Episode Transcript
[00:00:00] Speaker A: Here we go.
We are back at it, everybody. This is episode two of the Shit yeah Show. Also known as the Shit show. Awesome. Because the restaurant business is a shit show pretty much every day. It has the potential to be that.
[00:00:13] Speaker B: Hey, I'm glad to be number two, because you know what number two is.
[00:00:17] Speaker A: Shit yeah. There we go. It's going to get weird with William leflower. Okay, there we go.
[00:00:23] Speaker B: The alarm to start the show on time. On time.
[00:00:27] Speaker A: On time. So we got Dahlia co host here, super excited. What's up?
[00:00:31] Speaker C: Chit chat.
[00:00:32] Speaker A: She's going to be keeping us on track today.
[00:00:34] Speaker C: Um, it will be necessary.
[00:00:37] Speaker A: It will be as usual. We're going to try to keep it at 26 minutes. Uh, we're mindful of your time. Want you to want to be saying shit. Yeah. So, William, how do we know each other?
[00:00:48] Speaker B: How do we know each other? Well, Chris used to be a little bit more full in the face. Okay. And he was. He was going to Chipotle every single day, sometimes multiple times a day. And I was like, who the hell is this guy going to Chipotle every day? And he would sit there. He always has a pad folio, and he's sitting there just jotting stuff down. I thought he might have just been a weird dude. I don't know. I know I was getting.
[00:01:17] Speaker A: Yes, but he's. I was drawing you, William. I was drawing sketches of you.
[00:01:20] Speaker B: Dude, we're in scad country, so I don't know. He was sitting next to some scad students. No, I'm just kidding. But he would be at Chipotle every day and he'd be like. He'd come in, he'd eat a bowl, he'd eat a burrito, he'd eat a bowl, occasionally a salad. And I went up to him and I was like, yo, bro, what are you doing? He was like, I'm actually taking notes about Chipotle. I was like, you're taking notes about Chipotle? And it led into us getting to know each other. He was a five guys franchisee in the low country in Savannah, Hilton Head, the surrounding area. And I actually went around town and I.
[00:01:58] Speaker A: This is good.
[00:01:59] Speaker B: Subsequently stole most of his great employees to the point where one day I went to the, you know, islands. Five guys.
[00:02:08] Speaker A: Five guys that are on Whitmarsh.
[00:02:09] Speaker B: On Whitmarsh.
[00:02:10] Speaker A: I was working. I was behind the grill for the burgers.
[00:02:12] Speaker B: And he was sweaty. Okay. He gets this nice little.
[00:02:16] Speaker A: I just eaten a big Chipotle probably.
[00:02:19] Speaker B: But he was back there. There was one Cashier. There was a line to the door, and I was laughing my ass off. And I walked up, and he came out from behind the grill. I thought he was gonna throw me on the grill. And he said, yo, bro, stop stealing my employees.
I thought it was grassrooting, you know, giving better people a better opportunity. Cause, you know, Chipotle was crushing it at the time, and five guys was crushing people's spirits.
[00:02:43] Speaker A: So you were the general manager at Chipotle?
[00:02:45] Speaker B: I was a general manager in a new store opener for Chipotle. That's how I actually came to Savannah and met Chris.
[00:02:51] Speaker A: So to finish the story. So I'm there, and I know he's been poaching employees, and he didn't get all of them.
[00:02:56] Speaker B: And I said, I got all the good ones.
[00:02:58] Speaker A: Ah, there you go.
[00:02:59] Speaker B: Yes, all the good ones.
[00:03:01] Speaker A: They're all good, right? And so just need probably better management. But okay, so that.
[00:03:07] Speaker C: He was busy making burgers.
[00:03:09] Speaker A: I was busy. I was making burgers.
[00:03:10] Speaker B: He was opening stores. He was out there.
[00:03:13] Speaker A: Yes, I was. I was in the field, you know, flipping burgers, making sure they were hot and juicy. But he came in, and I was like, he is the kind of energy that I want on my team. Yeah.
[00:03:22] Speaker B: He gave me his business card.
