Episode Transcript
[00:00:00] Speaker A: TL on the Shit yeah. Show not little boozy to the left.
[00:00:04] Speaker B: To the left to. We go to the right, to the right, to the right we go, uh huh.
[00:00:11] Speaker C: And we haven't tried to get the rights to this.
[00:00:13] Speaker B: Like a little swag.
[00:00:14] Speaker A: Oh, this is going to be our intro to the Shit yeah. Show. I've been saying I want it. It has some, some. Some potty mouth words that I don't know if we can use.
[00:00:21] Speaker B: No.
[00:00:21] Speaker C: Does it say shit?
[00:00:22] Speaker A: It says other things that are not as wholesome as shit. Yeah, but all good. I think that intro for episode six of the Shit yeah Show, man, episode 26, when that happens, it's going to be banger. It's going to be a banger. Maybe we get boozy on here to like go, yeah, let's try that. Go Shit yeah. But I think to kick this one off, one of my favorite phrases, one of our second pillar of our four pillars of marketing. First one is execution trumps everything, right? Two is doing these hustles harder.
[00:00:55] Speaker B: Exactly.
[00:00:55] Speaker A: And going back to Johnny at York street when he used to say, hey baby, taste my sausage with a South African accent. And that wasn't South African, but he hustled harder. And I use the example of in business, if you got a drug dealer on one corner, let's call it John and Johnny, right? You got Johnny on that corner and you got John on this corner, right? Johnny knows everybody's name. Johnny's got whatever they want ready on time, right. John's watching Johnny with a line, just right. Trench coat, whatever they do, right? I don't know. Trench coat. You know, they got watches and stuff, right?
[00:01:33] Speaker B: OG OG drug dealer. Come on. OG only knows the drug dealers from the 80s movies.
[00:01:38] Speaker A: These are the ones in the movies.
[00:01:39] Speaker B: Like John Lucas come on the corner.
[00:01:42] Speaker A: That's the best part. This is raw, unfiltered, right? But here's the key. Is Johnny hustled harder than John? Okay. He was busier. And so out of all of that, I say the best way to communicate. Zoom. These hustles harder is if it works on the streets, it works on our meats.
[00:02:02] Speaker B: Yes.
[00:02:03] Speaker A: All right. And so we've been messing around with something for. Since September. Since September. And it is with our dank sauce, right? And so today I'm super pumped. We go back to 2018, when we opened in Atlanta. It's going to be a fun story of how God brought all of us together for this crazy business. But we got Chico Scott. He is known as in Atlanta, the.
[00:02:26] Speaker B: Tank dealer, the Dank dealer.
[00:02:30] Speaker A: If you haven't had our dank sauce, you're missing out. It's good on everything. Dank is best with friends, right? Share.
[00:02:37] Speaker B: Yes.
Well, hey, I'll just take it away. We'll take it away from 2018. So I met Chris at Zunzies.
[00:02:45] Speaker A: William Leflower brought you in?
[00:02:47] Speaker B: William Leflower brought me in. So at the time, I was dating a girl.
She was just looking up on her phone. We had got an Airbnb. She looked up on her phone. Top restaurants in Savannah. Zoomsies. Boom. I went in. My bad. Didn't mean to mic. Went in, had a great time.
[00:03:02] Speaker A: Amateur.
[00:03:03] Speaker B: And immediately got hit by the awesome line of just this. At the time, it was the bunny chow. So I remember being like, what the hell is a bunny chow? So I ordered the bunny chow, and everybody decided.
And I just remember being like, okay, there's something unique going on. Crazy with this place. So then William pops out of nowhere, like, hey, this is your first time. And I just remember being like, yo, where did he just come from, baby? I mean, like, okay. And he started asking me questions, started asking me more questions, and I'm like, okay. He's following me from the line now to my seat. He pulls up his seat and starts talking. I'm like, yo. My girl's telling me like, yo, you know him from somewhere? Hell, no. Have absolutely no idea who this guy is. Long story short, I ended up sitting there literally on the patio for probably about two and a half hours. And then probably an hour and a half in, William finally decides to grab Chris. And I'm like. He was like, you know what, man? We're opening in Atlanta. You should be our general manager. I'm like, okay. Totally cool. So piggyback at the time, like, what I was doing in that time, because.
