industry. And that this applies to full
line and quick service restaurant. So people that have a
long time is because you really like it and you're
a people person.
Speaker 2 (09:42):
When when it comes to training, obviously the anybody working
behind the counter understanding the point of serf, point of sale,
or any any of these things, they've got to learn
how to use the equipment. Is there a part that's
just about the hospitality part when you're training people the
work here?
Speaker 4 (10:00):
Absolutely? And when does we have a detailed training system
that we actually call it four corner training. We show you,
read it, we show it to you, we certify you,
and they we have a specific module that is called
Welcome to Wendays that we have to have every single
person that starts to look at it.
Speaker 2 (10:21):
Oh and then they know how properly they interact and
all of those.
Speaker 4 (10:25):
Things correct, And you have a coach and then the
coach says, you know, doing it is ongoing training. Sho
shouldered to shoulder.
Speaker 1 (10:30):
One on one.
Speaker 2 (10:32):
The you know how you receive your food and once
you first open that up, I don't care if you're
sitting in the restaurant or if you're going to drive
through the way it's packaged and all of that has
to be universal.
Speaker 4 (10:44):
Yeah, yeah, so whatever when did you go to it
is going to be done the same way. So yes,
that's part of training.
Speaker 2 (10:51):
How are things that that that aren't sold at other
fast food restaurants? Things like the wonderful chili or the
baked potato?
Speaker 1 (11:02):
How do those do well?
Speaker 4 (11:05):
Actually, the only quick suburb restaurant that order that has
a potato. I don't see anybody else having it, but
a lot of people come for that.
Speaker 1 (11:13):
Yeah, is great, Tiffany.
Speaker 2 (11:16):
Tiffany leads the round of a bluff you and that
baked potato.
Speaker 1 (11:21):
I'm here for that baked potato.
Speaker 4 (11:23):
Correct.
Speaker 2 (11:25):
So it really is excellent and it's a great option
for something quick and healthful and nutritious and something you
can personalize. If you want to judge up with some
stuff or you can get my wife likes to get
it plain. And you know having that item is not easy.
(11:47):
Baked potato, the size of the product, for one, the
consistency of the size of the potato and how to
cook them properly.
Speaker 1 (11:56):
All that is.
Speaker 2 (11:57):
It kind of goes in the face of what fast
food is because you have to do it kind of
lower and slower.
Speaker 4 (12:04):
Well, we have procedures as well, but we had two
kinds of omens. One of them cooked two potatoes in
six minutes, so we call it the fast oven. That
is the latest or the latest. But then the regular
convention over and it takes one hour to cook. Yeah,
and then we also have systems that tells you how
many potatoes to cook ahead of time to be ready.
Speaker 2 (12:23):
So we have you'd have to know if Tiffany Hobbs
was going to be coming by how many takes he's
in front of the line baked potato, I say, baked
you save potatoes. Yeah, I'm impressed knowing how things have
to work in a fast food situation that Wendys would
(12:46):
even tackle that.
Speaker 4 (12:47):
Well, we have ten systems, systems of prisional systems that
we stick to it, we will be successful and we
had trained for older systems.
Speaker 1 (12:55):
Stick around.
Speaker 2 (12:56):
We'll talk more with Arturo talking about operations for Wendy's.
There are partners for posthon of course, you can find
out more at pasthon dot com, KFI AM six forty
keyword Pasthon. But these things, this is very important to
us each year, and your participation is all of it.
(13:17):
The reality is you are the ones that are giving
and donating and you just do so great with Katarina's Club.
Speaker 1 (13:26):
We just could not appreciate you more.
Speaker 3 (13:28):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (13:35):
Hey, everybody, it's the Fork Report, all things food, beverage
and beyond. I am your friendly neighborhood Fork reporter Neil Savedra.
How do you do broadcasting live out here? In mission
via mission via.
Speaker 1 (13:52):
I'm fishing Lanejo and this God. We're with Wimbis, Wendy
after Dark, Wemby's. We're eating the chicken feet.
Speaker 5 (14:04):
A new item on the menu.