[00:03:23] Speaker A: I did.
[00:03:24] Speaker B: And then I went to the beach, and I was flipping his business card around, and I, you know, gave him a shout. And he gave me a cool opportunity, put me on his five guys team for like, a month and a half. And one day I walked in, I thought I was getting fired, but really, he was promoting me. I was the first employee that he brought over to Zunzi's. When he opened up Zunzi's, Yeah, it was pretty cool.
[00:03:44] Speaker A: So when I think you're Tata Zunzi's, it was like the favorite restaurant that you had eaten at a first restaurant.
[00:03:52] Speaker B: Other than Chipotle, that I had eaten in Savannah. And the craziest thing is, when I went there for the first time, the lady just came up and just started dousing my sandwich with sauce.
And I was like, please don't do that. And she was like, if you don't like it, I'll give you a free sandwich. And I wanted to lie, because I wanted another sandwich, but it was so dang good that I. So back then, I couldn't help from saying, shit. Yeah.
[00:04:17] Speaker A: OG Zunzies, even before I had it. At that time, they were leading with the sauce.
[00:04:23] Speaker B: Yeah, they were leading with the sauce. Everything was about the sauce.
Get sauced up.
[00:04:28] Speaker A: Yeah. Sauce. It up, make it rain.
[00:04:30] Speaker B: There was a dude that was there that would just, like, he had all these awesome puns, and he'd make you feel so welcomed. And that energy and that spirit was like. When he told me, hey, come down to Zunzi's, I was like, are you kidding me? Yes. And then you just, like, you really gave me carte blanche to hang out and do.
[00:04:48] Speaker A: Yeah. So you're one of the most talented restaurant people I've ever worked with. From a passion creative.
[00:04:53] Speaker B: Thank you.
[00:04:54] Speaker A: I think a lot of, you know, you've worked in a lot of different restaurants going back to how old?
[00:04:59] Speaker B: Probably about like 14 or 15.
[00:05:01] Speaker A: Yeah. And then really Chipotle, I think, is what really, like, you cut your teeth and they just cut. You kind of got in there in New York, right?
[00:05:08] Speaker B: Oh, a thousand percent.
[00:05:09] Speaker A: So with that, you know, the purpose of the shit. Yeah. Show is to talk about what sucks about the restaurant business. Because there's a million things that suck about it, right?
[00:05:18] Speaker B: Yeah. I could give you a laundry list of things that suck.
[00:05:21] Speaker A: Yeah. And so I think it's really exciting to be able to talk about that. And, you know, we talked a little bit about it, but you're gonna expand on that. We're gonna talk about what makes you say shit. Yeah. About the restaurant business and then what you're doing differently.
[00:05:33] Speaker B: The sun is great. I think that's what sucks about the rest of your restaurants.
[00:05:39] Speaker A: It's like when lighting in a restaurant is not. Not right, and it's just shining right in your face, and you're just like, oh, my gosh.
[00:05:44] Speaker B: That is something that sucks about the restaurant business.
[00:05:48] Speaker C: It used to melt our cups in store.
[00:05:51] Speaker A: The light or the sun.
[00:05:52] Speaker C: When the sun would hit the garage doors just right, it would melt like.
[00:05:56] Speaker A: A bevel and it would cause, like a magnifying effect.
[00:05:58] Speaker C: Our entire stack of cups would just melt.
[00:06:01] Speaker A: Yeah. Oh, because they were the greenware cups. They were like the eco friendly, compostable made of plants.
[00:06:05] Speaker C: Yep.
[00:06:05] Speaker A: There you go. The made of plants. That's right. It was like 96 degrees and it would melt.
[00:06:09] Speaker B: That's another thing that sucked. It sucked.
[00:06:11] Speaker A: So let's talk about with you one thing. What sucks? What's your number one? It sucks about the restaurant business.
