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Capitalist Sage : Entrepreneurs Creating Mobile Food Events [Podcast]

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Food Trucks

The business of food trucks in Atlanta, Geogia

Lentz Pean of Food Trucks Unlimited and Grubbin’ Out ATL joined co-hosts Karl Barham and Rico Figliolini to give his sage advice on mobile food events and the food truck industry.

Lentz Pean is from Boston, Mass and is no stranger to business. In fact, he started running his family corner store at the age of ten. He went from Computer science major, to school teacher, to police officer, then entrepreneur. Currently he owns Food Trucks Unlimited, a food truck fabrication company, Grubbin’ Out, a local metro Atlanta Food Truck and is the Founder and a partner of My Kitchen, a local catering company.

Lentz Pean of Food Trucks Unlimited and Grubbin’ Out ATL

GRUBBIN’ OUT From food truck burgers on the go to corporate events and on-location catering, we’ve got all the ingredients to make Grubbin’ Out one of the best in the city. We also use only the freshest ingredients from local sources to bring incredibly good food and reasonable prices right to your door.

FOOD TRUCKS UNLIMITED Fully customized food trucks, mechanical repairs, equipment upgrades, parts and installation. Visit their Facebook page.

Find our family of podcasts including Capitalist Sage on Spreaker

Podcast transcript follows:

Karl: Welcome to the capital sage podcast, we’re here to bring you advice and tips from seasoned pros and experts to help you improve your business. I’m Carl Barham with TransWorld business advisors and my co-host is Rico Figliolini with Mighty Rockets digital marketing and the publisher of the PeachTreeCorner magazine. Rico how about you introduce our sponsors.

Rico: You know we’re just gripping around with more new sponsors. I love it I love it, So one of our original sponsors was ExploreGwinnett.org. They’re essentially Gwinnett County’s tourist bureau if you will and they run all sorts of events within Gwinnett County so that you can find out all the great food places, the diversity of this County, and all the richness to this County. Visit them at exploregwinnett.org because that’s where you’re going to get most of that information along with the top 10 list of videos that we’ve done together which are great too like the top ten date night places top 10 places to go out with your kids and a bunch of other things like that. Atlanta Tech Park we can’t forget them because this is where we are right now this podcast.

Karl: Right here in Peachtree Corners,

Rico: Yeah this is great this is in technology park these guys have a tremendous amount of businesses working out of here it’s really robust including the Southwest Gwinnett Chambers. Karl you’re based out of here right?

Karl: right

Rico: And even mighty Rockets has a place a seat where we can go to so you can do everything from rent a full Suite or office space here down to even just coming in just for the day and plugging in.

Karl: Absolutely, or even if you have events where you need a room, a meeting room, training room, and a large event space facility for hosting conferences and different events.

Rico: And accommodate several hundred people at that, that’s right the other responsibly had that we have a CMX Center Bistro and they are new to Town Center a great place they’re like a four-star restaurant

Carl: Five-star restaurant

Rico: With the happens to show movies they do everything from scratch in the kitchen and lens those about this because this is what happens in the truck. So beautiful Cuisine stuff, scratch cocktails, they have over a dozen different cocktails they do from scratch the desserts were all from scratch nothing’s Frozen. So a great place if you want to date night that is a great place to be, they’re showing Spider-Man Far From Home this weekend, Toy Story 4 yesterday, which is supposed to be really cool, Annabelle comes home, and Rocket Man. Those are some of the movies playing this week there and a new sponsor that’s coming on is Gwinnett Medical Center so Gwinnett Medical Center is now entering Peachtree Corners that have not been here in the city the can go to be conveniently located in the heart of our thriving Community it’s a new center that’s going to offer first-rate primary care and Specialty Services and if most people know where the Ippolito’s Restaurant used to be that is the building they completely renovated and that’s the building they’re going to be so to learn more about that visit GwinnettMedicalCenter.org  forward slash PTC for Peachtree Corners not Peachtree City

Carl: Yeah I love how all these businesses are coming into Peachtree Corners and Gwinnett and just continue to expand. I know people are coming into the Town Centre and some of those other areas will see .

Rico: All these new restaurants.

Carl: Restaurants and just Community coming together they had some of the events over the past couple of weekends.

Rico: We had like seven thousand people at the last concert.

Carl: Concert with the cover band for Queen right.

Rico: Correct, yeah Queen Nation yeah and they have like six cameras pointing into town center down there with facial recognition and they’re able to count so 7000 is a really good number.

Carl: Yeah, absolutely so what today our guest today is Lentz Pean. He’s an entrepreneur, business owner, and also a food truck expert. I don’t know if folks have been able to partake in this food truck movement but I love going around town and seeing all the different options around food trucks. Lentz owns several businesses including food trucks as well as he’s got a business where he’s a food truck architect and helps people bring their Vision to life around food trucks to help build their brand as they’re going out there. But along with that he’s also got some expertise on how to run those kind of businesses and some of the trends that have shifted to make food trucks so popular for a lot of entrepreneurs, and the best part about it he is right here in our back yards in Peachtree Corners in Norcross where he’s operating and employing people in the community and just helping other entrepreneurs navigate all of the licensing the business aspects of it and just help them to be more successful. So, Lentz, I want to thank you for joining us today.

