I feel like consistency, giving great service. Those things allowed us to be able to go to the next level because that's what people want. Like, people know that they have choices. And you're in Atlanta, there's a restaurant almost on every other corner, and people open the restaurants every day because they feel like it's so easy until they get in there and realize that it's not as easy as it looks. But you have to be consistent for sure. And I think that's what allows us to continue to open up more restaurants in the community because people realize we can go anywhere, and if you're not giving us consistency or quality product, then we're going to the next restaurant. So it's just that easy.

I feel like consistency, giving great service. Those things allowed us to be able to go to the next level because that's what people want. Like, people know that they have choices. And you're in Atlanta, there's a restaurant almost on every other corner, and people open the restaurants every day because they feel like it's so easy until they get in there and realize that it's not as easy as it looks. But you have to be consistent for sure. And I think that's what allows us to continue to open up more restaurants in the community because people realize we can go anywhere, and if you're not giving us consistency or quality product, then we're going to the next restaurant. So it's just that easy.

Hey, everybody, welcome to another episode of butter Nomics. I'm your host, Brandon Butler, founder CEO of Butter atl and today we got a special guest in the building for lots different reason, missus Goshey Hawkins, go set. How you doing today?

Hey, everybody, welcome to another episode of butter Nomics. I'm your host, Brandon Butler, founder CEO of Butter atl and today we got a special guest in the building for lots different reason, missus Goshey Hawkins, go set. How you doing today?

I'm doing fantastic, Brandon. How are you?

I'm doing fantastic, Brandon. How are you?

I was any better? I'd be you.

I was any better? I'd be you.

I don't know about that. I don't know if you want to have all those hats to it.

I don't know about that. I don't know if you want to have all those hats to it.

How you feel all these hats. What hat you talking about?

How you feel all these hats. What hat you talking about?

A lot?

A lot?

I know, cause you've got lots of restaurants, you got lots.

I know, cause you've got lots of restaurants, you got lots.

Of stuff going on, lots of things.

Of stuff going on, lots of things.

Lots of things. So let's talk about some of these lots of things. You know, you've been you've been running these businesses, these restaurants, you've been growing. How's everything looked going?

Lots of things. So let's talk about some of these lots of things. You know, you've been you've been running these businesses, these restaurants, you've been growing. How's everything looked going?

Everything's going fantastic. Like I couldn't imagine, you know, probably fifteen years ago that I would be in this position. But I'm happy to be in this position for sure.

Everything's going fantastic. Like I couldn't imagine, you know, probably fifteen years ago that I would be in this position. But I'm happy to be in this position for sure.

And let's talk about So how did you get started? Like what was your first like, how did you actually get into the restaurant business? What inspired you to get started?

And let's talk about So how did you get started? Like what was your first like, how did you actually get into the restaurant business? What inspired you to get started?

Well, I what people don't know about me is that I've always cooked that home. So a lot of my friends they would come over and I would cook, and you know, my friends, they would say, you show open a restaurant. And I never thought my food was that good. But two thousand and seven, I was going to open a restaurant back in Orlando when I lived there, and then the market crashed in two thousand and eight, and so I felt like, Okay, well it's not a good time to open a restaurant, that maybe I should wait. So I moved to Atlanta twenty ten, and then twenty ten I went back to doing hair because that's what I knew I can't my background is cosmetology, and so I did that for thirty years, and twenty fourteen I moved on the southwest side of town off Cascade, and when I moved over there, I was very shocked at the community that it did not have anything over there to offer. You know, if I wanted great food, I had to drive thirty minutes away. I moved from Atlantic Station, where there were so many options, and if I wanted great food, I would just walk out my door and there's you know, options. So when I moved on that side of town, I was like, wow, this is a shop. You know. I felt like the community was at a disadvantage, and I felt it would be the perfect time to open a restaurant at that time. And I found a space and the rest was history.

Well, I what people don't know about me is that I've always cooked that home. So a lot of my friends they would come over and I would cook, and you know, my friends, they would say, you show open a restaurant. And I never thought my food was that good. But two thousand and seven, I was going to open a restaurant back in Orlando when I lived there, and then the market crashed in two thousand and eight, and so I felt like, Okay, well it's not a good time to open a restaurant, that maybe I should wait. So I moved to Atlanta twenty ten, and then twenty ten I went back to doing hair because that's what I knew I can't my background is cosmetology, and so I did that for thirty years, and twenty fourteen I moved on the southwest side of town off Cascade, and when I moved over there, I was very shocked at the community that it did not have anything over there to offer. You know, if I wanted great food, I had to drive thirty minutes away. I moved from Atlantic Station, where there were so many options, and if I wanted great food, I would just walk out my door and there's you know, options. So when I moved on that side of town, I was like, wow, this is a shop. You know. I felt like the community was at a disadvantage, and I felt it would be the perfect time to open a restaurant at that time. And I found a space and the rest was history.

And so that's how Gochet's Breakfast Bar was born.

And so that's how Gochet's Breakfast Bar was born.

Yeah.

Yeah.

Absolutely, Now I love breakfast. This is my favorite meal of the day, me too. What inspired you to start this, like all day breakfast based restaurant?

Absolutely, Now I love breakfast. This is my favorite meal of the day, me too. What inspired you to start this, like all day breakfast based restaurant?

I felt like, you know, people can eat breakfast anytime of the day. We've been so caught up in the world with breakfast that it's only for breakfast. And I feel like you compare you know, breakfast items with anything to make it anytime of the day, you know, And that's what I did.

I felt like, you know, people can eat breakfast anytime of the day. We've been so caught up in the world with breakfast that it's only for breakfast. And I feel like you compare you know, breakfast items with anything to make it anytime of the day, you know, And that's what I did.

Okay, So we got talking and I also added a bar. Well that helps out because let me tell you something. You know, what I like with my grits is like, you know, maybe a little shot or something like that, or you know, little little Bailey's in my coffee sometimes.

Okay, So we got talking and I also added a bar. Well that helps out because let me tell you something. You know, what I like with my grits is like, you know, maybe a little shot or something like that, or you know, little little Bailey's in my coffee sometimes.

You know what I mean, kickers for sure.

You know what I mean, kickers for sure.

But you know, now we got to ask the million dollar question, what's that sugar on grits?

But you know, now we got to ask the million dollar question, what's that sugar on grits?

You know?

You know?

That's like, look, look, look, you want to get people pissed off in Atlanta. You don't talk about who did you vote for? You Democratic Republican? You ask them do you put sugar on your grits?

That's like, look, look, look, you want to get people pissed off in Atlanta. You don't talk about who did you vote for? You Democratic Republican? You ask them do you put sugar on your grits?

Now?

Now?

I will say I am a huge advocate for putting sugar on grits. I think it is the right way to eat them. But I got to understand, like, how did you how did how did you you know, even come about that? Like is that something that you just culturally have always done. Did you grow up like that or how did you kind of understand it? That was like one of those cultural things you can tap into.