[00:06:18] Speaker B: The number one thing to me that sucks about the restaurant business is the respect and the recognition that restaurant workers get. You know, even during COVID you saw it was one of the most essential jobs to keeping our society running. And I think that the respect and the, you know, the gratitude that people receive for serving your food is just non existent a lot of times. And I think that it should be elevated, you know, from, you know, people having their first job. You guys all remember being at your first job or, you know, having your last job, that that's really what the restaurant business is. There's no in between. There's not like people that are like, oh, I'm 40 and I'm going into the restaurant business to create a career. A lot of times it's like people that have been there that are like you said, bootstrapping it, or it's people that they need a part time job later on in their life. You go to somewhere like Chick fil a and you either got teenagers or elderly people, you know, and I think.
[00:07:26] Speaker C: That the respect or the managers.
[00:07:29] Speaker B: Yeah.
[00:07:29] Speaker A: Who are their way up. I mean, you've got companies that are lifers in the restaurant business and they, you know, I think part of that is like there's so much upward mobility in it, but it's a profession and you've gotta get with a company that's actually understands the fundamentals.
[00:07:42] Speaker B: It's crazy when I'll go to some event and someone will be like, oh yeah, he works at a burger shop. And they'll look at me weird or they'll look at me different, but then it changes, right. When they find out that I own a burger shop, you're able to sit with the mayor, but the person that's taking your order, that is making your order, they should get that same respect. Not only are they there every single day through the hard times, you only eat like two or three times a day. It's one of the most, probably the number two, most intimate thing that you can do with a person.
[00:08:20] Speaker A: Right. Keep it there. Yeah, you use, let's keep it there.
[00:08:23] Speaker B: You use your hands, you use your eyes, you smell everything that goes into eating. You don't choose to eat with just anybody and you don't choose to just eat anything.
[00:08:34] Speaker A: Oh, you watch people eat a conquistador with the sauce and they're, they're making love to that sandwich sometimes. I saw that five guys, I'm sure at Bandana Burger they're taking their bandana off before they eat it.
[00:08:42] Speaker B: It's insane. And then the restaurant business is so changing. I'd say with that respect comes, you know, I'd never seen ratatouille. I'd never seen it.
[00:08:52] Speaker A: I've seen it.
[00:08:52] Speaker B: Yeah, you gotta watch it.
[00:08:54] Speaker A: Okay.
[00:08:54] Speaker B: My wife.
[00:08:55] Speaker C: Yeah, that's very rude. Please don't say that out loud.
[00:08:58] Speaker B: I love it. I saw it. I saw it recently. My wife showed it to me recently. Yeah. So the whole thing about Ratatouille is there's a food critic named Ego. And when I was watching it, I remembered food critics in the 90s, you know, in New York City in such high regard.
[00:09:16] Speaker A: Right.
[00:09:16] Speaker B: They were like a big part of society.
[00:09:18] Speaker A: Yeah.
[00:09:19] Speaker B: Now everybody's a critic. You know, one thing will make or break a restaurant. Like, it's crazy. There's even that dude, Dave Portnoy that's going around and if he gives a pizza place a bad score, they blow up.
[00:09:32] Speaker A: Oh, no.
[00:09:33] Speaker B: Oh, my gosh, man. Or they might blow up and people.
[00:09:38] Speaker A: Just go in and support them because they're like, struggling. I mean, it really doesn't matter, but it does.
[00:09:43] Speaker B: It's here or there.
[00:09:44] Speaker C: His voice is final, though.
[00:09:46] Speaker B: Yeah. And hey, you know, el presidente, you know, we love your podcast. It's fantastic. Grab yourself a bottle of dank sauce, bro.
[00:09:54] Speaker A: Well, I think, you know, what he did during COVID for restaurants, it's amazing. Creating awareness.
[00:09:59] Speaker B: Fantastic. But he had to do that. He had to do that because his platform and what he does, you know, but at the end of the day, someone will go to Zunzi's and they'll be like, didn't live up to the hype.
[00:10:12] Speaker A: Yeah.
[00:10:13] Speaker B: What hype, bro? We are. They're serving sandwiches, serving sauce. Given a great experience. And I think that leads into what you said. What I love about the restaurant. Experience. Restaurant. And you can exceed people's expectations so crazily because I think people are going thinking that they're going to get another crappy drive thru experience.