[00:04:08] Speaker A: You had a ton of restaurant experience, right?
[00:04:10] Speaker B: I had a phenomenal. Tons of restaurant experience. But what caught me the most was just like, yo, look at this environment. Look what they're breeding here. And I was at a time was working at North Point, so, like, at North Point, like, long story short, I just felt a little boxed in North Point.
[00:04:26] Speaker A: The church, North Point Church, North Point.
[00:04:28] Speaker B: Community Church, is led by Annie Stanley, if you guys don't know. So I was.
[00:04:31] Speaker A: Amazing church. They did great stuff.
[00:04:32] Speaker B: Amazing, amazing church. Amazing church. Like, I was led by.
His name's. His name's actually Bill Willis, but he was one of my mentors. But I did a leadership development program there, and I was one of the student pastors in their student ministry called Inside out. So it was amazing.
Super dope. But I just wanted to get out and become more free, become more able to use my gifts. And I know that ministries not only can be used in a church, but it could also be used in a restaurant. It can also. I literally witnessed it, my first experience when I went to Zoosies. Like, I want to say, at the time, we were just. At the time, my girlfriend and I were literally just trying to leave. We're just about to leave. We're just going to grab a crib, bite and go on. And that was the high note of the entire trip. So it was an easy shit. Yeah. When William asked me, I'm a very, like, go with the flow type of person. Like, hey, whatever God is leading me to, like, whatever the energy's going, I'm gonna gravitate towards that.
[00:05:29] Speaker A: Hit the green lights and go. Yeah.
[00:05:30] Speaker B: And I've always been a fan of, like, go where you're accepted. Like, don't fight to be accepted anywhere. Go where you're accepted. So that was the beginning of that. Get to Atlanta.
Total whamboozle of restaurant business.
[00:05:45] Speaker A: So we've just gone. You've come in just 100 miles an hour. The energy. I love it. Sales, the trans transfer of energy. No doubt, one of your gifts is certainly bringing the energy and doing it. But, yeah, if you haven't ever listened to this before, and you're coming in and you're like, what the hell is going on? This is the shit. Yeah. Show the restaurant business. We'll make you say shit. Yeah. But it's a complete shit show. Okay?
Every day could be a complete disaster. It is a complete symphony. That is usually not sounding good 80% of the time. It's a wild business. And so Chico. Chico is here.
Super excited to have him back with the company. We're going to start talking about, you know, once again, what sucks about the restaurant business. You've only worked at Zunzi's.
[00:06:32] Speaker B: Yes. Yes.
[00:06:33] Speaker A: Okay.
[00:06:33] Speaker B: I only worked at Zunzi.
[00:06:35] Speaker A: You never worked at restaurants before?
[00:06:37] Speaker B: Never worked any other restaurant. So, like, when we opened in Atlanta, it was fun. Like, we had. It was Will, Chris, and Dan and Kai, literally. And we just. I love all of that. And we grinded, but we made it so fun. It was such a unique experience. Working, literally, who knows, 14, 16 hours.
[00:06:58] Speaker A: It was ridiculous. So we opened. We were in Savannah. Had been there since 05. We had put, like, all our eggs in the basket of, like, okay, let's open in Atlanta. Right? Because people always ask, why Open in Atlanta. And I said, well, our goal is to franchise, to grow. Grow our business. Restaurant business sucks. Like, we are here to change it. Even from the beginning, I was like, we're here to do something different, right? Talk about the umbrella. Well, you know, we talked about in the past. We'll always talk about that. But we went into Atlanta because we wanted to learn. Right. I could have opened somewhere in Savannah. Not saying it'd be successful. Probably more likely to be successful if we opened around the corner where people had brand recognition. But it wasn't going to move us closer to our goal of creating a. A brand that we can scale. And so we opened in Atlanta, put a lot of eggs in that basket on Howell Mill Road Design. Dropped a lot of money and really didn't want to change things. We really didn't. We want to, like, come in and just do our best effort to take the weird stuff that was there, bring the shit you experience, keep the menu. And honestly, it worked. Until it didn't work. It was like, yeah, people don't want to eat ginormous sandwiches for lunch at the price that they were right in doing that. And.