Lentz: Thank you for inviting me I appreciate it.

Carl: Why don’t you tell us a little bit about your journey and getting into this business. I know where you started to where you’ve ended I don’t know that anyone would have predicted that.

Lentz: Yeah, I am born and raised in Boston and I moved here for the Cost of living it was pretty high in Boston so my wife and I moved out here I became a police officer and I worked undercover narcotics. I spent some time on the SWAT team and working undercover we used to eat on food trucks quite often because I mean that’s what we did, and I just had that urge I was like you know why can’t I do this, because I mean it looks easy enough you know and I had some other businesses myself. Came home, told my wife what I’d discovered, and she’s like ah not again, but then we went ahead and I purchased a trailer she named it Grubbing Out and assisted with the menu and that’s where we started.

Karl: Wow, so as you started getting into that what did you notice. You know most people think about getting the food they go into restaurants what did you discover in starting a food truck that was that you found advantageous?

Lentz: Well first off the great part about it was we were able to go to the people instead of the people coming to us so for lunch we’re at Atlanta, for dinner we’re probably in DeKalb somewhere, so we were able to go where the people were and that cut down on our overhead costs significantly. We weren’t having to pay for electricity bills, and this and that and the other so it made it very easy for us to navigate and become known in the in this in the city because we’re everywhere so.

Karl: How about some of the things like as food trucks are to grow the regulation and controls and so on that.

Lentz: Permitting is tough, yeah it really is, you have to know what you’re doing because every county needs a health department, the health department needs to inspect your truck. Oftentimes trucks don’t realize that on any given day if you go from Fulton County to DeKalb County you may be inspected twice in the same day because you’re in different counties. That’s something you guys food truck owners fail to realize that permitting plays a big role in the city often times in different cities you need every city possibly can need a permit for every city along with your Fulton County or DeKalb County Health Department. Yeah and then the fire department they need to inspect you as well for every County, so it’s a lot of paperwork and behind the scenes.

Rico: So what are you dealing with when you’re saying you’re in Fulton for lunch and then Dekalb for dinner how many departments are you actually dealing with?

Lentz: well you’re dealing with the fire department you’re dealing with the city of Atlanta you’re dealing with the Fulton County Health Department so you’re dealing with three different

Rico: Just in Fulton County alone.

Lentz: Just in Fulton County alone and do you need to say where you’re going to be though yes you also need to provide them with a route list of where you going to be and if you don’t you can face some fines for that.

Karl: Hm, I wonder if someone was thinking of starting a food truck what would be the first things you would advise them to consider before they make that plunge.

Lentz: I would tell him to don’t try to reinvent the wheel. I mean it food truck the industry in itself it’s cool enough and also keeps it basic keep it simple eight to ten menu items on your menu which is fine and watch your food costs and factor in employees employees employees. It’s tough to find good help.

Rico: Do they meet you at where you go, or do you pick them up along the way?

Lentz: Well it depends on your finances is it really depends on my guys you know they I don’t work the truck anymore so my guys are all full time so they meet at the kitchen and they prep the food and then they load it and then they go so they’re on the truck all day. But there was a time where I was I pick people up and they’ll meet me at events and things like that so yeah.

Karl: Well you mentioned prepping the food so besides having the food truck where people able to make food and to get it out explain how working with the kitchens work into that whole process.

Lentz: What a lot of trucks fail to realize as well is to operate in the state of Georgia you need to be affiliated with a commissary kitchen a base of operation where you prep your food. And I realize that pretty early in the game after I had already purchased the truck that I did have some sort of overhead. I have to pay for a kitchen and so early on I realized that’s why well why can’t I just create my own like what’s the point of paying someone else to do this for me so that’s when I started the second business which is my kitchen and that is a shared facility where I mentor and monitor and cook and prep all of the food and now we prep food for almost 30 food trucks now. And we’re rocking and rolling right here in Peachtree Corners so it’s pretty cool.

Karl: Wow so the first thing is getting a truck, and getting permitting, and so on determine your menu to turn into business getting aligned with the kitchen space for folks too. Do you ever see where people start off with a food truck and then evolve into a retail space?

Lentz: Yeah actually one of my mentors Will Turner he started the Black Skin Food Truck years ago. He’s one of the guys that got me in the right direction in the industry he actually had started with just a truck now he has a restaurant right here in Peachtree Corners called The Black Skin yeah so yeah it’s possible.

Karl: Really good food so I think what’s really interesting about that is you could build your following first and then kind of experiment with your menu before you take the risk of the overhead and if you build a strong enough following you know that they’ll follow you to the restaurant when you get there so it lowers the risk.

Lentz: Exactly, the restaurant industry is a really risky industry so it’s a safer route to do it like that.

Rico: Do you find social media is really important for the food truck?

Lentz: It definitely is nowadays when everyone’s always tweeting getting on Facebook everything so you just put it out there and people will follow.

Rico: Does Yelp actually review?