Speaker 1 (14:05):
Yeah. No, we're out here broadcasting live PASTA season is
here and Wendy's is a great partner.
Speaker 2 (14:11):
We're in mission Viejo on Alicia Parkway, but we're not
the one by the five freeware.
Speaker 1 (14:16):
We're down just about three miles from.
Speaker 2 (14:18):
There at two three zero two to two Alisha Parkway,
and I think the crossroad here is Olympiad, so that's
where you'll find us. I'm here for the next twenty
five thirty minutes and then my friend Tiffany Hobbs is
going to take over till seven, so please come out
and say hello and come out and donate.
Speaker 1 (14:41):
Wendy's is doing a lot here. Tiffany, how are you,
my dear?
Speaker 6 (14:44):
I am well and well fed from the credit up
tenders that have been going around.
Speaker 1 (14:49):
We do all right, Oh Mike, we do all right.
There's always great food around here.
Speaker 6 (14:54):
I can tell you that I do feel at ease
being an Orange County. I didn't even put on my
club on my car. Yeah right, I didn't even feel
the need to take extra safety precautions.
Speaker 5 (15:03):
In the parking lot.
Speaker 1 (15:04):
You don't have to worry about all that nice out here.
Speaker 2 (15:06):
And Arturo is here with us. He is the director
of operations. You guys met we were kind of going through,
uh you know how they Consistency is huge for anybody
that knows what it takes to do a restaurant. To
duplicate something every night in a way that's consistent is hard.
(15:27):
Now you have to do that through multiple locations with
different people at every location, and that becomes near impossibility.
So training is going to be key. Do you have
somebody that goes through and change like does like I
don't know what they used to call those shoppers, like
the secret shopper guys, you have someone that goes through
(15:50):
to check and make sure that that they don't know,
you know, because you walk in, everybody's gonna know who
you are. So someone else goes in and says, yeah,
I would like some chicken feed, and they go, oh.
Speaker 1 (16:00):
Sir, those are chicken tenders and go through that whole business.
Speaker 4 (16:04):
So we do have people that do that, but I
like it to work with Sigama district managers and they
are the ones that actually shop in the restaurant. That's
part of their beginning of the day. We go to
the drive through, the experiment, experience with the customer gets
I do the same thing. Sometimes you know, they don't
know me, but they know that, but then we actually
(16:25):
switch them. They would shop somebody else's district, so they
get their different experience, so they don't know who they are.
Speaker 2 (16:31):
If you're doing it and they do it wrong, do
you go ah and then like pretend like you're pulling
off a mask.
Speaker 1 (16:36):
But do yo, you didn't do it right?
Speaker 2 (16:40):
I mean so, or in the reverse, when you see
somebody doing it right or their perks or the things
to recognize, uh, you know, consistency.
Speaker 4 (16:48):
Personally, I give him a pens when the pins or
a Starbucks skafe card. Oh, we celebrate on the.
Speaker 1 (16:54):
Spot, so like a lapel pen type thing. That's pretty cool.
Speaker 6 (16:57):
I love how Starbucks gift card is like the universal
symbol of friendship and gratitude.
Speaker 5 (17:03):
You get one of those, you know you're doing something right.
Speaker 4 (17:04):
Everybody likes.
Speaker 1 (17:05):
Everyone's worth more than money.
Speaker 5 (17:07):
Whoa gosh, you're like you absolutely.
Speaker 1 (17:09):
Here it's for Starbucks. Oh I did something right. Yeah,
it's it is like it's never gonna be like, oh, you're.
Speaker 5 (17:20):
Not turning it down, even if you don't drink Starbucks.
Speaker 1 (17:22):
Somebody is you're gonna throw that out.
Speaker 2 (17:24):
It's collateral somewhere and nowhere. I got this great regifting
option exactly. So how many stores are you overseeing? I
oversee twenty five twenty five? How do you how do
you do that consistently?
Speaker 5 (17:39):
Did you want to clap for that?
Speaker 1 (17:40):
Oh?
Speaker 4 (17:43):
Well, I have a thirty four. I have a great team.