I will say I am a huge advocate for putting sugar on grits. I think it is the right way to eat them. But I got to understand, like, how did you how did how did you you know, even come about that? Like is that something that you just culturally have always done. Did you grow up like that or how did you kind of understand it? That was like one of those cultural things you can tap into.

I think it depends on where are you from. Where are you from?

I think it depends on where are you from. Where are you from?

I mean, I'm from out here, but my dad is from LA. My dad is from LA and I kind of like, I think I got it from that side of the family a little bit.

I mean, I'm from out here, but my dad is from LA. My dad is from LA and I kind of like, I think I got it from that side of the family a little bit.

Most people who put sugar in their grits there from up north. I'm originally from Detroit and that's what we did. We put sugar in our grits. And then when I came to the South, my grandparents lived in the South and they use butter, salt, and pepper. So you know, either way, I've had both. I'm not mad at either one of them. But now that I'm more on the healthier side, I kind of stick to the salt pepper.

Most people who put sugar in their grits there from up north. I'm originally from Detroit and that's what we did. We put sugar in our grits. And then when I came to the South, my grandparents lived in the South and they use butter, salt, and pepper. So you know, either way, I've had both. I'm not mad at either one of them. But now that I'm more on the healthier side, I kind of stick to the salt pepper.

Okay, but you still, you know, you can respect the sugar in the grits. To you, you don't roll your eyes when somebody wants to put a little bit on that.

Okay, but you still, you know, you can respect the sugar in the grits. To you, you don't roll your eyes when somebody wants to put a little bit on that.

Now, what I will roll my eyes at is ketchup in the grits.

Now, what I will roll my eyes at is ketchup in the grits.

Where do you do that at they do that? I've seen jelly. I've never seen ketchup in grits.

Where do you do that at they do that? I've seen jelly. I've never seen ketchup in grits.

They do ketchup.

They do ketchup.

I see somebody putt ketchup and arrested around me. I'm calling the police.

I see somebody putt ketchup and arrested around me. I'm calling the police.

I've never seen my life now, even with your restaurant, right, Like you know, it's not just about you know, the food and everything, it's about an experience. Like when you're putting all that stuff together, you know, how do you kind of figure out what you want the experience to look like? Do you you know, does he just tap into you know, other experiences, the other restaurant you've been to. Do you say, you know what, this is something that I haven't seen before, and I want to kind of add this element, like what goes into crafting an amazing experience for you in the food space.

I've never seen my life now, even with your restaurant, right, Like you know, it's not just about you know, the food and everything, it's about an experience. Like when you're putting all that stuff together, you know, how do you kind of figure out what you want the experience to look like? Do you you know, does he just tap into you know, other experiences, the other restaurant you've been to. Do you say, you know what, this is something that I haven't seen before, and I want to kind of add this element, like what goes into crafting an amazing experience for you in the food space.

For me, it's about out how I want to be treated. I kind of always put myself in the equation when I come up with different policies and things like that. So if I go to a restaurant, I don't want to sit down and there are crumbs in the seats. I want to make sure that I'm being greeted at the door on first sight. I want to be I want to feel like I'm valued as a customer. And so those are some of the things that I think about when I'm creating an experience for any you know, part of the brand.

For me, it's about out how I want to be treated. I kind of always put myself in the equation when I come up with different policies and things like that. So if I go to a restaurant, I don't want to sit down and there are crumbs in the seats. I want to make sure that I'm being greeted at the door on first sight. I want to be I want to feel like I'm valued as a customer. And so those are some of the things that I think about when I'm creating an experience for any you know, part of the brand.

And so when you're building all that in like, is that is it tough to get people and getting a start of phone in line and helping you, you know, craft that experience and making it consistent. Because again, I look, we've had a lot of amazing people on this podcast. One of the things I always kind of hear people talk about is team and getting the right people on and getting the right people off too right, because yeah, exactly hire slowly, fired quickly, but sometimes even in your space, you got to hire fast and fire fast, I'm guessing. But like, how important is team and getting people on the same page to you know, what you do.

And so when you're building all that in like, is that is it tough to get people and getting a start of phone in line and helping you, you know, craft that experience and making it consistent. Because again, I look, we've had a lot of amazing people on this podcast. One of the things I always kind of hear people talk about is team and getting the right people on and getting the right people off too right, because yeah, exactly hire slowly, fired quickly, but sometimes even in your space, you got to hire fast and fire fast, I'm guessing. But like, how important is team and getting people on the same page to you know, what you do.

That's extremely important. That's one of the number one goals in business is to make sure that you have a great team because you can't do it by yourself. Coming from the background of doing hair, it was just me and an assistant, so and I didn't really need an assistant, but I could really do everything pretty much by myself. But what I found when opening this business, there's no way you can do it by yourself. So it's extremely critical to make sure that you have a great team, and to find that great team is probably one of the hardest things to do because a lot of times you can interview people to the nine, you can vet them all you want, but once they start working for you is when you actually get to see what they bring to the table. And a lot of times most of that paperwork is it doesn't add up.

That's extremely important. That's one of the number one goals in business is to make sure that you have a great team because you can't do it by yourself. Coming from the background of doing hair, it was just me and an assistant, so and I didn't really need an assistant, but I could really do everything pretty much by myself. But what I found when opening this business, there's no way you can do it by yourself. So it's extremely critical to make sure that you have a great team, and to find that great team is probably one of the hardest things to do because a lot of times you can interview people to the nine, you can vet them all you want, but once they start working for you is when you actually get to see what they bring to the table. And a lot of times most of that paperwork is it doesn't add up.

No, absolutely, you know, I've got a lot of people that work for me in different areas and they do a lot of service based works too. But one thing I kind of always say is, you can't work for me until you work for me. It's something I've kind of learned over the years. And so with a lot of times I'll even hire people for like test projects or small projects too, Yeah, just to get just to get to understand like what their work product is, Right, what are some other hacks that you've kind of learned over the years. It says like that helps you figure out how to get the right people on the bus.

No, absolutely, you know, I've got a lot of people that work for me in different areas and they do a lot of service based works too. But one thing I kind of always say is, you can't work for me until you work for me. It's something I've kind of learned over the years. And so with a lot of times I'll even hire people for like test projects or small projects too, Yeah, just to get just to get to understand like what their work product is, Right, what are some other hacks that you've kind of learned over the years. It says like that helps you figure out how to get the right people on the bus.

So we give them paid stodges, and so what that is is basically come in and work for us for three days and we pay them. Yeah, and we get to see how they move around, how they you know, direct, and just how they interact with the staff, and just to see if they're a great fit or not. How they moved. Do they move fast, do they move slow? Are they messy? Are they clean? You know, those things are important because a lot of people everybody say, oh, yeah, I'm MOULTI tasks, I'm good with working you know, fast paced, high volume, and then they get there after you've hired at them and they can't even keep up. Yeah you know, of course, we know you don't know our system, but we're paying you to be a manager based on your resume, so that should already be in you. I shouldn't have to come in and train you how to be a manager. But our process is yes, but not how to be a manager. So you get to see that when you bring them in.