Lentz: Yelp does review some food trucks yeah

Rico: If you’re not fixed it’s almost like nothing funny about that

Lentz: yeah exactly there’s no address catch it while you can

Karl: I like how you can follow on social media where the trucks are going to be. People being able to do that. What about the part of business forever seeing Food Truck starting to appear in office parks and giving office workers or people in certain areas options. Instead of there’s usually most people have like maybe one hour lunch 30-minute lunch  but by the time they have to get to a place and order the food and eat and run back to the office but I’m always curious how do people get spots how do they know where to go and how was that managed?

Lentz: Well it’s first off a lot of that is done through organizers and through coalitions. There are several food truck coalition’s that are out there and there are a lot of organizers that’s all they do. They create a company and they will market to complexes and business and say “hey look I have x number of food truck owners that work and that I’m affiliated with. Do you mind if I partner up with you all and then create a rotation where every day a different truck is out there?” Oftentimes the owner of the food truck will solicit themselves and just say “Hey, is it okay if I come out here every Tuesday and vend at your location?”

Rico: So short of if you get approval on something like that lets for a line to Tech Park let’s say and you can be out here you don’t need a permit to be out here

Lentz: Yes you do need a permit you need a Gwinnett mobile permit which is that from the health department. And then you need to go ahead and get a signed permission letter from the establishment stating that you have permission to be there. And then you have to give the health department your route list and let them know “Hey, I will be here and these are the times I’ll be here”

Rico: So it’s not like you could do it on the spur of the moment. That you do have some planning.

Lentz: Yeah that process can take all about a week, week and a half, it’s not a big long process but it is paperwork behind it.

Rico: You know what I’m interested in if you don’t mind that the truck is the biggest investment it seems.

Lentz: Yes it is

Rico: What how where do you go where do you buy the truck is it custom-built is there a place that actually makes these?

Lentz: Yeah and that leads us to my third company. What I realized you know my truck would break down. Even I have the kitchens I wasn’t paying for a kitchen but then my out have truck issues that would have maintenance and my fryer would break or it will be wear and tear on the inside. So I hired a great group of guys and I and I and I noticed being in the food truck itself I noticed why I wouldn’t do certain things. So now I build food trucks as well it’s called Food Trucks Unlimited, and we’re right here in Duluth and we custom make all of our food trucks so you can yeah whatever you desire we can do for you.

Rico: Square footage it doesn’t matter?

Lentz: Yes,

Karl: So what is that process like, like if I came in with an idea for a food truck what is it how did it start to get the ideas formulated on what you’re going to build?

Lentz: First, I would say I have a consultation with them and I try to figure out what their menu is. From when I figure out what their menu is then I can take him to a truck and then we can say ok since if you’re going to be cooking this produce and that produce and this and that and the other you may need two fryers and one Grill and one and then figure it out from there. But sometimes their menu items are just way too big and we never even make it to the food I’m not going to sell you something that I don’t think is going to be useful to you. So it’s mainly done first from the menu.

Rico: And if I remember correctly from my days of looking at restaurants because I thought I’d open up one I mean you have to worry about cross-contamination you have to worry about certain foods. Maybe yes you’re going to do one Seafood maybe you shouldn’t even do it because,

Lentz: Exactly so that’s why that’s where the menu comes that comes in if you’re going to be frying fish you can’t fry fish and fry french fries and some people don’t realize it. And it’s yeah bad combination.

Karl: So what are popular types of menu items that are good businesses for a food truck that make a good profit can be made that seems to be popular?

Lentz: Well outside of plug-in grubbing out of course well we’re just a simple slider truck honestly. We sell burgers and fries and that’s it we keep it simple. The only choices we sell sliders tacos are always a great anything that you can find a way to put a Twist or a Flare on but still paying homage to the original is always great. You know and burgers tacos they find a way where you can customize it and still have some fun with it.

Karl: So that allows a much faster way to kind of innovate how important is it to change up the menu. I remember there was a grilled cheese truck that up in New York I remember go and they would have like different concoctions of grilled cheese sandwiches but they would rotate through so you don’t go and eat the same thing every day there’s always something new to try.

Lentz: Yeah I’m glad you said that because in New York well I’m from Boston but in the north these guys post in the same exact place every single day so to keep it new and fresh they do have to change up their menus whereas in the South we’re always moving around so that’s why it’s actually more beneficial to hang out with the same menu because it’s new and moving around. It’s so many different cities so you don’t really have that problem of having to recreate a brand-new menu.

Rico: Do you find that festivals or other types of events are more to your liking then just a corporate parking lot?

Lentz: It depends on what lane you want to play. In festivals it can be risky because the buying is risky because you sometimes you go up from 2 to 5, 6, thousand dollars to pay for this festival and God forbid it rains for the weekend or what but there are guys that I know that an industry they’ll go to a festival and they’ll do 30 40 50 thousand that weekend and that’s what they do. And you know whereas other trucks are more comfortable in the day-to-day lunch dinner, lunch dinner, lunch dinner, and make their money that way so.

Karl: Well as you mentioned the kind of economics if we go the investment if someone was planning to start a food truck what would be what would they plan on investing or range of investment when you think about all that startup cost to get started?