I have six uh great district managers that they have
anywhere from toto six restaurants.
Speaker 2 (17:53):
You are being requested from one of your great district Yeah?
Could we get that written down? He says, where's my
Starbucks card?
Speaker 4 (18:04):
So they each one of them. I have to talk
to them instead of talking to twenty five occasions because
I'm talking to twenty five but week closely impossible on
one day, and sometimes we have to touch up you know,
all those matrixs and things like that, because things happen
in every single store.
Speaker 1 (18:19):
Yeah, every day, and they're going to be unique.
Speaker 2 (18:21):
So what is a potential issue that you'd have to
deal with that you'd get a call from the store
or that would come to your purview.
Speaker 4 (18:32):
There's different levels for me that the one that gets
is we out of power, we're out of water because
somebody stole the backflow device.
Speaker 1 (18:43):
Oh yeah, oh man knocking wood.
Speaker 4 (18:46):
It would be a robbery which we haven't had in
a long time, which I'm not going to wait God, sure, okay,
things of that nature, so emergencies, but anything like that,
the dn'ts take care of about that, I mean not
but things that I will get the direct call those issues.
Speaker 2 (19:01):
Well, I think it's safe to say that if if
any any bald guy comes in with a mask and
holds up for chicken fingers, that or the chicken tenders,
that you got to check on Bill handle because I'd
never seen him happier than when he left here with
a bag. He looked like Santa, except for the sack
(19:23):
was paper. Yeah, but he would he look like when
I bitted to it, I go, oh, this is good.
And he took one and he's like I saw the
light go off inside him. So he may come back again.
Just tell him that when we're not broadcasting, he doesn't
get free food.
Speaker 1 (19:38):
Got it, because he's going to expect that. Now they're
gonna think that's just a thing. Yeah, they know me.
Speaker 2 (19:44):
Now I'm Bill Handling. You walk in, they give you food, Well,
that's awesome, it's great. I like for people listening that
listen to the Foker Port and I'm always talking about
you know, front of the house, in the kitchen, back
of the house, all these different things. And what goes
into running a restaurant of any kind, whether it's quick serve,
(20:05):
fast food, whatever it is, that to get consistency is
you've got to have people like you on the team.
And I want them to know that there's layers of that.
It's not just how let's make this cheap and fast
and get it out and that's how we do it.
Speaker 1 (20:19):
I don't feel that way out of Wendy's now.
Speaker 4 (20:21):
I mean every single person that works in the kitchen
or in the front country. It doesn't matter in the store,
but whether it's the back of the house, behind the house,
every single one what's important. Why Because we have to
deliver the same product our customers, whether you order a
single in California you to order in Ohio. So we
have to follow procedures, we have to follow temperatures, needs
(20:45):
of the nature, so we make sure serve safe food
to the customers.
Speaker 6 (20:48):
And can I say that the employees at this location
here at twenty three zero twenty two Alesia Parkway are fantastic,
so gracious, so professional, welcoming. You know, they didn't throw
me out when I asked for something free. They kind
of look me up and down A few extra seconds,
but they.
Speaker 5 (21:06):
Were kind to me.
Speaker 1 (21:07):
But did you pass them a note?
Speaker 6 (21:10):
They're still kind of trying to figure out what it said.
Speaker 1 (21:12):
Tends in the bag And nobody gets hurt.
Speaker 5 (21:15):
Exactly, but no one.
Speaker 6 (21:16):
All seriously, in all seriousness, this crew here has been
above and beyond wonderful.
Speaker 5 (21:21):
They're wondering you.
Speaker 2 (21:22):
You're welcome, and it has nothing to do with the
fact that they've got eight layers of management here today.
Speaker 1 (21:30):
It's like every head on shows.
Speaker 6 (21:31):
Every head they're very smile and.
Speaker 2 (21:35):
They've been they've been bringing out stuff for people that
listeners should try, and stuff that's very I mean, this
is not just a little taste. They're really letting people
sample these things. Yes, that's excellent.