And so it was like, oh, crap, really busy until it wasn't. And then all of a sudden, we had to, like, really, you know, pivot. And the restaurant business is no different than any entrepreneurship. It's you build something, you measure if it's working and if you learn from it. Right. And to be honest, yeah, go ahead.
[00:08:26] Speaker B: And just to piggyback off of that, like, it also comes with a lot of accountability as well. Like, at the time, I was, what, 25. So, like, that seemed like an old age, I feel like, when I was 25. But I see now that I've grown and just learned so much.
[00:08:42] Speaker A: You're still 25. In my heart, I still think of you as chico back then and, like.
[00:08:46] Speaker B: Developed so much as a man. Developed so much just in just character and just discipline and just my daily routines and habits of what I do to where that was such an immature move. And just looking back on, like, the career and just the other companies that I worked for of just, like, it's so hard to find a good culture. Like, it's so hard to find a good culture. Like, money can do anything. Like, it cool. Like, wow, I'm living a nice, lavish life. But, like, when you talk about culture, when you talk about something that gives you purpose, like status, title, like, I love what I do. I literally walk around the streets of Atlanta.
[00:09:24] Speaker A: So hold off telling people what you do hold on, people. So we're gonna get Dylan. Keep us on track, please. All right, we got three goals here. What sucks about the restaurant business? Pick my battles, Chris. Yes, Pick them, pick them. Your battles, not your nose. That should be a quote.
[00:09:39] Speaker B: Sorry.
[00:09:40] Speaker A: Right, so here you go. What sucks about the restaurant business? What do you love about it? Right? How you got into it, so. Right. That's how you got into it. William, a flower. All roads lead back to William.
[00:09:51] Speaker C: So before we move on from that, can we just establish that you walked in with a girl you were dating at the time.
[00:09:57] Speaker B: Yes.
[00:09:58] Speaker C: You guys wanted to eat and leave, and by the time that you Left there at 25 years old, no restaurant experience whatsoever, he offered you a GM position in a new location.
[00:10:11] Speaker B: Shit. Yeah, that's exactly how it went. There was no. Did you write it yourself?
[00:10:18] Speaker C: No, I was just listening right now.
[00:10:20] Speaker B: You're hell of an Arthur, Dale, and.
[00:10:22] Speaker A: William's really good at what he does, and so William is a great persuader.
What's crazy is our disc profile is exactly the same, which is wild. And I can't wait to get your profile. But okay, so that's how it happened. You know, William. That's how William operates. And William is super talented, and we have it. He brought Chico into our life, which is dope. But okay, so here you go. First time restaurant business. Opening a new restaurant in a new market with William laflower, with me, his brother Kai still with us. We're gonna have Kai on the podcast here. Maybe next time. I'm not sure what it is, but Kai's awesome. He's been gone back, gone, then back. And that's the story of the restaurant business. And probably Zoom these, I think, as well. But. So this is your first time. So you've only worked at Zoom Z.
[00:11:11] Speaker B: Yes.
[00:11:12] Speaker A: Let's talk about how you left Zoom Z, because I think that's a really good one. And maybe that's just. Let's talk about what sucks about it. So there you go.
[00:11:21] Speaker B: So I would say, like, what sucks is that there was a lot of downtime because, like, Chris mentioned, like, we had a pivot where we were going incredibly high in sales. Like, I mean, we had we. For just open foot traffic was booming. And then, like, okay, the initial pop has happened. Now we're going back down to settle. So when you have that, you start to build drama within the workplace. You start to build just. There's just so much time.
[00:11:45] Speaker A: Well, there's pressure on the business. We've worked 50 miles away at our home location. That's really busy. We are now recognizing there's problems. We didn't have digital menu boards. We had put a bunch of money into that. So we. We knew we needed to pivot the menu. But there was so much going on. It's a lot of pressure. And so.
[00:12:03] Speaker B: And it just. And at the time, like, I'm. I'm brand new to it, so this is nothing in my. In my. In my realms. Meanwhile, William's just over here going. Dan's going, Kai's going. He's on two times going. So it's just like, okay, I gotta get faster.
So that's how it felt at the time. And just. I mean, being young, like, I was just piggybacking what I was saying. Like, being young, 25, like, I was always just wanting to grow myself, grew myself, become the best version of myself. So, okay, what's the next opportunity? I got so many opportunities working with this man.
[00:12:39] Speaker A: Yeah, it was like, by just standing.