So we give them paid stodges, and so what that is is basically come in and work for us for three days and we pay them. Yeah, and we get to see how they move around, how they you know, direct, and just how they interact with the staff, and just to see if they're a great fit or not. How they moved. Do they move fast, do they move slow? Are they messy? Are they clean? You know, those things are important because a lot of people everybody say, oh, yeah, I'm MOULTI tasks, I'm good with working you know, fast paced, high volume, and then they get there after you've hired at them and they can't even keep up. Yeah you know, of course, we know you don't know our system, but we're paying you to be a manager based on your resume, so that should already be in you. I shouldn't have to come in and train you how to be a manager. But our process is yes, but not how to be a manager. So you get to see that when you bring them in.

For as Dodge, Yeah, get a chance to see that that work product. Like in real and four k as, we kind of say, right, yeah, now when you came here, did you come here with the plan and vision to open up a restaurant or were you just moving to Atlanta for the culture and everything else.

For as Dodge, Yeah, get a chance to see that that work product. Like in real and four k as, we kind of say, right, yeah, now when you came here, did you come here with the plan and vision to open up a restaurant or were you just moving to Atlanta for the culture and everything else.

I was moving to Atlanta because I had actually just gotten out of a relationship and it was pretty bad, and I was starting over, you know, and so I wanted to just come here and start over. And I really wasn't even thinking about the restaurant at the time. But you know, after being here sometime the industry started changing and I just felt like, Okay, maybe it's time. Once I moved to the Southwest Side.

I was moving to Atlanta because I had actually just gotten out of a relationship and it was pretty bad, and I was starting over, you know, and so I wanted to just come here and start over. And I really wasn't even thinking about the restaurant at the time. But you know, after being here sometime the industry started changing and I just felt like, Okay, maybe it's time. Once I moved to the Southwest Side.

It was definitely different time.

It was definitely different time.

I mean, because you think about it, you have, like every single mayor that's been in office in Atlanta, they live on that side of town. So why is that community at a disadvantage? That was very surprising to me, And so.

I mean, because you think about it, you have, like every single mayor that's been in office in Atlanta, they live on that side of town. So why is that community at a disadvantage? That was very surprising to me, And so.

How did you go from zero to one once you kind of had the idea and the inspiration to do this.

How did you go from zero to one once you kind of had the idea and the inspiration to do this.

I had a good product, and with a good product consistency, we were able to deliver and we were able to open up our next restaurant during the pandemic. So I feel like consistency, giving great service, those things allowed us to be able to go to the next level because that's what people want. Like, people know that they have choices, and you're in Atlanta, there's a restaurant almost on every other corner, and people open the restaurants every day because they feel like it's so easy until they get in there and realize that it's not as easy as it looks. But you have to be consistent for sure. And I think that's what allows us to continue to open up more restaurants in the community because people realize we can go anywhere, and if you're not giving us consistency or quality product, then we're going to the next restaurant. So it's just that easy.

I had a good product, and with a good product consistency, we were able to deliver and we were able to open up our next restaurant during the pandemic. So I feel like consistency, giving great service, those things allowed us to be able to go to the next level because that's what people want. Like, people know that they have choices, and you're in Atlanta, there's a restaurant almost on every other corner, and people open the restaurants every day because they feel like it's so easy until they get in there and realize that it's not as easy as it looks. But you have to be consistent for sure. And I think that's what allows us to continue to open up more restaurants in the community because people realize we can go anywhere, and if you're not giving us consistency or quality product, then we're going to the next restaurant. So it's just that easy.

Yeah, And speaking of that, like, what's kind of a big misconception that you've learned or you think people have about the restaurant business now that you've been doing it for a while, Like, say, you think people think it's easy, that they can just stand one up. What's kind of the biggest misconception.

Yeah, And speaking of that, like, what's kind of a big misconception that you've learned or you think people have about the restaurant business now that you've been doing it for a while, Like, say, you think people think it's easy, that they can just stand one up. What's kind of the biggest misconception.

That you've learned That people feel like they can just open a restaurant because they are somebody and they can just let people run it and it's going to succeed. And most time that's not the case.

That you've learned That people feel like they can just open a restaurant because they are somebody and they can just let people run it and it's going to succeed. And most time that's not the case.

It's usually not.

It's usually not.

So I trying to give it a dinner for the doubt and say in most cases, so, I mean that's it. I think for me being a part of my restaurant on a regular basis, I think that's part of key, you know, just making sure that I'm involved and making sure that I'm continuously walking the walk as I talk it, because I'm not a person who just goes in and delegate and say do this, do this, do that. They actually get to see me working and whatever I ask you to do is something that you've seen me do. So I think that's one of the reasons why we've been able to be so successful.

So I trying to give it a dinner for the doubt and say in most cases, so, I mean that's it. I think for me being a part of my restaurant on a regular basis, I think that's part of key, you know, just making sure that I'm involved and making sure that I'm continuously walking the walk as I talk it, because I'm not a person who just goes in and delegate and say do this, do this, do that. They actually get to see me working and whatever I ask you to do is something that you've seen me do. So I think that's one of the reasons why we've been able to be so successful.

Yeah, and you know one of the things I also, you know, really love about your story is again, even beyond the restaurant you've got, you know, you do amazing like retail products and you know other things too, right, like how do you start the envision and say, you know what, We're not just going to do a restaurant. We're going to have our own hot salt, We're going to have our own pancake, mixed own grit's. Like, how do you kind of those things kind of start to come to life.

Yeah, and you know one of the things I also, you know, really love about your story is again, even beyond the restaurant you've got, you know, you do amazing like retail products and you know other things too, right, like how do you start the envision and say, you know what, We're not just going to do a restaurant. We're going to have our own hot salt, We're going to have our own pancake, mixed own grit's. Like, how do you kind of those things kind of start to come to life.

Well, you know, the guests they demand those things. You know, when the guests come in the restaurant and they're continuously talking about your product and how they want it. They want you to open up here, they want you to open up there, and you're like, well, I'm not going to be able to do that, but I can make, you know, something that you can have at home to create for yourself. And it's just like go Shake's breakfast bar in your own home. And so that's what I did. I developed things based off of demand, and even in my restaurants, I do that based on demands in the community. So all of my locations they have been based off demand. There's nothing in the community, and I feel like it's a great opportunity to bring something to the community. Yeah, that's what has happened over the years.

Well, you know, the guests they demand those things. You know, when the guests come in the restaurant and they're continuously talking about your product and how they want it. They want you to open up here, they want you to open up there, and you're like, well, I'm not going to be able to do that, but I can make, you know, something that you can have at home to create for yourself. And it's just like go Shake's breakfast bar in your own home. And so that's what I did. I developed things based off of demand, and even in my restaurants, I do that based on demands in the community. So all of my locations they have been based off demand. There's nothing in the community, and I feel like it's a great opportunity to bring something to the community. Yeah, that's what has happened over the years.