Speaker 1 (21:45):
Well, what a pleasure to meet you, Arturo, Thank you
so much, Arturo z an.
Speaker 4 (21:49):
Inga thank you.
Speaker 2 (21:51):
Yeah, Director of Operations, roll them in the parking lot later.
He's got a bunch of Starbucks cards on him. That's
on the street.
Speaker 1 (22:01):
Stick around. More to come as.
Speaker 2 (22:03):
We were going to be passing things over to Tiffany
Hobbs that go nowhere.
Speaker 1 (22:07):
This is the Fork Report on Neil Savedra.
Speaker 3 (22:10):
You're listening to the Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 2 (22:18):
Hey, everybody, Happy Saturday to you. It's the four Report,
all Things Food, Beverage and beyond. I am your well
fed host, Neil Savadra. How do you do hanging out
with Tiffany Hobbs, who's going to be taking over things
moments from now?
Speaker 4 (22:29):
Sure?
Speaker 6 (22:30):
Pastathon c Postathon, the fifteenth annual Pastathon. And I heard
Michelle say that she didn't expect to say year after year,
because you know, you kind of think that things might
be finite and you hope it goes well.
Speaker 1 (22:43):
You never know.
Speaker 5 (22:44):
And for something to be.
Speaker 6 (22:45):
Able to sustain for this long and only gain momentum
is incredible and unheard of.
Speaker 2 (22:51):
And the partnerships both with the listeners and all of
the partners like Wendy's, which is where we we are
at today. I want to remind you we're at two
three zero two to two Alisha Parkway in Mission Viejo.
At that Wendy's here, there's one right off of the
five Freeway.
Speaker 1 (23:08):
That's not it.
Speaker 2 (23:09):
We're down by Olympiad and Alisha Parkway here and they've
been so kind to the listeners. They've been giving out
samples the the New Chick Contenders good Night.
Speaker 6 (23:24):
I got here just as they were coming out, and
they were hot and they are sexy.
Speaker 1 (23:32):
Just the rate.
Speaker 2 (23:32):
I'm big on ratios. That to me is a sign
of good cooking. His ratios and balance and the ratio
of that wonderful light but crunchy bredding up against the
actual tender. The tender is just the lower part of
the breast. Had to explain this to handle. Apparently he
doesn't know much about breasts. I had to teach him
(23:55):
his way around them.
Speaker 1 (23:57):
But it's the lower part of it. Yeah, really, but
it was. It's excellent.
Speaker 2 (24:03):
So the cool thing with Wendy's is, you know, and Tiffany,
you want to tell people about this wonderful booklet here
the store.
Speaker 6 (24:09):
If you spend at donate at least five dollars and
you will earn one of these wonderful booklets that is
worth at least fifteen dollars. I know it says fifteen,
but I feel like it's more. It's just jam jets.
It feels like more. It's a thick booklet. There's free
four piece French toasticks. There's a free kids meal in here,
free four piece nuggets, there's a free cold brew. It's
(24:33):
a wonderful value as long as you donate at least
five dollars at any Wendy's in southern California. So if
you went into the wrong Wendy's off of the five,
you can still donate. But you want to come here
so that you can see us.
Speaker 2 (24:46):
If you want to say hello, because we get to
see you know. It is one of the things that
that I dig is meeting people. I mean, not every
single one of them. There's there's a couple that come up.
They're usually Bill handlefans. Usually Oh, I'm kidding, I kid,
I kid, no, but no, it really is. People are
sometimes shy or whatever, and I'm like, we sit in
(25:07):
a box with a microphone with the lights low and
you have no idea whether people are listening or enjoying it.
You get ratings or whatever, but it's so to meet
people that go, oh, I learned this, or I heard that.
A woman told me about a recipe that she had
heard on the show. Someone talked about a tip.
Speaker 5 (25:25):
I dig that the restraining order as well.
Speaker 2 (25:27):
Yes that's great, and I apologize to the officer and
said it would never happen again.
Speaker 5 (25:32):
M hm, not the first time.