[00:10:33] Speaker A: I think now especially, I think since COVID there was all this love for the restaurant business. Now you've got people. The restaurant business is actually, in my opinion, the hardest it's ever been. Oh. Because during COVID there were actually people that were like a little bit sympathetic. There was empathy for the business. Now that's like in the past, everybody's back to normal work. For the most part.
[00:10:54] Speaker C: Tips went really high.
[00:10:56] Speaker A: During COVID tips went really high. And that was good. Obviously that was good. But now you've got all of these problems that are in the restaurant business, supply chains, never going back. There's so many decisions we had to make that we were not in control whatsoever.
[00:11:08] Speaker B: Well, that's another thing that people don't understand about the restaurant business is it's like every business tied into one. The logistics that go behind making sure that your food is fresh is insane. Yeah.
[00:11:21] Speaker A: It's that. And then you look at the marketing daily. So we're running a full marketing company. We got a podcast, we've got multiple Instagram handles, we've got all of these platforms we're operating on. We're managing all of the reviews. Right. All of the customer feedback, the websites. Everything's tongue together.
[00:11:39] Speaker C: Between advertising, between teaching myself coding and learning where to find the next sleeve.
[00:11:44] Speaker B: Hey, and that's what I love about it. You get to challenge yourself daily in two days. We used to talk about this every day. Every day I got a different hat on. I'm fixing a pipe. Same.
[00:11:58] Speaker C: I also learned plumbing.
[00:11:59] Speaker B: Yeah, I'm a plumber. Exactly.
Everything tied into one. One day I show up and I'm a locksmith. I'm fixing the locks. The other day, I'm an electrician. I had to turn and this is the craziest thing. Thank God for my wife. I went up and I tried to fix the exit sign and it turns out I had to replace the exit sign. And she was like, you should turn the breaker off. And I was like, thank God, you know, that you are here. And I'm up on a ladder.
[00:12:24] Speaker A: You're here to protect us. I'm doing.
[00:12:27] Speaker C: And the burgers.
[00:12:27] Speaker B: Yeah. And then it's crazy. Every day is something completely new. You're thrown a fastball, a change up, you know, someone calls out. I've never ever experienced anything like the restaurant business because you have so many different characters.
Like I said, you're hiring a 15 year old or you're hiring a 70 year old. You might even throw the divorced 45 year old that just hasn't been in the game for a long time. And you're dealing with all their emotions in this very small space with other people yelling at them, asking them for a napkin, you know, and it's like, man, understand, Please understand.
[00:13:09] Speaker A: It's people serving people. Like, and. And I think that's it. What I always say is, this business is simple, it's not easy. It is people serving people. They, our guests see us working hard or not. They see us being passionate or not.
[00:13:21] Speaker B: Oh, this is not a made up thing. We are literally like right now, my head is swirling. I hate this.
I hate this so much because I pride myself, I pride myself on like having like a really legitimate conversation. But then I get talking about this and how passionate I am about the restaurant business and I'm over here and my brain just goes to.
[00:13:45] Speaker A: Yeah, so let's talk about that passion. Because there's different ways people Take what sucks about the restaurant business. And I feel a lot of people are trapped in the restaurant business. And you see it all of the time. Those are the people that are. They don't. They've been in it too long. They can't start their career. They're burned out on it. It will take everything from you. It's why I hate the restaurant business. And I'm here to change it. Right. That's our vision statement.
[00:14:07] Speaker B: We always say taking donkeys and turning them into racehorses.
[00:14:10] Speaker A: Donkeys, not asses.
[00:14:12] Speaker B: Yeah. Donkeys to race horses. And I think that people feel trapped in the restaurant business because of what I said. The respect level that you get in the restaurant business is crazy. We had a dude that had his family out on the patio one day and he didn't wanna take the trash out.
[00:14:31] Speaker A: Yeah.