You know, it's somebody that you know. Also, you know, it does a lot of like serve space businesses. Sometimes I get a little burnt out. I'm like, you know what, I wish I could just sell people something that came in a small, medium and large. It wasn't didn't have to be bespoked, didn't have to be customed. And that's one thing I love about like having like actual products. Right, it's just like, look, I know you might like this, but here's kind of an extension of me that you can kind of take to go with. But at the same time, this is how it comes in this size. You know, no, you can't send it back if if it's not ready, or you know no, it doesn't come in different sizes. It's like, how do you go from zero to one and launching a product? Like how is that experience when you say, okay, I want to actually come out my own pancake mix or something right, Like, how do you actually make those things go from just an idea to reality?

You know, it's somebody that you know. Also, you know, it does a lot of like serve space businesses. Sometimes I get a little burnt out. I'm like, you know what, I wish I could just sell people something that came in a small, medium and large. It wasn't didn't have to be bespoked, didn't have to be customed. And that's one thing I love about like having like actual products. Right, it's just like, look, I know you might like this, but here's kind of an extension of me that you can kind of take to go with. But at the same time, this is how it comes in this size. You know, no, you can't send it back if if it's not ready, or you know no, it doesn't come in different sizes. It's like, how do you go from zero to one and launching a product? Like how is that experience when you say, okay, I want to actually come out my own pancake mix or something right, Like, how do you actually make those things go from just an idea to reality?

Well, first you have to research and figure out who can make the product. I mean that's not an easy thing to find because a lot of times people want you to buy this big batch of products and you don't know how the product is going to sell or how it's going to do, and you're stuck with all this product. You've fished out all this money and now you have all this product and so you're just sitting waiting trying to sell it. So you have to really figure out who's your market and who can make the product for you with what fits in your budget. So that's important. And then making sure that you have a great test product. You know you want to test it, give it to a couple of people and get their opinion about it and see if there's anything that you need to tweak and once you get a great product and you found the right vendor to make the product, then you go from there and make sure that you can market the product. And you know, for me, it's not hard at all because people come to the restaurant all the time and when they taste the product, they're like, wow, this is really good. And so our servers a part of their twelve steps is to make sure that they're educating the guests on the retail products and that they are able to buy the product and take get home with them and they still have a piece of Groceet's breakfast far in the house. So that's been working really well.

Well, first you have to research and figure out who can make the product. I mean that's not an easy thing to find because a lot of times people want you to buy this big batch of products and you don't know how the product is going to sell or how it's going to do, and you're stuck with all this product. You've fished out all this money and now you have all this product and so you're just sitting waiting trying to sell it. So you have to really figure out who's your market and who can make the product for you with what fits in your budget. So that's important. And then making sure that you have a great test product. You know you want to test it, give it to a couple of people and get their opinion about it and see if there's anything that you need to tweak and once you get a great product and you found the right vendor to make the product, then you go from there and make sure that you can market the product. And you know, for me, it's not hard at all because people come to the restaurant all the time and when they taste the product, they're like, wow, this is really good. And so our servers a part of their twelve steps is to make sure that they're educating the guests on the retail products and that they are able to buy the product and take get home with them and they still have a piece of Groceet's breakfast far in the house. So that's been working really well.

It seems like some people might be worried if you know, if they're selling the product, people might not come back and they think they can do it themselves. Like, you don't ever get concerned about people thinking they can just take negotiate experience at home and not come check out the restaurant.

It seems like some people might be worried if you know, if they're selling the product, people might not come back and they think they can do it themselves. Like, you don't ever get concerned about people thinking they can just take negotiate experience at home and not come check out the restaurant.

Even if they take it home, it makes the same We create an experience in the restaurant. People want to be a part of that experience. You know, it's a whole vibe you come to the restaurant. We have people who come there every single day, every single day, and they purchase our food. They sit there, they have a good time, they have conversation, they have drinks, and people like that. They like being in a great atmosphere where they can bring their friends, family, you know, dates or whatever. They have a good time. That's what it's all about.

Even if they take it home, it makes the same We create an experience in the restaurant. People want to be a part of that experience. You know, it's a whole vibe you come to the restaurant. We have people who come there every single day, every single day, and they purchase our food. They sit there, they have a good time, they have conversation, they have drinks, and people like that. They like being in a great atmosphere where they can bring their friends, family, you know, dates or whatever. They have a good time. That's what it's all about.

Absolutely.

Absolutely.

Now you're a chef a business owner, you know you've got multiple locations, just how do you balance like the creative side of what you want to do with the business side, Because I'm sure you probably get the opportunity to get pulled in lots of different directions.

Now you're a chef a business owner, you know you've got multiple locations, just how do you balance like the creative side of what you want to do with the business side, Because I'm sure you probably get the opportunity to get pulled in lots of different directions.

You kind of have to make those hard choices.

You kind of have to make those hard choices.

It's the hardest thing ever, you know, with being a restaurant tour you know, you wear many hats and it's constantly balancing act and you never really figure it out because when you're an owner, you're constantly thinking about what's going in a bit, what's going on in the business, making sure that they're doing the right safety protocols, and making sure that your health inspection ready at all times, making sure that you know they're following, making sure they're checking IDs. It's a lot of things that goes into being a restaurant tour, so trying to balance that and also trying to keep up with the creativity of it all by developing new recipes and new menu items. It's a lot, but it's not impossible. And that comes along with making sure that you've got a great team. I haven't found the perfect team, you know, to help me in every aspect of the business, but definitely it's a help for where I am. I have a lot less responsibilities than they used to have with the team that I have right.

It's the hardest thing ever, you know, with being a restaurant tour you know, you wear many hats and it's constantly balancing act and you never really figure it out because when you're an owner, you're constantly thinking about what's going in a bit, what's going on in the business, making sure that they're doing the right safety protocols, and making sure that your health inspection ready at all times, making sure that you know they're following, making sure they're checking IDs. It's a lot of things that goes into being a restaurant tour, so trying to balance that and also trying to keep up with the creativity of it all by developing new recipes and new menu items. It's a lot, but it's not impossible. And that comes along with making sure that you've got a great team. I haven't found the perfect team, you know, to help me in every aspect of the business, but definitely it's a help for where I am. I have a lot less responsibilities than they used to have with the team that I have right.

Now, I'm sure that's taking some of the stress.

Now, I'm sure that's taking some of the stress.

Yeah, absolutely, absolutely, Well what's it like?

Yeah, absolutely, absolutely, Well what's it like?

You know that?

You know that?

I think that's a thing that a lot of people struggle with too, right as you know, entrepreneurs, a lot of times, you know, it's hard to let certain things go. You know a lot of people sometimes feel like, you know, nobody, like nobody's gonna ever do it, just like you. And so one thing I always kind of tell people is, look, at a certain point, you got to let certain things go, and you have to get comfortable with and saying you know what, if somebody can do this seventy five eighty percent as well as I would do it, like that's worth you letting it go. How did you kind of deal with that when we got to that point where maybe you're not the one in the kitchen as much, you're not the one like making some of these things. Were you able to let that go or was that a process within itself.