Lentz: Well that’s a good question because people somehow think that the food truck life is cheap. It’s not a you know it’s not one of those things you can start up in your basement and have fun with. The investment, it’s somewhere around 50 to probably 75 80 thousand dollars for a used food truck if you’re getting into a brand new food truck yeah it’s going to be anywhere from 95 to $175,000. Of course financing is available but that’s just for the truck itself not alone the permits and the paperwork and you know to start.

Rico: And that’s all the restaurant equipment in the truck. Things that you have to pull out when you finally get to where you’re going because these things that have to sit outside the truck probably.

Lentz: You want coolers, and things like that and tables but yeah to get you started you’re looking at about you know $50, $60.

Rico: You bring your own type of stuff?

Lentz: Yeah I bring my own table that I like when guys hang out by my trucks.

Karl: But then on the flip side you know when you think about trucks that do well how much revenue can a truck that once they get up and running what’s a range that a truck could make a good truck that’s fairly popular?

Lentz: A good truck that’s fairly popular is going to be around 250 to 600k a year.

Karl: That’s amazing and I when I see restaurants there are a lot of restaurants that can I think there’s on the web you can look at a Subway franchise. The average for Subway, they’ll do in a year is about half a million five hundred thousand plus or minus is the average and so a food truck can do what a Subway would do.

Rico: And you can even cookie cut if you will I mean duplicate, clone, another truck doing the same exact thing you make all your food in the one place anyway, right? What are you doing on you’re prepping all the food I guess and then you finish it up in the truck.

Lentz: At one point in time I had four or five grubbing outs in metro Atlanta and I had them out in different cities and different counties and it worked for me. The only thing was I had no life at all so I had to phase it back and just now I just do the one because it’s a lot less pressure.

Rico: So let me ask you something. When you did the multiple trucks because this is it would make sense to me I guess,

Lentz: Go ahead, and I already know what you’re going to ask

Rico: You revenue share with who’s managing that truck you know

Lentz: No I didn’t

Rico: Would that make sense?

Lentz: It would make sense that I wish I would’ve thought about it back then. It would make my life a lot easier but I wanted to be a little greedy with it to get more money and it was harder for me to find really good help and just because you double just because you have a second truck that doesn’t equal the doubling around here your revenue. So it was more advantageous for me to take a step back.

Rico: Right, I can almost see the webcams in the truck yeah how you doing there fella?

Lentz: Oh that was me

Karl: So you know when you think about marketing and building that the first year building your following, what do you think being successful when what helps people be successful in marketing?

Lentz: I think the name has a great deal of help, the name helps oftentimes when your name is too crazy it kind of pigeonholes you in a way like you want to have something that’s not too explicit. You know not too crazy something that is safe enough to go to vend out of a church because a lot of these businesses a lot of these trucks do a lot of money with churches and schools and elementary schools and colleges. But if your name is so obscene that you can’t even get in there then that kind of puts you in a box of nightclubs and random places like that. Facebook is great for marketing of course and any type of social media platform you had it’s always great so.

Karl: So what do you see out in the future food truck. Is there a trend or something that you think might come along and really have a big impact on food trucks going forward?

Lentz: I think we have to fix some legislation with the food truck industry. It’s in Georgia that they still make it really hard for food trucks like I mentioned in the beginning. How every county is if counties are regulated by the state then why is it that  Cobb County and Fulton County the DeKalb why isn’t that one Health Department why is it why can’t we have a Universal Health Department that says hey I just inspected that truck 20 minutes ago? You know? But now that we switch counties it’s like a whole new truck and we can’t vend where we want to vend. There’s a probably we have to have permission everywhere we go and in in the North or in other states like you know you can just pull up at any Street and build a following and say hey I’ll be at this location every day if I want to and it’s not like that in the South.

Karl: That’s interesting because I remember there was always in New York and cities like that to food trucks been around ice cream trucks and front and the cards the vendor the hotdog false but they’ve been doing it longer and so I’m sure they’ve evolved.

Rico: You know and I think what happens there if I remember correctly thing in Manhattan a lot is that you know if you had that hot dog vendor there that guy owned that block.

Lentz: Right,

Rico: You didn’t go near that’s like a mafia its kind of like a mob it’s like those magazine racks in supermarkets. Used to be, you’re not in that rack when you place someone but its the same. Yeah, I see why Atlanta wants to sort of control that a little bit, this way you sort of remove that.

Karl: But it’s not been keeping up because you think about Uber how it’s impacted changing taxis. Uber eats, all these different things because the health department by county made sense when most food places were fixed, yes, but now that you’ve got a mobile food good. But never me you know morphing the regulations and so on to serve that because I don’t think it’s going down any time are you seeing more food trucks coming and business picking up?

Lentz: A new food truck opens up almost every day. I swear it feels like it honestly that their faster than ever the industry’s really moving right now.