[00:14:31] Speaker B: In front of his family. Do you remember? And he was like. He felt some certain type of way about taking the trash out. Like someone was gonna see him and lose respect for him because he was taking the trash out. I've had employees that don't want to clean the toilet. At the end of the day, you gotta do what you gotta do and you gotta respect those people that are doing it the right way. People will start. And we talk about this all the time. It's the first 60 hours. Someone will get a job no matter what job it is. And they will be passionate and loving for that job for like, the first 60 hours. And if you give them that same respect and love back, you could take. I mean, let's talk about Larry. Larry wants to be a lawyer to.
[00:15:14] Speaker A: Get Larry on here. So Larry is our. Larry is our project manager for what we call 26X.
[00:15:20] Speaker B: Larry's my best friend. Larry is the best person LB. He should be here right now.
[00:15:25] Speaker A: I had a call with him earlier this morning at 5:30. We were talking to him.
[00:15:28] Speaker B: I talked to him last night at midnight.
[00:15:30] Speaker C: You know, the only reason he's not here is because he had to stay in Atlanta.
[00:15:34] Speaker B: Right.
[00:15:36] Speaker A: That's actually why. Yeah, yeah, yeah.
[00:15:38] Speaker B: We should have him on a monitor. But anyways, I met Larry. He was going to Savannah State and he came to a Chipotle interview dressed like he was going to the mayor's office.
[00:15:50] Speaker A: He had a very professional. He takes pride in what he does.
[00:15:53] Speaker B: He does. He does. And he came in. He came in like a racehorse. There was no donkey there. You know what I mean? Like, he came in every day.
He would scrub the floors. He would take care of the issues. He would go above and Beyond. And I think that that's what's beautiful. And if you find someone like that, you gotta make them understand that that's. That's awesome and that's important. And now, you know, he. He foregoed being a lawyer to be a part of this. Amazing. I wouldn't call it a shit show, but I mean, like, you know, dude.
[00:16:28] Speaker A: You know it's gonna be a shit show at times. Whether it's like R and M, you got a line out the door and the grill goes down. There's all of these different. It's death by a thousand cuts. And you kind of have to just take it with what it is. And really, you know, you have to find passion. So you're passionate about the restaurant business?
[00:16:45] Speaker B: Oh, for sure.
[00:16:46] Speaker A: You want to change it.
[00:16:47] Speaker B: Yeah. Right.
[00:16:47] Speaker A: And one of the things is I wanted William to be a part of the company so bad, but William should be doing his own thing. Oh, like 100%. And so with Bandana Burger. Let's talk about Bandana Burger. Let's talk about what it is. Let's talk about, you know, what you're doing that's different. Obviously you worked at five guys. You saw how that operated. Actually, Larry was our GM at five Guys and Pooler our busiest location.
So we've got that burger business. But you're doing something, I think, totally different, 1,000%.
[00:17:16] Speaker B: So I think where that starts is working with Chris and him giving me the opportunity to go above and beyond just the call of duty, helping create the dank sauce. The shit. Yeah, sauce. All these things. The hottest shit sauce. I saw that I had a bigger passion in actually creating rather than working in the day to day operation. And every day I'd go home and I'd create companies. I would just like, jot down ideas. I'd completely conceptualize a company from the logo to the saying to everything. And I came up with this awesome concept called Bandana Burger.
So I created this guy right here. His name is L. Top, lettuce, tomato, onions, pickles.
And I created a concept that could transcend just the food. I think that everybody's doing it and I wanted to do it a little different. Not necessarily better, but my own spin in my own orientation. So we, you know, have all these awesome, colorful bandanas. I like to be as colorful as possible. You know, Chris likes to be as colorful as possible. And we take the bandana, I'll grab the gold one. We package up our burgers into this awesome box, and then we tie the bandana around it.
Every guest Gets a bandana that they get to keep, and it's just a little bit more fun and a little bit, you know, more me.
[00:18:46] Speaker A: Yeah.