I think that's a thing that a lot of people struggle with too, right as you know, entrepreneurs, a lot of times, you know, it's hard to let certain things go. You know a lot of people sometimes feel like, you know, nobody, like nobody's gonna ever do it, just like you. And so one thing I always kind of tell people is, look, at a certain point, you got to let certain things go, and you have to get comfortable with and saying you know what, if somebody can do this seventy five eighty percent as well as I would do it, like that's worth you letting it go. How did you kind of deal with that when we got to that point where maybe you're not the one in the kitchen as much, you're not the one like making some of these things. Were you able to let that go or was that a process within itself.

Well?

Well?

I used to be in the kitchen every single day until last October. This time last year, we started filming, and that's when I realized, after the filming was over that the restaurant still was running and nothing had happened disastrous and I still had restaurants. So after that, I realized that I can kind of start doing other things, you know, And it was very hard. I think if I had not started filming again, it wouldn't have I probably would still be in there right now. Yeah. So now I'm in there probably four days a week, not seven, So that makes it a little bit easier for me. I get a chance to try to be a little bit more creative and offer more ideas, and I run my Instagram page, so it's kind of here's me an opportunity to do that a little bit more too.

I used to be in the kitchen every single day until last October. This time last year, we started filming, and that's when I realized, after the filming was over that the restaurant still was running and nothing had happened disastrous and I still had restaurants. So after that, I realized that I can kind of start doing other things, you know, And it was very hard. I think if I had not started filming again, it wouldn't have I probably would still be in there right now. Yeah. So now I'm in there probably four days a week, not seven, So that makes it a little bit easier for me. I get a chance to try to be a little bit more creative and offer more ideas, and I run my Instagram page, so it's kind of here's me an opportunity to do that a little bit more too.

So Yeah, what were some of the key hires that kind of helped you let go of some of that stuff.

So Yeah, what were some of the key hires that kind of helped you let go of some of that stuff.

The management team, I have a brand Excellence manager. Her goal is to solely focus on training and make sure that every person that comes in either restaurant that they're fully trained the go shape breakfast bar standard. And so once that happened, that was great. She had been on our team for about four years and we moved her into that position, and that's been extremely helpful to know that everyone is getting trained the exact same way. Before it was I'm gonna pair you up with this person, We're gonna pair you up with that person, and of course, you know, people were doing different things. So once we got one consistent trainer, that was the key for us. And then I had one of my best friends who always told me that, you know, I need to open a restaurant. She became one of my top managers, which handles like all my marketing and anything just surround my brand on how it's being exposed and being presented. That was a big help for me too. And just having people that has your best interests, you know at heart, that's important. People that you can trust, and those people that I have on my team right now are critical. And I have like one of my best friends who's He's been my friend for like thirty years. He works for me, and he's the one who handles like all my special sauces. I would never give anybody my recipes, and so he's the only person I trust to go in and make all my sauces because I don't allow anybody to make them. So he's the only person that I trust to make them. He's been my RANFO over thirty years.

The management team, I have a brand Excellence manager. Her goal is to solely focus on training and make sure that every person that comes in either restaurant that they're fully trained the go shape breakfast bar standard. And so once that happened, that was great. She had been on our team for about four years and we moved her into that position, and that's been extremely helpful to know that everyone is getting trained the exact same way. Before it was I'm gonna pair you up with this person, We're gonna pair you up with that person, and of course, you know, people were doing different things. So once we got one consistent trainer, that was the key for us. And then I had one of my best friends who always told me that, you know, I need to open a restaurant. She became one of my top managers, which handles like all my marketing and anything just surround my brand on how it's being exposed and being presented. That was a big help for me too. And just having people that has your best interests, you know at heart, that's important. People that you can trust, and those people that I have on my team right now are critical. And I have like one of my best friends who's He's been my friend for like thirty years. He works for me, and he's the one who handles like all my special sauces. I would never give anybody my recipes, and so he's the only person I trust to go in and make all my sauces because I don't allow anybody to make them. So he's the only person that I trust to make them. He's been my RANFO over thirty years.

So yeah, I love the idea of a we call a brand excellence manager. Yeah, for a couple of different reasons. One, I mean that's something that I've had to work on a lot in my business. I tell my team all the time. I think that onboarding is like one of the most critical moments when you bring people on because you're kind of indoctrinating them into the way you do things. Yes, right, and very easy for you to kind of let that part slide. But then what happens is if you don't get people all on the same patient beginning, they start getting their own bad habits in or to your point, you know, somebody trained them on kind of how they take shortcuts and not like the right way to do it. And so again I love that idea. I guess my question is how do you even come up with that though? Like, were you're working with a consultant or you know, do you have like a mentor or somebody that you were working with that says, you know, these are the kind of roles you should think about help you scale your business. Or is it just something that you came up with yourself and said, you know what, this is a pain point that I'm noticing and I know we need somebody to do this. Like how do you kind of figure out what roles you needed as you were kind of trying to grow and scale the so that you could step away and do other things a little bit more.

So yeah, I love the idea of a we call a brand excellence manager. Yeah, for a couple of different reasons. One, I mean that's something that I've had to work on a lot in my business. I tell my team all the time. I think that onboarding is like one of the most critical moments when you bring people on because you're kind of indoctrinating them into the way you do things. Yes, right, and very easy for you to kind of let that part slide. But then what happens is if you don't get people all on the same patient beginning, they start getting their own bad habits in or to your point, you know, somebody trained them on kind of how they take shortcuts and not like the right way to do it. And so again I love that idea. I guess my question is how do you even come up with that though? Like, were you're working with a consultant or you know, do you have like a mentor or somebody that you were working with that says, you know, these are the kind of roles you should think about help you scale your business. Or is it just something that you came up with yourself and said, you know what, this is a pain point that I'm noticing and I know we need somebody to do this. Like how do you kind of figure out what roles you needed as you were kind of trying to grow and scale the so that you could step away and do other things a little bit more.

Yeah, it's pretty much, you know, consulting. Like my friend I told you who handles all of my the way my products are handled. Laurie. She basically she and I consult. We've been best friends also for about twenty something years, and so we just sit back and talk as three of us, and so we sit back and talk about different ideas and you know, things about the business on what's needed and how we can do it. And sometimes I listen and sometime I don't.

Yeah, it's pretty much, you know, consulting. Like my friend I told you who handles all of my the way my products are handled. Laurie. She basically she and I consult. We've been best friends also for about twenty something years, and so we just sit back and talk as three of us, and so we sit back and talk about different ideas and you know, things about the business on what's needed and how we can do it. And sometimes I listen and sometime I don't.

That's in charge, right, Yeah, So they have.

That's in charge, right, Yeah, So they have.

Some great ideas though, and I take a lot of them and we put them together with some of the things that I want to talk about and how I want to see things, and we make it work.