[00:12:41] Speaker B: Behind a line, cutting bread, literally, I would make it an act, like, welcome to Zoosies. Look at the board. We got the good geese. Like, I would have a good time. Because like Zoosies, the umbrella, the brand gives you this freedom to just be your natural self, literally to have fun, like. And no one's going to be judging you with that.
[00:13:01] Speaker A: I think it's being the best version of yourself, which is the person you were created to be. And I think that's it.
[00:13:06] Speaker B: So I guess in a suck way, I guess I would say the hours of time that it took of just building the grueling part, but, like, the sucky part, I would say, is me just not being more mature in that state. To have stayed and developed myself within the business just because of just transitioning to other people who have promised things and saying, we will guide you, mentor you. Never happened.
[00:13:31] Speaker A: So here's what sucks about the restaurant business is that's a. We're trying to do the right thing, right? No doubt. The whole time, the entire time I'm in this business, been trying to do the right thing. Very expensive. It's very hard, right? But even back then, for sure, doing the right thing doesn't take it from a not sucking right. A million percent. It sucks. And you know, it sucks, really. When you're trying to do the right thing, you're not getting the results. And then you see it impact good people like you in the business. And so I think the way you left, and you correct me if I'm wrong, is you went on the catering and you never came back. Is that what it was? Yes, pretty sure. So caterings are like way harder than regular restaurants.
[00:14:11] Speaker B: Catering was on a whole nother level. So I still remember one.
[00:14:16] Speaker A: There was a one way catering, one.
[00:14:17] Speaker B: Big catering where I arrived. We all arrived at like 6am and I just remember William, he randomly. This is a sidebar. He randomly got waffle fries at 6am from Chick Fil A, which still don't know how he did till this day.
He came in with waffle fries, dipping the little avocado lime ranch in. And I'm over here like, okay, whatever. But that was so. I just remember it being so. It was our first big welcome. Hey, we're Zoomzies. And just being so detailed. So diligent in making the sandwiches. So diligent. Just making, checking the receipt, making sure we got every sauce. Hey, they don't want this on it. Making sure it was pristine. Diligent. Just perfect. Like it was stressful. It was stressful. But at the time, I wasn't prepared for that. That was my first, like, fast paced. I went from just talking to kids, mentoring kids and like, hey, really not having to do much because, hey, man, we're Annie Stanley's like a powerhouse. We don't really have to do much. But literally it went from that. Now I'm in a grooming of, okay, I have to work in this, Work and deliver a great sandwich, work and deliver a great experience while also trying to build cells from the ground up. And it was, it was, it was difficult, it was tough, but it was.
[00:15:33] Speaker A: Also, it was fun and also trying to, you know, live your life purpose and, you know, become the best version of yourself, inspire others to do it. Knowing that there's something bigger that we're trying to do with the business while it's going sideways. Yeah, right. So, you know, that's. I love that your only restaurant experience is with us. I hope that's the only restaurant experience you ever have. So let's come. So what sucks about the restaurant business? Yeah, honestly, I think to summarize it, it's just really hard. It's like, I call it death by a thousand cuts. Right. Almost got stabbed while I was at York Street. That would have been one big stab, one big cut. But it's really good. No, but it's like the everyday just slicing and dicing you to where it's just like you just bleed out and you gotta leave and go to another restaurant to like, you know, see if you don't get cut as bad. But that is the nature of this business. And we were doing it, doing things the right way. It takes so many things. Training material, like all the things that we should have ready for you. Right. To train you and do that. Now we have one huddle as gamification of an app where you come on and you can play games to learn our stuff. Right. Like thank you, Danelle, for spending all that time in that. Our training managers are doing amazing things there. But it's like we didn't have it in the beginning. Most restaurants don't. Right. People knock chains, but those are probably some of the better places to at least work is they have some sort of element of systems or it's like the local chain or the local mom and pop that actually mom and pop are there and they care and you have that. But there's that middle ground of as you grow, that's where it gets dangerous for everybody. And call it the emerging brand or whatever that is. And we've been doing that for a while and it's really, really hard to break through to that next level. And we're turning the corner and it's so exciting. And. And so, yeah, the restaurant business sucks. Is death by a thousand cuts. It's really, really hard. Right. And everybody's impacted by it. So all that being said, so you left then and then just give a quick rundown of what you did and then let's talk about how you got back.