[00:18:47] Speaker B: And then the guest gets it. They throw their bandana on. Our slogan is, how do you wear your bandana? You know, I just put mine on like this. You might put your on like a rock star. All of our burgers are named after individuals that would wear a bandana in a different way. So a rock star wears a bandana differently than a biker, Differently than a stoner with the dang sauce. No, I was just kidding. But, you know, just being able to create that, you know, being able to choose everything from the packaging, all these boxes. If you ever see these in the wild, they bust down to a plate so you can transport one of those.
[00:19:23] Speaker A: Fun things that, like, no one knows.
[00:19:25] Speaker B: Yeah.
[00:19:25] Speaker A: But there you go. You got to, you know, all of.
[00:19:28] Speaker B: Our takeout orders come with a little burger gummy. Instead of coming with a mint, you know, you get those Chinese food takeout.
[00:19:37] Speaker A: So you could totally. I could go on sell the same burgers. Right. So you think about, there's the product, right? And we should start with why. That's our big thing of why we're in the restaurant business. The restaurant business sucks. We're here to change it. Right. Our mission is to inspire you to live your dream. I'm pumped because you worked with us. You were a huge part of taking us to the next level of where we are, and now kind of pushed you to say, hey, man, you should be doing your own thing. And I think you're living the dream more than you ever have. I think you're able to just be who you are, right. Do things different. And that ties to one of our values, which is, let's get weird.
[00:20:11] Speaker B: Chris and I, we worked together for an extended period of time. Then I took some time off from Zunzi's. I got married. I traveled the country. I came back, and I helped design and open up the Tybee island location. And every day, I would get there before the contractors, and I'd leave after the contractors, and I'd rush over to, you know, the burger burger outlet. No, I'd go all the way to Costco, like, 40 minutes away, and I'd buy burgers. Larry actually was. Was right there with me. And we would take them downtown, and we would serve burgers out the back of someone else's store. And we did it just as a hobby at first, and it grew into, you know, a company. I came to Chris one day, and I Was like, yo, I actually stay up until four in the morning serving burgers. You'd been there.
[00:20:59] Speaker A: It's all. It's all good in the hood. There you go.
[00:21:02] Speaker B: All the team members are actually coming by. And I was like, do not go into zoom season. Tell them I'm serving burgers until 4 morning.
[00:21:08] Speaker A: You know, it's the entrepreneurial spirit. Probably at the time, I was like, come on, William. We're trying to get a restaurant open. But I'm so happy that you've took the leap of faith.
[00:21:18] Speaker B: Oh, for sure.
[00:21:19] Speaker A: And it's for you to live your dream. Because that's my big thing, is, like, I get to live my dream every day. This is celebrating you and what you're doing. It's. What we're going to be doing different here is we're going to be talking to Larry. We're going to be talking to other restaurant employees, team members of other businesses. Right. All stakeholders. It's going to get weird, and we're going to talk about things that people aren't going to talk about. This is going to be probably. I could easily talk to William once a week.
[00:21:42] Speaker B: Oh, this is really hard because I have so much that I want to say, and we have so much that we want to talk about, but you only have so much time. You know something that this has kind of transitioned into. It's super hard in the first year to run a restaurant business.
[00:21:58] Speaker A: Oh, restaurants. Like, what is it? I'm sure you know how many restaurants fail. It's like, restaurants, it really is the hardest industry.
[00:22:05] Speaker B: Oh, it's countless. Most restaurants fail within the first year.
[00:22:08] Speaker A: Yeah.
[00:22:09] Speaker B: You know, Bandana Burger's going into its second year in a couple months. We've been open for two years.
[00:22:13] Speaker A: Congrats, man.
[00:22:14] Speaker C: Yeah, Good job.
[00:22:15] Speaker B: And, you know, that's actually transitioned to opening up another restaurant downtown Savannah. I'm opening a restaurant with a buddy of mine, Michael. It's going to be called the Patio. It's. It's right down the street from here. And the concept for that is actually to bring other restaurant concepts together. It's a huge outdoor seating area. There's going to be a bar, the Patio. Come and congregate with us. But it's going to be a trifold menu that has six different restaurants, one of them being Bandana Burger. When I look at menus all over the city, everybody has a burger on their menu, so.