Some great ideas though, and I take a lot of them and we put them together with some of the things that I want to talk about and how I want to see things, and we make it work.

Yeah.

Yeah.

No, I'm telling you right now, I'm eyeing this, this lemon pancake mix. You know, mind, this is pretty hard. I might have to borrow that my kids and see how they like it.

No, I'm telling you right now, I'm eyeing this, this lemon pancake mix. You know, mind, this is pretty hard. I might have to borrow that my kids and see how they like it.

Yeah, they're gonna love it.

Yeah, they're gonna love it.

But like what inspire some of these different you know, on some of these recipes that you come up with, Well.

But like what inspire some of these different you know, on some of these recipes that you come up with, Well.

We have people who come from all around the world and they talk about how they've had pancakes in so many different places and they've never experienced the type of pancakes that we offer. And when they tell me that, it makes me feel really good. And so I'm like, okay, well, we need to put these in a box and box them up with them and so that that's you know, some part of the development on how some of these things came about. Our honey hot sauce is paired with you know, our fish and grits now and our breakfast pizzas, and these are some of the products that people just actually love, you know. Halapayo cheese grits, Like, who's really making those anywhere? So you know, these are just very you know, interesting items that really sell really well in the restaurant, and we want to sell them. We want everybody to have them.

We have people who come from all around the world and they talk about how they've had pancakes in so many different places and they've never experienced the type of pancakes that we offer. And when they tell me that, it makes me feel really good. And so I'm like, okay, well, we need to put these in a box and box them up with them and so that that's you know, some part of the development on how some of these things came about. Our honey hot sauce is paired with you know, our fish and grits now and our breakfast pizzas, and these are some of the products that people just actually love, you know. Halapayo cheese grits, Like, who's really making those anywhere? So you know, these are just very you know, interesting items that really sell really well in the restaurant, and we want to sell them. We want everybody to have them.

And then you all have a food truck too, right, Like, how did that extend and how does that kind of create new opportunities for the business.

And then you all have a food truck too, right, Like, how did that extend and how does that kind of create new opportunities for the business.

Oh wow, So the food truck came about during the pandem So when the pandemic came, we never did to goost before that because I'm such a person who's I'm very visual. I don't like taking food to go when I go to a restaurant because I like my food hot and fresh, and I know that once I take it out the restaurant, it's not the same experience. So we never did to ghost. Well, when the pandemic came, we didn't have a choice but to do to Goos because there was nothing else going on in the world. Well, when we opened back up, when everybody came back outside and they was doing this whole by black support Black, we were ambushed and we were like, we have to get a food truck because AT and T wasn't going anywhere. So we didn't have room to expand at the time, and so we got a food truck because the way times were ridiculous because we had so many to gos and then we had in house guests and trying to put the two together, and we have four screens of nothing but to goals, and so the experience was just going down because we just couldn't do it all. Well, we got the food truck and we decided to pull the food truck out in front of the restaurant and do all the to goals on the food truck, and that was a lifesave. That was the game changer for sure. So now we do all the to go orders on the food truck and we do great in house dining now, so we can get you in and out fifteen twenty minutes, you know, get your food out. And so that was the best thing that we've ever been able to do. And now AT and T is gone, So now we're expanding. We're gonna knock the wall down and take half of the AT and T store, and then that way we are able to cut down on the lines outside and be able to give a better experience for people to get in.

Oh wow, So the food truck came about during the pandem So when the pandemic came, we never did to goost before that because I'm such a person who's I'm very visual. I don't like taking food to go when I go to a restaurant because I like my food hot and fresh, and I know that once I take it out the restaurant, it's not the same experience. So we never did to ghost. Well, when the pandemic came, we didn't have a choice but to do to Goos because there was nothing else going on in the world. Well, when we opened back up, when everybody came back outside and they was doing this whole by black support Black, we were ambushed and we were like, we have to get a food truck because AT and T wasn't going anywhere. So we didn't have room to expand at the time, and so we got a food truck because the way times were ridiculous because we had so many to gos and then we had in house guests and trying to put the two together, and we have four screens of nothing but to goals, and so the experience was just going down because we just couldn't do it all. Well, we got the food truck and we decided to pull the food truck out in front of the restaurant and do all the to goals on the food truck, and that was a lifesave. That was the game changer for sure. So now we do all the to go orders on the food truck and we do great in house dining now, so we can get you in and out fifteen twenty minutes, you know, get your food out. And so that was the best thing that we've ever been able to do. And now AT and T is gone, So now we're expanding. We're gonna knock the wall down and take half of the AT and T store, and then that way we are able to cut down on the lines outside and be able to give a better experience for people to get in.

Congratulations. Expansion is always good.

Congratulations. Expansion is always good.

Yeah, thank you.

Yeah, thank you.

I'm sure it comes with in the new set of headaches.

I'm sure it comes with in the new set of headaches.

Right Like, now you've probably got contractors over there trying to balance out how they expand while also keeping the business running.

Right Like, now you've probably got contractors over there trying to balance out how they expand while also keeping the business running.

Yeah, so that's the next headaches. So we were supposed to have already expanded, and that was supposed to have been done in October. Well, the AC took a while for them to get because of all the things that were going on in the economy. We finally got the air conditioning. Then we were waiting on the meter. Once we got the meter, well we still haven't gotten the meter. Then they decided, oh, we need to change the plans and do something. But now they're ready, and now I'm like, what's the holidays? And I'm not ready now because now their sin is gonna take two to three weeks and I'm just like, it's the holidays. Now I can't close down during the holidays. So now probably won't happen till first of January.

Yeah, so that's the next headaches. So we were supposed to have already expanded, and that was supposed to have been done in October. Well, the AC took a while for them to get because of all the things that were going on in the economy. We finally got the air conditioning. Then we were waiting on the meter. Once we got the meter, well we still haven't gotten the meter. Then they decided, oh, we need to change the plans and do something. But now they're ready, and now I'm like, what's the holidays? And I'm not ready now because now their sin is gonna take two to three weeks and I'm just like, it's the holidays. Now I can't close down during the holidays. So now probably won't happen till first of January.

So yeah, these are the things people don't understand that you got to deal with when it comes to something, right Like, it's these other little nuanced things like even once you get the food part taken care of, it's again, I want to expand, but these people are trying to push me do one thing. The air conditioner is late. Now I can't get this thing going, and I got to kind of work through these other issues that I think people don't really see. They just see kind of the finished, shiny products.

So yeah, these are the things people don't understand that you got to deal with when it comes to something, right Like, it's these other little nuanced things like even once you get the food part taken care of, it's again, I want to expand, but these people are trying to push me do one thing. The air conditioner is late. Now I can't get this thing going, and I got to kind of work through these other issues that I think people don't really see. They just see kind of the finished, shiny products.

Sometimes like Instagram or social media in general, well.

Sometimes like Instagram or social media in general, well.