[00:17:32] Speaker B: What I did. So I just went into sale. So at that time I had another girlfriend.
So she was. She did ballet.
[00:17:42] Speaker A: It works on the streets, it works on your business.
[00:17:43] Speaker B: Exactly. I was just selling everybody. Right. Whatever. But so yeah. So long story short, went moved to Pittsburgh, Pennsylvania. I did some sales there. She ended up getting an offer. She was also doing like ballet company. So she went from there. Then she went to Indianapolis. That was fun. Each was a year. And I hate the cold. I was like, yeah. So I was ready to go. And the company that she was with, like, wasn't thriving or whatever. So I came back, had a connection with the district manager of Home Depot and he kind of put me on a leadership program really from the store level all the way to the corporate level and did that. And I also realized retail really sucks too. Like, yeah, you. You, man. You know what? I could have a whole segment on that right there. But I.
[00:18:36] Speaker A: What's on aisle 13? Actually, what's on our 26. How about that?
[00:18:40] Speaker B: 26 is lumber. Action lumber.
[00:18:43] Speaker A: There you go.
[00:18:44] Speaker B: That is crazy.
[00:18:46] Speaker A: Drop them up wild. Nice.
[00:18:52] Speaker B: Yes. I mean, so I was the assist store manager over in Sandy Springs, and it was grueling. Like, I was dealing with turnover rate. Literally left to right. I couldn't keep a person, I felt like, for more than two weeks, they literally would leave as soon as the whole interview and everything would be done. But it was grueling. It took a toll on my body, and I wasn't fulfilled. I wasn't doing something that brought passion. Like, I saw my gifts in energizing our team. I saw my gifts in literally bringing a light to the situation sometimes. But I was also being in a box, like, you know, and it felt like I wasn't moving forward. It felt like I was, like, beating up on the roof, like, open up.
[00:19:35] Speaker A: Well, it's a giant company. And the thing about it, Home Depot is an unbelievable company and brand, and you look at it and you go, there's different locations, right? And so every location probably has its own culture, and you've got that. And once it goes sour and it takes a lot of people to run it, right, you got a leadership team and bring. And bring it in. So Home Depot, amazing leadership skills. So really funny of how this all came to be. So I had this crazy idea with the dank sauce that came, and I was like, I need the right person to do it, right? And then, sure enough, in that same weekend, as I'm getting this idea, right, you call me and I had been thinking about you, and we're talking shoot four or five years, and, well, it's 20, 24, and that was 20, 19, 20.
[00:20:19] Speaker B: It's never awkward to reach back out, by the way, guys always, right?
[00:20:23] Speaker A: If you're humble, right? And you come back, whatever it is, is. One of my favorite quotes is like, you never step foot in the same river as the same person because the river is different and you're different, and I. So many different ways. There's the devil, you know? But in this business, I love to revisit the conversation.
[00:20:43] Speaker B: Oh, yeah.
[00:20:43] Speaker A: Because, yeah, we may have parted ways. Yeah, we may have parted ways, but, man, I always look first and I go, we were not a great company back then. I think we're a good company now. Where we're gonna go and where in my mind and Kevin and. And where we talk about going, you know, we're a 2 out of 10, right? There's amazing things and vision that we have for this company. But back then, no doubt, it was our fault that you left, Right?
[00:21:08] Speaker B: I mean, I was.
[00:21:09] Speaker A: You're like, yeah, yeah, it was.
[00:21:11] Speaker B: I mean, you could.
[00:21:12] Speaker A: You could have said bye.
[00:21:14] Speaker B: Yeah. But I mean, I wasn't there.
[00:21:15] Speaker C: I'm just giving you shit.
[00:21:17] Speaker B: Totally. I mean, but like, I mean it came from what I experienced and I remember I literally can tell you what happened. I literally was in the steam. I always have a morning routine, like on Saturdays go steam. And I was in there for like an hour. Just like, should I reach out to this guy? Should I reach out to him? I'm like, man, like chica. And I've been thinking about Zunzies for like at this time it was for a year because I was always. I reflect and go back to like, when was I most fulfilled? When was I like happy? Like, oh dude, will. And just going around, hey, like running the streets of Howell Mill. Like, hey, go to a restaurant. Like that was fun. Like, was it crazy? Shit, yeah, it was crazy. Was it weird? Yeah, but I had fun. And, and I knew this guy with his open heart was going to be like, shit, yeah, let's do it. But it just took literally the balls for me just to call him and just be like, hey Chris. Like, hey man, I wanna do something that's fulfilled and just reaching back. I mean I ain't even, not even trying to cry, man, but just reaching out. And he doesn't even understand where I was in life. Like, he doesn't even understand like what I was going through personally.