[00:22:47] Speaker A: Except us.
[00:22:48] Speaker B: Yeah, yeah.
[00:22:49] Speaker A: Yes.
[00:22:49] Speaker B: And we talk about that.
[00:22:50] Speaker A: I think if we do, we'd probably put a Bandana Burger on the menu. So. Yeah, we'll see where that goes.
[00:22:55] Speaker B: Yeah, exactly.
But so creating the patio and being able to bring bandana burger as one of those concepts, we got some other concepts that we're throwing on there, and we're going to leave one of those spots as a rotating concept that will have chefs or new entrepreneurs that are going to be able to come in and will help them actually start a restaurant inside of our restaurant. Just like other people helped me. Like Chris helped me kind of, you know, fortify and build a foundation before I went out on my own.
[00:23:26] Speaker A: But what you're doing is you're. You're really taking bandana burger and you're creating a shitty experience. Oh. I mean, you're. You're exceeding expectations. Like, when I hear what you're doing, it's cool, because you're taking a lot of the things that we built, the culture pieces, and you're rolling them out in your own way. And honestly, that's my goal of the business is I think the fundamentals that we've created in. And Zunzies and Zunzibar, man, if people could try to adopt them, that's how we're going to change the restaurant business. And so, you know, one of the things that we're going to be talking more about is we're not going to change the restaurant business by doing things the exact same way. I was at a conference recently, and they were doing marketing, right? And there were. I was talking to CEOs of Pizza Hut and Subway and some big companies, and I was talking to these vendors, and it was like, well, they kind of have to use all the same vendors because they're so big. Well, how are they gonna do anything different? Right? And so I think there's people like you.
[00:24:19] Speaker B: Yeah, I think that that's one of the biggest things. I was getting interviewed by Savannah magazine, and they said, give me one quote. And I said, if there was one quote that was on my tombstone, it would be, I am not recreating the wheel at all. I'm just putting pressure in the tire. And I think that that's the most important thing is if you're just putting pressure on it every day and filling it up and doing it a little bit better, a little bit different every day. 1% better. Screw this. 110%. Yeah. Let's get to 1,000%. Let's let.
[00:24:53] Speaker A: No, it compounds.
[00:24:55] Speaker B: It compounds. It really does.
[00:24:57] Speaker A: It's 26x.
[00:24:58] Speaker B: Yeah. When the health department comes by Zunzies. When the health department comes by Bandana Burger.
They're blown away by what we do and how we take it to the next level. And I think that that's the most important thing. What I love about the restaurant business is the opportunity to just take it to the next level. Every day. There's so many people that are doing mediocre stuff out there. And I know for a fact that Chris. And I know for a fact that Bandana Burger and L Top is taking it to the next level.
[00:25:28] Speaker A: I think what we ought to do. We normally finish and we haven't talked about William and the Dank Sauce. He was the founder of the Dank Sauce. There we go. Let's go ahead. We will come back to the story of the Dank Sauce, how it came to be. Shake to activate. All right. It's a little. There we go. Shit. Yeah.
[00:25:47] Speaker B: This is just a little bit much.
I can't get this out.
[00:25:53] Speaker A: You got to go in at it.
[00:25:54] Speaker B: Yeah. That's the reason I don't get ketchup at restaurants is because.
[00:25:59] Speaker A: Right. People put the lid back in there, and then they put it back, and then someone else.
[00:26:04] Speaker B: He hasn't committed. You got a dank mustard?
[00:26:07] Speaker A: I have a dank stash. All right, guys. As expected with William leflower of Bandana Burger. CEO, founder, the Bandana Man. Right? Super happy to have him on Paisley Prince. The Paisley Prince. We are going to have William leflower on for sure. More and more to talk about the restaurant business. What sucks, what makes them say shit? Yeah. And watch the growth, because there's no doubt with the passion that he has his vision, his purpose, that he's going to be doing amazing things. So, William, thank you so much. Love you, man. And until next time.
[00:26:42] Speaker B: Until next time.