Karl: Oh good, well I thank you, Lentz, it has been really fascinating learning this. People probably don’t think how big the food truck industry has been and how it is changing food and beverage and having you here sharing some of that it has been helpful. Want to thank you very much for taking time to come and speak with us today we want to thank Atlanta Tech Park for hosting a Capitalist Sage podcast and  if you ever want to space borrow rent some space or have a place to work with other entrepreneurs that are looking to build businesses here in the Peachtree Corner Norcross South Gwinnett area definitely worth taking a look at. I’m Karl Barham with Transworld business advisors of Atlanta Peachtree, we help people you know looking from getting from one business to the next whether they’re selling whether they’re buying but they’re just thinking about new businesses to get into. So if you ever need help or conversation on any of those things feel free to reach out to myself at kbarham@tworld.com I did want to say Lentz if folks had questions and how to reach you how would be a good way to reach you?

Lentz: A few different ways, my kitchen you can look it up at www.ktcnspace.com. If you’re looking for kitchen space, if you’re looking for Grubbin Out its info@ grubbinout.com 404-781-8714, and if you’re looking for a food truck to be built it’s foodtrucksunlimited.com and that phone number is 762-244-9502.

Karl: Fabulous, thank you so much for that. So Rico, yeah, what do we got coming up in the near future?

Rico: There are all sorts of stuff. I mean you’ve already lined up but a few guests for Capital Sage is just which is great livinginPeachtreeCorners.com is where you find out all sorts and you can follow up yes front of their will from spreaker.com to search capitalist sage and confirm this or iTunes to do lessons subscribe, follow, and comment on it absolutely iHeartRadio I believe we’re on in Spotify. So anywhere, mostly anywhere you can find podcasts you’ll find us. Just search it on Google and you’ll be able to find us. Myself, I’m just you know do whatever anyone needs me to do creative director social media strategists to physiography. I want to thank Quinn Ofwatch from Whole Duke high school for taking care of the camera work and doing all the direction on the other side of that. If you want to find out more of what I do as for as podcasts and magazines and stuff like that visit Mightyrockets.com or go to that livingatPeachTreeCorners.com and Lentz this was perfect I love the truck.

Lentz: Thank you so much for inviting me, I appreciate it.

Karl: And also don’t forget we have Peach Tree Corner magazine.

Rico: Yes Peach Tree Corner Magazine, we’re working on that actually that’s going to be coming out it’s going to be hitting the mailboxes the first week of August. We have three great stories that come, one story that’s on the film and entertainment industry here in Gwinnett County in Peachtree Corners actually so we’re interviewing a few people for that and that’s cover story you’re doing a story on Boy Scouts on that and eventually, we will be doing the Girl Scouts. But that’ll be another issue and there’s just tons of stuff I’m packing this Magazine with tons of stuff.

Karl: Absolutely,

Rico: We’re going to be hitting 18,800 mailboxes with that issue like we always do.

Karl: Absolutely, and look do go online on Facebook and you can keep up if you want to know what’s going on. Do like, follow, those pages and lots of good information there for folks that want to hear what’s going on, in, and around Peach Tree Corners. Thanks, good, well thank you everybody, thanks Lance for visiting today and look forward to more shows coming up in the near future, thanks everyone.

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Business

CPA Firm Celebrates Opening of its new Peachtree Corners Office

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Hancock Askew

Over 75 well-wishers joined Hancock Askew’s partners, staff and city leaders recently to celebrate the opening of its new Peachtree Corners office with a reception and ribbon-cutting event.

The accounting and CPA firm relocated into a 13,000 square-feet remodeled office on Davinci Court from another Peachtree Corners office when it outgrew that space. The new office accommodates the firm’s 60 employees and has room for 30 additional workers as the company expands, said Hancock Askew partner Russell Reece.

Mayor Mike Mason, Councilmembers Phil Sadd, Eric Christ, Lorri Christopher and Weare Gratwick were on hand for the celebration along with members of the Peachtree Corners Business Association and Hancock Askew partners and business supporters.

Just before the ribbon was cut, Mayor Mike Mason addressed the Hancock Askew team saying: “Your decision to remain in Peachtree Corners when there are plenty of other locations from which to choose is not lost on us,” he said. “The city council and I are delighted that you have again chosen Peachtree Corners for your business location. It speaks volumes to our efforts as a business-friendly city.”

Founded in 1910, Hancock Askew & Co. LLP has six locations:  Peachtree Corners, Atlanta, Augusta, Savannah and two in Florida, in the cities of Miami and Tampa. The company’s first office was established in Savannah. Through a series of mergers and expansions, its most recent, Miami, 2016 and Tampa, 2018, the century-old business has 14 partners and 140+ highly skilled professionals. Its expansion into Florida allows the business to expand into international markets.

The company provides audit, tax, accounting, internal audit and other services to individuals, small businesses, mid-size and public companies. The Peachtree Corners office is located at 3740 Davinci Court, Suite 400; telephone: 770-246-0793, website: www.hancock.askew.com

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Capitalist Sage: Building a Brick n Mortar Retail Business Based on Healthy Living [Podcast]

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Press Blend Squeeze

You may not think much of eating your fruits and vegetables, but Matt Scott, CEO of Press, Blend, Squeeze and our guest on this episode of the Capitalist Sage has something to say about eating healthy. After prolonging his father’s life through diet and nutrition, he went on to open up his health food business to keep his community healthy too. Join Karl, Rico, and Matt
as they discuss just exactly how he has worked his way into the health food business.