And he doesn't, he has no idea. Like, and for us to connect, you see a lot of Christians that walk the walk and you see them right here. Because I've run into a lot of powerful figures. I feel like definitely church wise. And it just like doesn't hit as home as a person who wearing an umbrella hat with a Zunzi like shirt. Like literally. So like, like all, hey man, I'm always speak highly of you. My mother loves you. Like my whole family loves you. Just because like they know how fulfilled and passionate I am. Anytime I send pictures in our whole Instagram, I'm sending it to my family as well because they see how fulfilled I am doing what I'm doing. I haven't ever spoken about my job. Only thing most people probably talk about what they really do, they probably go detox the weekend from what they do. So like I take pride in that. And I know that I'm literally doing something as simple as it is, just with a dink. Like I have fun doing it. So like that's what's great with what I'm doing. I love the hell out of my job. I love every interaction I get with people. I never know who I'm going to meet and it's the easiest way of ministry. I wouldn't change it anyway. It's bigger than standing on a podium and giving a word and hoping you guys reflect from it. Like, no, I get to make an initial impact. That just goes from talking about sauce to sometimes transitioning and talking about our personal lives to. You never know.
[00:23:52] Speaker A: Let's get weird, baby.
Here's the thing is when you lead with love and you just go around and be a blessing, and that's really what I think you're doing is you're, you know, the restaurant business sucks. Retail sucks in general. When you look at people's faces, life is really hard and it sucks a lot of times, right? And I think in this business, right, people go to restaurants to feel better and to have an experience that doesn't suck and to raise their number and make them feel better. And you know, when you came back and I was just so excited and one of my prayers is God, bring the right people at the right time in the right places so we can do the right things. And it was the perfect timing. And so what you've been doing is we got our sauces here, we got a little bit of our dressing, our drizzle. We got our shit. Yeah. Sauce and the dank sauce. And so what this is, is, you know, we're having a lot of fun with you as the dank dealer. And it's going around and it says first one's free. And what we're doing is around Howell Mill. If you join the 26 Club, you text us, go to 26club.com. Go to the handle at Free Dank Sauce. Yes. You're gonna see the dank dealer on there going around having a. Having a lot of fun, dealing the dank. First one's free. Dank's better with friends. All the taglines, he's got them all. But man, you know, when you find your gift, it puts you in front of kings and you're out there doing amazing things. So blessed to have you doing that. So it's. Man, appreciate the kind words. Very, very humbling. It is why I'm in the business is to create opportunities for people and to let them really, hopefully have a place where they can grow. And there's a lot bigger things that we've got planned and that you're going to be a part of. So restaurant business sucks. It's hard. What you love about it is you're really living your life purpose through the business. And I think it's an inspiration to be able to do that. And then what do you think we're doing different?
[00:25:47] Speaker B: Oh, I mean, not even to be short of words, but everything I would say from top to bottom, from leadership, you're talking about.
The accountability's there from you, from Kevin. Like, the accountability's there. There's no, like, where's Chris? Like, what's Kevin doing? Oh, we know Kevin's gonna be up at 3 to 4am and we know when Kevin meets you, it's gonna be strictly to the point, like, spot on. And I love it, like, military style. You know how he's coming in. It trickles down into our team. Like, focus is like one of our keywords that we're constantly talking 26x focus, focus, focus. And it just trickles down into our team toward the accountability. Yes, pressure. But we all know pressure builds diamonds. We all know, like, the results are gonna come when we all have accountability and we're all having fun as well. Like, we still make sure that nature never leaves. We aren't gonna force it, but.