You know, that's just highlights. It's alway still people all Instagram. It's just highlight reels and stuff. It's not always the crazy stuff where you know you're walking in there and it's dusty all over the place, and you know you're building stuff out. But even as you've been going through all this, what's been some of your proudest moments, you know, as you've you know, built these different businesses and the different retail lines out, what.

You know, that's just highlights. It's alway still people all Instagram. It's just highlight reels and stuff. It's not always the crazy stuff where you know you're walking in there and it's dusty all over the place, and you know you're building stuff out. But even as you've been going through all this, what's been some of your proudest moments, you know, as you've you know, built these different businesses and the different retail lines out, what.

Makes me really proud probably would be just to see the guests continuously supporting us, you know, and even though the economy is very hard and it's a lot going on, people are strapped for money and things like that, to see that they're continuously coming in supporting us means a lot. Because the economy is not in a place where everyone wants it to be, and so for someone to spend their hard earn money with you on a consistent basis is extremely important to us as a community, and it just makes me realize that we have a great community and we need to make sure that we're continuously being consistent and delivering on the product and the experience.

Makes me really proud probably would be just to see the guests continuously supporting us, you know, and even though the economy is very hard and it's a lot going on, people are strapped for money and things like that, to see that they're continuously coming in supporting us means a lot. Because the economy is not in a place where everyone wants it to be, and so for someone to spend their hard earn money with you on a consistent basis is extremely important to us as a community, and it just makes me realize that we have a great community and we need to make sure that we're continuously being consistent and delivering on the product and the experience.

Yeah, I mean that shows up because you definitely have a loyal kind of community and fulwing here in Atlanta. How is you know, one thing we in lantd we always talk about is culture, right, Like, how is Atlanta's culture influenced the way that you've grown your businesses out?

Yeah, I mean that shows up because you definitely have a loyal kind of community and fulwing here in Atlanta. How is you know, one thing we in lantd we always talk about is culture, right, Like, how is Atlanta's culture influenced the way that you've grown your businesses out?

I don't think the culture really had a lot of influence on me. I feel like just my community itself just being supportive, you know, Like when I first went to South Fulton, like I had the mayor, I had you know, city councilmen. They were all supporting the brand because we were a new business to the city of South Fulton and they wanted to make sure that we were successful and they wanted to make sure that we knew that we had their support in being able to be in that community. So that was they were you know, sending people our way. They were talking about us all the time and even during the pandemic. You know, we received grants just to help feed people, so that they really were a supportive community for us. So I don't think the culture itself really changed us in any type of way, you know, but the support definitely and definitely.

I don't think the culture really had a lot of influence on me. I feel like just my community itself just being supportive, you know, Like when I first went to South Fulton, like I had the mayor, I had you know, city councilmen. They were all supporting the brand because we were a new business to the city of South Fulton and they wanted to make sure that we were successful and they wanted to make sure that we knew that we had their support in being able to be in that community. So that was they were you know, sending people our way. They were talking about us all the time and even during the pandemic. You know, we received grants just to help feed people, so that they really were a supportive community for us. So I don't think the culture itself really changed us in any type of way, you know, but the support definitely and definitely.

In South Fulton.

In South Fulton.

I mean, you know, it's an interesting part of you know, Atlanta's kind of an extension in a lot of ways, right, Like it's it's not downtown, but at the same time, it does feel like there's a really tight knit kind of community down there of people and businesses and everybody kind of knows each other in a certain sense. Do you get that same kind of feel?

I mean, you know, it's an interesting part of you know, Atlanta's kind of an extension in a lot of ways, right, Like it's it's not downtown, but at the same time, it does feel like there's a really tight knit kind of community down there of people and businesses and everybody kind of knows each other in a certain sense. Do you get that same kind of feel?

Oh? Absolutely, absolutely. Yeah, anything I need in the city of South Fulton, I can just pick up the phone and call. It's really that simple over there, you know. Like now we're getting ready to open an Atlantic Station, so I don't think it's gonna be that easy over there, but yeah, I've heard that it's not that easy anyway.

Oh? Absolutely, absolutely. Yeah, anything I need in the city of South Fulton, I can just pick up the phone and call. It's really that simple over there, you know. Like now we're getting ready to open an Atlantic Station, so I don't think it's gonna be that easy over there, but yeah, I've heard that it's not that easy anyway.

So well, Atlantic Station seems like a full circle moment, especially because you used to live there. Yeah, you know, now you're coming back to open up your new business there. How do you feel about that?

So well, Atlantic Station seems like a full circle moment, especially because you used to live there. Yeah, you know, now you're coming back to open up your new business there. How do you feel about that?

I feel really good about that. You know, it's right and back of where I used to live at. So yeah, I think that's really great. Atlantic Station is a popular, you know, attraction for Atlanta, and yeah, I just feel like it's going to be a no brainer for sure.

I feel really good about that. You know, it's right and back of where I used to live at. So yeah, I think that's really great. Atlantic Station is a popular, you know, attraction for Atlanta, and yeah, I just feel like it's going to be a no brainer for sure.

And especially I mean Atlanta has so many great things on the horizon. We got the Super Bowl coming up, the World Cup coming up. I mean you all are going to be kind of positioned to be right in the middle of a lot of that stuff.

And especially I mean Atlanta has so many great things on the horizon. We got the Super Bowl coming up, the World Cup coming up. I mean you all are going to be kind of positioned to be right in the middle of a lot of that stuff.

Oh yeah, yeah, already, yeah, definitely always ready. We're delayed on that as well, but yeah, but it's happening.

Oh yeah, yeah, already, yeah, definitely always ready. We're delayed on that as well, but yeah, but it's happening.

That's good. Congratulations.

That's good. Congratulations.

Well, with all these different products you have going on, just how do you kind of figure out, you know, what your next goal is going to be? Like, how do you kind of prioritize what next?

Well, with all these different products you have going on, just how do you kind of figure out, you know, what your next goal is going to be? Like, how do you kind of prioritize what next?

You know, I always sit back and kind of review the market and see what's needed. And right now, the next step would be a share kitchen space. So that's something basically if you have a food truck or if you have you might cater at home, and now you need a catering kitchen or a commissary kitchen is what they call it. But you don't have anywhere to go to make the food. Then you can come to the share kitchen in space and you can rent it out and you can do everything you need to do there because we're provide almost like your own little restaurant. Yeah, and that's what we're doing now. So that's the next step.

You know, I always sit back and kind of review the market and see what's needed. And right now, the next step would be a share kitchen space. So that's something basically if you have a food truck or if you have you might cater at home, and now you need a catering kitchen or a commissary kitchen is what they call it. But you don't have anywhere to go to make the food. Then you can come to the share kitchen in space and you can rent it out and you can do everything you need to do there because we're provide almost like your own little restaurant. Yeah, and that's what we're doing now. So that's the next step.