Social Media:
http://instagram.com/pressblendsqueeze
https://twitter.com/PBSjuice
Website: https://www.pressblendsqueeze.com/
Email: Info@PressBlendSqueeze.com

“As much as people know or don’t know you could really change the way that you feel, not only physically, emotionally. And so we changed his diet and instead of the five month diagnosis we had him for over five years through food. So literally from that, I felt a calling to put together a strategic business plan on how can we change and save lives through food. So that’s literally our mission at Press, Blend, Squeeze, that’s to save lives through food.”

Matthew Scott

Podcast Transcript:

Karl: [00:00:30] Welcome to the Capitalist Sage Podcast. We’re here to bring you advice and tips from seasoned pros and experts to help you improve your business. I’m Karl Barham with Transworld Business Advisors, and my cohost is Rico Figliolini with Mighty Rockets Digital Marketing, and the publisher of the Peachtree Corners Magazine. Hey Rico, how’re you doing today?

Rico: [00:00:48] Good. Good.

Karl: [00:00:49] Any sponsors today for the podcast?

Rico: [00:00:53] Well, Atlanta Tech Park is a major sponsor. We’re in their podcast studio, so Atlanta Tech Park here in the city of Peachtree Corners in Tech Park. It’s an accelerator just down the block from and right on the road of Curiosity Lab at Peachtree Corners. So this is one and a half mile autonomous vehicle track. For those that don’t know, it’s the only one of its kind in the Southeast and to some degree, the only open live living at lab, if you will, in North America or other States in the United States. So lots of things going on, and I’m looking forward to doing this episode.

Karl: [00:01:30] Absolutely. One of the other nice things is it is powered by 5g, Sprint’s 5g system here, so that if you have a company that wants to be on that higher speed internet mobility, internet system, you can work out of Atlanta at their park or others. Do test here. Run that. So just a great hub of technology right here in Peachtree Corners. Today we’d like to introduce our guest Matthew Scott, founder and CEO of Press, Blend, Squeeze Cafe and Juice Bar. I guess it’s a, it’s a local juice cafe, juice bar that opened up in the forum. There’s a couple of them here in the Metro Atlanta area, and we’re going to talk about starting and building a retail business focused on the healthy food movement. We know that everyone has been trying to get healthy and we see folks trying different types of diets, trying different types of alternative to the traditional fast food. And we found really interesting your approach and taking a look at this market and being an entrepreneur and trying to build one. So we want to talk a little bit about your journey in doing that. Matt, why don’t you tell us a little bit about yourself?

Matt: [00:02:50] No, absolutely. And guys, thanks very much for having me. I really appreciate it. You know, before two years ago, I was not in this business. So I was in corporate America for about 15 years, both from significant leadership roles in fortune 500 companies down to startup companies and taking them public all in high growth areas. And I saw an opportunity here and you know, it’s kinda like how most people get brought to changing their diets. It’s when you get punched in the face. And so myself, my dad looked at me and he was given five months to live. From the doctor told me that he had stage four esophageal cancer. And he was my best friend. And I’m sure like I did, like the rest of us would do and say, well, what can we do about that? What, what, you know what, what options do we have? And, you know, so diet is an extremely. Strong portion of influence into everyone’s life. As much as people know or don’t know you could really change the way that you feel, not only physically, emotionally and so we changed his diet and instead of the five month diagnosis we had him for over five years through food. So

literally from that, I felt a calling to put together a strategic business plan on how can we change and save lives through food. So that’s literally our mission at Press, Blend, Squeeze, that’s to save lives through food. And we do that multiple ways and we could get into that a little bit on, on, on that as we go forward. But that’s what we’re trying to do. We had the opportunity, I’m glad that you noted that, It’s just starting out here, down here in Atlanta. We had the opportunity, we were living in Chicago when we started this business, and we could have put this anywhere in the United States that we wanted to put it. Because we moved back to Atlanta to put it here. We saw a significant void in the Atlanta market in comparison to other areas of the country from a quick service, healthy restaurant and juice bar. If you’re driving around Peachtree Corners, there’s not that many options that you’re going to be able to get to. And people thank me each day for opening up and we’re truly seeing the snowball going downhill right now. From people, you know, grabbing on, we actually took over an old juice bar there, but people, it was out and closed for I think almost a year. And so we took it over. And so people are just beginning to realize that we’re back in there and, and they’re very thankful for it.

Karl: [00:05:52] So I can ask the question around you know, your background. Did you have a food background when you started thinking about nutrition background? Tell me a little bit about your background and, and how it helped you, you know, come up with the concept.