[00:26:37] Speaker A: Well, you know, what's cool is now you talk about that pressure. And it's one of the things that I've never liked is because in my role, it's like, you know, you're kind of wearing all the hats. And so Kevin, we talked about him in the past. Definitely gonna get him on at the right time, and you'll understand what's going on there. We may film it at like, 4am for Kev, but. But there's a great book called Rocket Fuel. And my good buddy Jeremy Davis from the Equinox Band, he told me about it when we were having breakfast, and he's like, it was a game changer for his business. And so I skimmed over it, and I was like, this is fire. Got it to Kevin. He tore it up and took so many notes. And it's kind of these two personalities it talks about. Every business needs two roles. A visionary leader, and there needs to be an integrator. And so what those are is it's basically the person who has the vision for the company, but that person has to really be focused on that. And then they have to pass it on to a totally different personality, which is the integrator. It's the person that can execute. And as you're growing a business, there's three different hats that you really have to wear. You have to be the person that's the creative, the artist. You have to be the business. So that's the visionary, creative artist, the visionary to be the business leader, right, that's the execution guy. He's the manager. He's the one that's keeping all the ducks in a row. Everybody's at the same beat, going the same direction, alignment. And then after that, there's the risk taker, entrepreneur. When you start your business, you're all three. As you grow, you have to gravitate towards what you're most passionate about, what you're best at. And so, you know, Kevin, I'm a big believer of going after what you want. 20. Shoot. I think it was 2015, Kevin came to Savannah and I was like, you're going to be my guy. And he's like, no, I'm not. And it was by the dumpster. And then I would hit him up on LinkedIn and check in and sure enough, he's our guy. Come two years, two years ago. But, man, you know what that is, is he has the perfect balance of accountability. You know, he is a. He's an unbelievable coach, unbelievable leader. He will hold you accountable and keep your expectations. But in the end, that's what everybody wants. If you're not doing that, then you also don't know how you're doing. And so everybody wants to do a great job. And he makes everybody better.
[00:28:41] Speaker B: It raises the bar, and it also.
[00:28:43] Speaker A: Allows me to be able to do fun stuff like this. That I think is the difference of the company, of what we're going to do is really bringing to light. Like, let's not pretend I will tell you when our business doesn't suck. Zunzies and Zunzibar. It sucks right now. A lot of days, it just does. We just had a menu rollout that we kind of botched. Right. It happens. A lot of effort put in by a bunch of people, but it's so many moving parts. It's just. It's what it is, but it's direction, not perfection. Every day, doing better every day, you know, knowing that we're all trying to do the right thing, the culture, the alignment with it. And so, you know, it's great to hear that you feel like we're doing a lot of great things. You know, I think our fanatic focus with 26x on our people and our fans, the two most valuable relationships that we get in this business, and just making sure that we're good stewards of it is that. And what you're doing is you're going out in the streets and you're really. You aren't even talking about Zunji's and Dreadnought. You're just like, I'm the dank dealer. Here's some dang sauce. What is this? Right? And you've got it and you're just having fun with it. You're getting them to sign up for the 26 Club. And then I think you've got over like 550 people so far in the club. And so, you know, we've got a dank. A dank vehicle about to launch.
[00:29:57] Speaker B: Yes.
[00:29:57] Speaker A: Lime green paint job, not peanut butter on the inside, but we got a little bit of the dank sauce on the inside.
Yes. We need a little remix on that. So. But we're, you know, we're having fun. And I think that's what it is, is, is life sucks, just like everything else in general.
It's hard. It's just there's a lot of stuff going on. I feel like life's moving faster than it ever has.
[00:30:20] Speaker C: So fast.
[00:30:22] Speaker A: Yeah. And you kind of got to slow it down sometimes. And you slow it down by really just having fun and doing some things different. So with that being said, go follow re Dank Sauce. Go ahead and text Free Dank.
[00:30:34] Speaker B: Yes.
[00:30:35] Speaker A: Free Dank to us. Yes.
[00:30:38] Speaker B: Sorry.
[00:30:39] Speaker C: 912-912-207.
[00:30:43] Speaker A: Is that it?
[00:30:44] Speaker C: Yes.
[00:30:45] Speaker A: Oh, man. Where we gotta.
[00:30:47] Speaker C: I wasn't prepared.
[00:30:47] Speaker A: 205-7551.
[00:30:49] Speaker C: No, no, he's making stuff up. Text free dank. 2912-207-7551.