Speaker 2 (25:33):
Those tros man, I will tell you they get you
every single time. But no, there's just been a good
group of people consistently coming through, saying hello, taking pictures,
and it's funny, like I'm asking people's names and handles
like yeah, I don't care.
Speaker 6 (25:48):
That's handle he says it with love. Yeah that too much,
A little bit of love.
Speaker 1 (25:54):
You've spent all my kindness. I won't have any until
twenty twenty.
Speaker 6 (25:58):
Yeah, the threshold and you guys, it's all exhausted it today.
But like you said, Neil, I actually get a little
shy meeting people. And it's funny because I think that,
you know, the inverse is what's expected, but just the
overwhelming support is it's beautiful.
Speaker 5 (26:12):
It's humbling, and.
Speaker 6 (26:14):
I just I think I thank everyone who's here, thank
you so much for coming out. And familiar faces as well.
So a lot of familiar faces.
Speaker 2 (26:23):
Doug, you can be less familiar. Yeah that's fine. You
could maybe skip the next one. Yeah, maybe every other
one you can come to and that'll be fun.
Speaker 6 (26:31):
Famous Doug, Tim Conway and Friends Facebook page.
Speaker 2 (26:35):
By the way, Tim Conway and Friend.
Speaker 5 (26:39):
Because it's just's duck, it's just Dug.
Speaker 2 (26:41):
It's just Doug, and he does that the whole time.
So you are going to be in the more than
capable hands and loving guidance of Tiffany Hobbes coming up
moments from now.
Speaker 6 (26:51):
Fifteen thousand members in that Facebook group. By the way,
Doug is saying.
Speaker 2 (26:55):
I know, it actually is quite huge. Tim Cowie Junior
is pretty great. I mean, what are you gonna do
with the ding and the.
Speaker 5 (27:02):
Dong ding dong with you, Doug?
Speaker 2 (27:04):
Yeah, ding dong with you, Doug. You know what's more
impressive to you, Doug. You've been to a lot of
his broadcast the ding or his dong. Oh my god, no,
you don't know. It's up the air six seven, six seven.
Let's end on that note.
Speaker 5 (27:19):
In the air.
Speaker 1 (27:20):
Yes you know, Neil, you know Tiffany.
Speaker 5 (27:23):
Yeah.
Speaker 1 (27:24):
Uh, you're ruder than I am.
Speaker 2 (27:26):
You know, you tried to be all You tried to
be all. Oh I'm demure, but.
Speaker 6 (27:33):
Oh no, I'm a fourteen year old boy on my
best day when.
Speaker 1 (27:38):
I was fourteen. Alrighty, well, enjoy yourself.
Speaker 2 (27:41):
You got Tiffany Hobbs coming up moments from now, and
unfortunately Kayla is staying, oh, that would be Bell Bell,
I got it yourself, But stick around and come on
out and say hello. Tiffany's great and she's gonna be
keeping things here at twenty twenty three zero two to
two Alisha Parkway. Keep in mind this is the Wendy's
(28:04):
on the corner of Olympiad and Alisha Parkway, not the
one right off.
Speaker 1 (28:09):
We're about three miles in from the.
Speaker 2 (28:11):
Five Orange Starting are good, come out, and I highly
recommend the chicken tenders man, Holy smoke. The barbecue is
nice dip, and I also very much like the honey mustard.
Speaker 5 (28:23):
Yeah, can't go wrong with honey mustard.
Speaker 2 (28:25):
Go in that, enjoy yourself and be on your merry way.
Thanks for the donations. Again, Monday, the auctions go live
a special opportunity to bid on going to Bill Handel's
house with me for a live intimate broadcast and barbecue
in Bill Handle's backyard. That will be up there along
(28:46):
with other hosts as well, So stick around for that.
Speaker 1 (28:48):
All right, go nowhere.
Speaker 2 (28:50):
This is KFI heard everywhere on the iHeartRadio app. You've
been listening to the Fork Report, you can always hear
us live on KFI AM six forty to five pm
on Saturday, and anytime on demand on the iHeartRadio app.
The Fork Report w Neil Saavedra News
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