Matt: [00:06:07] Yeah, sure. So food background and if you call it this when I was putting myself in high school through college, I had the privilege of going to work for a quick service restaurant. That was the first location of then soon to be broadly franchised restaurant. So I was a hard worker. They brought me in and they allowed me to be one of their lead trainers and opener of new locations. So I got some good experience on how to take a model and replicate it and open it you know in, in a new location and to train the staff. In addition from a food customer service aspect, I worked in restaurants going through college to make Money. So I, I dealt with customers, delivered customer service, was able to take orders attentively and, and give that customer level of customer service in the food industry. But as far as you know being knowledgeable in the space, I was I consider myself a relatively healthy eater. I was always an active in sports physical working out and exercise. And, and so I would eat healthy, but my knowledge increased via doing my due diligence over the web and talking to industry professionals, doctors, nutritionists, et cetera. Once I started looking into it for my dad.

Karl: [00:07:46] So what, what, what most people don’t really understand about the food choices they make and how are you able to, to help modify your dad’s diet. What were some of the changes that you saw really have an impact?

Matt: [00:08:00] Sure. So after my father passed the, I, I was a little bit anxious. I said, doc, you know, my dad was 67. I got two young kids like this, you know, help me out here. And he said, you know, your father’s cancer was not genetic. It was not hereditary. Because there’s three things proven to fight cancer, and that’s eating clean, eating green, and exercise. So, you know, reality is, is that a majority of Americans, I would voucher to say that the majority of people in the world don’t eat enough green vegetables. Green vegetables that basic biology, it has

chlorophyll and photosynthesis, and that’s what gives your cells energy. It also allows your cells to reproduce, gives them the strength to reproduce at a high level. And so cancer feeds on deficient cells. So if you’re in, and this is, this is part of what extent am I, my dad’s life is by having cells that are strong and can defend themselves. Cancer got nowhere to live. I’m sure we’ve all heard stories of people being able to overcome cancer and become cancer free. And some of that’s through killing, you know, radiation and killing all those cancer cells. But that kills all the good with the bad. So if you do some research people have become cancer free through diets. And so greens are that prominent thing.

Karl: [00:09:42] And you know one question along that. Why don’t people eat more green? It’s here, here in the U.S., here in Georgia. What’s, what’s holding us back?

Matt: [00:09:49] Okay. So let’s be real. It is accessibility. It is convenience. Our lives are not going to get any slower. Our lives are not gonna get any less busy. and the food that we have at our disposal. Is a convenience factor. And it’s gotten to the place where the food industry is a business rather than a need. So you know, when we were all, go back 200 years in the United States and we’re farmers and gatherers and everything we ate to survive. Now, people, the food is a business. They’re trying to make it. What do you do in a business? If you’re not going to grow from a volume standpoint, you’re going to try to make it less expensive. And so the majority of food choices at our disposal are from large businesses that are trying to make food cost-effectively.

Karl: [00:10:56] So is this part of the movement that makes like Whole Foods, Sprouts, these types of places? Cause you know, on one hand you see these, these places that are popping up everywhere. So the, there is, for those that they can access it. They’re still not making the choice whether the, you are, you’re in a supermarket, they’re not building diets around fruits and vegetables and increasing the amount of greens in there.

Matt: [00:11:23] Well I would, I would be careful because the fastest growing segment of the supermarket is organic vegetables. If you’re looking at all the areas.

Rico: [00:11:33] I mean, I can see when I go to H Mark, for example, and you go to an Asian supermarket, you will see a big area of vegetables. When you go to a Walmart, only recently have they increased it a little bit and only in those areas where they’re competing with an H Mart or something along those lines. So Americans still are not consuming. You’ll find South Americans use farm communities that are first generation, maybe American. They’re still consuming that. But as they get further away from that generation they’re going back to the processed stuff, they’re going back to the easy stuff.

Karl: [00:12:09] I mean, when you think about it and growing up in New York, how many fruit stands you would go to fresh if you’re in Brooklyn picking avenues. And the city…

Rico: [00:12:23] Tomato, tomato is the big one over there.

Karl: [00:12:23] All of these places that, that had that. And so yeah, accessibility made it easier for people to get fresh, good quality, healthy, healthy food choices. And, and so as part of that, the shifted in parts of the country where, where that tradition wasn’t there and it was more based on supermarkets, they were, where they can control. What people are selecting is, is impacting that.

Matt: [00:12:51] Yeah, I agree. It’s so, it’s accessibility. It’s knowledge. So you know, people say, Oh yeah, I like to eat healthy, but they don’t necessarily know what that means. So like it’s, it’s being able to, to truly understand, you know, even my father, you know, he would even joke to me and be like, Oh, I’m eating an organic banana. And I’m like, well, you don’t have to eat an organic banana. The skin on the banana protects the banana, like so, so like it’s the knowledge of you know how to do it. But it’s also, there is so much of an emotional, psychological, it’s almost reactive because we’re so busy. So all of a sudden instead of it, you know, you being conscious about what you’re eating, your brain goes, Oh, I’m hungry. And. The reality is, is studies show that sugar is eight times more addictive than cocaine. And what you can find is in majority of that quick service food that you have an emotional reaction that says, I’ve waited so long, I’m starving. Now I need to go get something to eat. Let me pull over into this drive through. I’m almost certain than almost any option that you choose there has sugar in it, high fructose corn syrup in it. And, and, and so your body reacts. And there’s, there’s a, an emotional receptiveness that goes off in your brain, that says that.