[00:30:57] Speaker A: There we go. So that's it. Follow react. Chico is behind the DMS there. He's also going to be in the club texting, get yourself a bottle of free dank sauce. Texting in the club.
[00:31:10] Speaker B: I got on Texan in the club.
[00:31:12] Speaker A: There you go. But, man, this is. This is fun, you know, it's so great to have you back, thriving, doing great things. I can't wait to be back till you're training other dank dealers.
And here's one of the. Here's. Here's one of the awesome things. If you go to that. That handle. We're doing fundraisers. And so one of the ways that you can raise money is if you want to become a dank dealer and you want to sell dank, we will give you cases of dank and you can sell it at your school. You want to have little dank dealers. We can do that. Kind of like Krispy Kreme does at Donuts and also too. So schools, churches. Right. Because schools need money and churches, if everybody tied, they won't have to deal dank. So we're giving them an Opportunity to make some money.
[00:31:58] Speaker C: Don't let them say anything else, please.
[00:31:59] Speaker B: Hey, let's get weird.
[00:32:01] Speaker A: Let's get weird. That's why it's on there. So. But what we're doing is this is a great way to announce what I. What I'm going to call 26 for 26 is if you want to do a fundraiser, reach out to us. We want to get more people in the 26 Club. So you can do it by selling bank at your school, your nonprofit, whatever it is, we'll sell it to you, and then you can make the profit on that or organize a fundraiser with us. And for every person with a unique code, unique name. So if you were to type, like, type in Bay River School or whatever it is, right. And text it, we'll give you $1 up to $26,000.
[00:32:39] Speaker B: Boom.
[00:32:39] Speaker A: So really easy, you got a big list of people that you think you can get. Text us, and then we'll work it out to where you can raise a bunch of money for your school, your church, your nonprofit, whatever it is, up to $26,000. All the people got to do in your database or whatever it is, is to get them to sign up for the 26 Club. And there's perks. So go to 26Club.com. You can see all the perks works. And you'll get a free bottle of dank. Most likely.
[00:33:04] Speaker B: Yes.
[00:33:04] Speaker A: And we'll make you say yeah.
[00:33:06] Speaker C: And if you are in a church or a school, it does not have to be dank related.
[00:33:10] Speaker A: It could be. Yeah. Or drizzle.
[00:33:12] Speaker C: Is that better?
[00:33:13] Speaker A: You know what it is.
[00:33:14] Speaker B: But the tank is like, everyone.
[00:33:17] Speaker A: If this is the worst thing that's going on in the world, we're pretty.
[00:33:22] Speaker B: We're doing a pretty good job.
[00:33:24] Speaker A: You know, in the past, we've done the. Yes, of course. With William leflower, we hit the dank because he's the one who had the recipe Shake the dank.
[00:33:32] Speaker B: Of course, Will.
[00:33:33] Speaker A: There you go.
[00:33:35] Speaker B: Ah, duh, duh, duh. Make sure, though.
[00:33:37] Speaker A: Yep, There we go.
[00:33:39] Speaker B: Oh, man. Oh, gosh. Are we. Cheers.
[00:33:42] Speaker A: Sauce it up, baby. Let's get weird. Let's get weird.
[00:33:53] Speaker B: Oh, man.
[00:33:55] Speaker A: Your face looks like it's so good. It's so good.
[00:33:57] Speaker B: It's delicious.
[00:33:58] Speaker C: That one.
[00:34:00] Speaker B: It was the mayo.
[00:34:01] Speaker A: It really is. It's one of those that. It needs a chip or something. I wouldn't recommend hitting the bottle straight off the sauces, so.
[00:34:07] Speaker C: Agreed. This one, I couldn't get, like, any of it to come out, and then.
[00:34:11] Speaker A: All of it did have you been sipping the shit? Yeah. Sauce. Why? We've been doing this. That's a little weird. That's a little weird.
All good. So this is a great chico, Delia. Thank you.
[00:34:23] Speaker B: No, definitely.
[00:34:24] Speaker A: Yeah.
[00:34:25] Speaker B: Thank you, Chris.
[00:34:26] Speaker A: You got it, man.
[00:34:27] Speaker C: Thank you, my dank dealer.
[00:34:29] Speaker B: Anything. Anything for you, dealer.
I'll be your ding. Dealer.
[00:34:34] Speaker A: That's a wrap.