That's amazing. I mean, you know, I always tell people I think, you know, when you see opportunities, there's a couple different ways to look at it. For example, you know, back when they had the California gold rush back in the days, right, a lot of people went to California looking for gold, but there was a lot of money to be made selling picks and access. And I kind of feel the same way, especially when you're trying to talk about this whole shared kitchen right, Like, you're also you understand what the people who are also kind of doing similar things need from a resource standpoint, and so by opening up that shared kitchen, you're kind of giving people those resources while also creating value and opportunities you know, for you, yourself.

That's amazing. I mean, you know, I always tell people I think, you know, when you see opportunities, there's a couple different ways to look at it. For example, you know, back when they had the California gold rush back in the days, right, a lot of people went to California looking for gold, but there was a lot of money to be made selling picks and access. And I kind of feel the same way, especially when you're trying to talk about this whole shared kitchen right, Like, you're also you understand what the people who are also kind of doing similar things need from a resource standpoint, and so by opening up that shared kitchen, you're kind of giving people those resources while also creating value and opportunities you know, for you, yourself.

And your team. Yes, see, that takes understanding, you know what I mean absolutely.

And your team. Yes, see, that takes understanding, you know what I mean absolutely.

I mean I look at it like if you think about all these salon suites that they're doing right. You know. I want to be on that next wave of shared kitchen spaces, you know, because I think that's something that's needed. Everybody can afford a brick and mortar, right, So that's the next thing for us.

I mean I look at it like if you think about all these salon suites that they're doing right. You know. I want to be on that next wave of shared kitchen spaces, you know, because I think that's something that's needed. Everybody can afford a brick and mortar, right, So that's the next thing for us.

And food trucks I think are legally required a lot of times actually have like a standard kitchen somewhere too. Yeah, they have to have a common commisary kitchen.

And food trucks I think are legally required a lot of times actually have like a standard kitchen somewhere too. Yeah, they have to have a common commisary kitchen.

Absolutely, and so we'll be there to provide it for them.

Absolutely, and so we'll be there to provide it for them.

Yeah.

Yeah.

Then you have people to do like ghost kitchens and stuff like that. So there's a lot of people that want to try stuff and they don't know how to necessarily get started. So it kind of opens you up to and it even helps position you honestly is like a thought leader and a leader in that space in general. Like now you kind of become the og triple og as they kind of say, right, like, if you know, if you need help, not only do you have the resources, but you have the expertise because you've been doing it yourself, and people can kind of believe in that and trust the things that you put out.

Then you have people to do like ghost kitchens and stuff like that. So there's a lot of people that want to try stuff and they don't know how to necessarily get started. So it kind of opens you up to and it even helps position you honestly is like a thought leader and a leader in that space in general. Like now you kind of become the og triple og as they kind of say, right, like, if you know, if you need help, not only do you have the resources, but you have the expertise because you've been doing it yourself, and people can kind of believe in that and trust the things that you put out.

Yeah, I mean, and the goal is to make money while you're sleep, you know, I don't want to always be, you know, in my restaurants, always you know, working. So I figured that these things that I've done provides the opportunity to be able to make money while I'm sleeping.

Yeah, I mean, and the goal is to make money while you're sleep, you know, I don't want to always be, you know, in my restaurants, always you know, working. So I figured that these things that I've done provides the opportunity to be able to make money while I'm sleeping.

So what would a little Ghostet say to Gotet now if she knew all these amazing things you were working on, She'd.

So what would a little Ghostet say to Gotet now if she knew all these amazing things you were working on, She'd.

Be like, girl, you did that? Can you believe it? I'd be like, girl, I can't believe it, but it's there, you know. And so I developed a cookbook as well. And so the reason why I developed the cookbook was because I wanted people to be able to create experiences at home as well. Cooking is like something from the soul. You not a cook.

Be like, girl, you did that? Can you believe it? I'd be like, girl, I can't believe it, but it's there, you know. And so I developed a cookbook as well. And so the reason why I developed the cookbook was because I wanted people to be able to create experiences at home as well. Cooking is like something from the soul. You not a cook.

I am an amazing cook, Thank you very much.

I am an amazing cook, Thank you very much.

That's so amazing. That is so amazing. There was a lot of people who cannot cook, you know, there's a lot of people who cannot cook. And you know, a part of the cookbook that I made it was like meals under thirty minutes, and we weren't ready to launch that as well. So this, yeah, so that goes along with the retail branding.

That's so amazing. That is so amazing. There was a lot of people who cannot cook, you know, there's a lot of people who cannot cook. And you know, a part of the cookbook that I made it was like meals under thirty minutes, and we weren't ready to launch that as well. So this, yeah, so that goes along with the retail branding.

Yeah, I mean personally, the reason why I got into cooking, I mean, I grew up my dad and my mom taught me how to cook and as over the years, I mean, I cook a lot, but like I actually really enjoy.

Yeah, I mean personally, the reason why I got into cooking, I mean, I grew up my dad and my mom taught me how to cook and as over the years, I mean, I cook a lot, but like I actually really enjoy.

Bacon a lot more.

Bacon a lot more.

Oh my god.

Oh my god.

And the reason why I enjoy baking is because I always tell people, like, my life is very unstructured. As an entrepreneur, I don't usually get to follow directions. I'm the one who has to figure everything out, and so bacon gives me that like one moment where I can just follow directions and just I get the result that's desired, right, Because.

And the reason why I enjoy baking is because I always tell people, like, my life is very unstructured. As an entrepreneur, I don't usually get to follow directions. I'm the one who has to figure everything out, and so bacon gives me that like one moment where I can just follow directions and just I get the result that's desired, right, Because.

Cooking is more like art, bacon is science.

Cooking is more like art, bacon is science.

Bacon says, you turn that oven on four hundred degrees and you put a cup of flour in, Like you better put a damn cup of flour in, right, you know. With with cooking, you're like just give a little pinch of this, a little dash of that. But that's something that I learned over the years from me personally, is I enjoy baking because it allows me to just kind of relax and just I know what comes next for once I'm not the one who has to kind of figure it out. Do you get that same kind of you know, experience when you're do those things?

Bacon says, you turn that oven on four hundred degrees and you put a cup of flour in, Like you better put a damn cup of flour in, right, you know. With with cooking, you're like just give a little pinch of this, a little dash of that. But that's something that I learned over the years from me personally, is I enjoy baking because it allows me to just kind of relax and just I know what comes next for once I'm not the one who has to kind of figure it out. Do you get that same kind of you know, experience when you're do those things?

Yeah, absolutely. I'm not a baker. And the crazy part is I've just started bacon, and when I tell you it is so like terrifying because it's not anything that once it comes out the oven, if it's not right, it's over. You know, at least cooking on the stove. You can change it up once you know you're done, you can taste it's cool, but cook bacon it has to be like really exact, I mean exact. It's very intimidating. But you know, I've been doing it a lot lately and I've been experienced, you know, experimenting with it, and I'm actually kind of liking it a lot, but it is very intimidating. I will say, like, seriously, I don't messed up quite a few things, but because you know, you think you can just you ain't really got to be But it.