Rico: [00:14:18] You brought something up that really, and I haven’t seen this, and then it doesn’t make sense to me now that you’re talking about this, is that you have Starbucks, you have Dunkin donuts. The majority of what they sell is true through that drive through. You’ll never see a Starbucks without, without a drive through. But there was one that I remember, there was located somewhere and they asked and they got a rezoning, so then they were able to have a drive through through that one because that was the only way to save that store. And I have yet to see it think a drive through juicing bar. And it doesn’t take long to, to create it. It’s just as long to critical lotta. I think in a, in a Dunkin, not sure. So I haven’t seen that and that we talk about how easy, if that was easy, if I could drive through that, I probably would get that over something else.

Matt: [00:15:06] I’m sure. People ask for it all the time. It’s, it’s absolutely on the radar as far as like convenience. Now what I would say is that it because a lot of times you’re making it to order. It’s not going to be necessarily the speed of others. But you know.

Rico: [00:15:28] I’d wait there for a minute. I mean, it doesn’t take long for, depends on the process.

Matt: [00:15:33] Yeah, no, it’s, it’s absolutely on the radar. We’ve, we’ve discussed it. We’ve looked at locations. We’re not there yet as far as, you know, but it is on the radar. And I’ve had a lot of people bring up the convenience factor. So it goes back to three things. It goes back to

convenience. It goes back to knowledge, and it goes back to emotional, kind of reactions and, and, and addictions to sugar. And, and I even go to people, the, the, the misunderstanding that healthy can’t taste good. So a lot of people kind of coined. I used to have people come into our Dunwoody location and the, the wife and the kids would order something and the husband was there and I said, Hey, you know, can I get you something? He goes, I don’t eat healthy. And I said, well, hold on. Like, what? What, what does that mean? I was like I was like, you don’t like guacamole? No, no. I like guacamole. And I go, well, hold on. Can we get you some, a Turkey wrap with some, some hummus and some roasted peppers and some, you know balsamic glaze on it, man, it sounds really good. And then, you know, I’d say, well how about PB and J smoothie tastes like a peanut butter and jelly sandwich but doesn’t have any sugar in it, but it’s really good. Oh, I like PB and Js. Avocado toast, soup. Like they’re like, Oh man. And then they eat it and then they go, man, this is really good. I go, I guess you eat healthy. Like, so it’s that coined a misconception of it’s true, healthy can taste good.

Rico: [00:17:14] And you also have food though, right?

Matt: [00:17:15] Oh, we do. Yeah.

Rico: [00:17:16] See now that didn’t, and I know that vaguely you have food there, I haven’t been into the store yet. But I would not realize that. I think if I was passing by would think juice point. I wouldn’t think food just that. But you do have a menu though?

Matt: [00:17:30] Absolutely. We do about 50% of our business in food, we do a ton of catering. One of our biggest growth pillars is in corporate catering. You know, when I was in corporate America eating the same, we would cater probably three to four times a week for lunch. And it was kind of from a rotation. And, you know, I’d get a pizza. I could tell you I’m probably going to get pizza. I can tell you, I might get a fried chicken sandwich for breakfast. And you know, I might get Mexican or some type of Southwestern and majority of those after I ate them I was ready for my couch. And corporations are realizing this and, and they’re actually like. You know, some of the large corporations and the reasons why we chose these locations are strategically positioned to align with those corporations. So like Newell Rubbermaid further snack attack on a quarterly basis caters 600 as eyeballs from us IHG regularly for their executives. I’m actually in February, I’m going down and meeting with the CEO’s executive assistant, and she has 14 people that report up to her, that schedule for hundreds of people, but we’re giving them a tasting of our lunch. I mean, so we have these large corporations that are not only providing lunch for their employees, but they’re being more conscious of what they’re providing because it’s actually leading to productivity. Like they, they, you know, they’re, they’re going back and not trying to, you know, relax at their desk.

Karl: [00:19:19] No, I was going to say, I remember doing meetings and corporate training around the world for, for years, and we’d have four or five days of, you know, catered and meals and so on. And we would always, I would actually ask for certain menus on certain days because what happens right after lunch and they come back in and that energy drop.

So we would actually specifically pick activities and exercise right after lunch, which had movement. Kind of wake people up because those heavy lunches, they’d come in with pasta and folks would be ready to go to snooze town and, but, but even having options that gave energy boost you. The afternoon snack break would have muffins and donuts and cakes and cookies. And we started shifting to nuts and try and start a team that shift. But that was my two choices there. There wasn’t a menu of stuff that people could do on that break time. that helps boost that productivity that, that you were mentioning. So, so, so I think that’s, that’s, that’s something that’s seeing, that’s happening in the market.

Rico: [00:20:27] Also, we were talking a little bit before the show before you showed up, and we were talking about how it’s Amazon proof almost. You can’t ship, you can’t ship certain things. You still gotta eat, you still can’t go out that way. But how, how do you find the challenge of doing, you opened a brick and mortar store? You didn’t have to build it, obviously it was built out and you’re there.

Matt: [00:20:49] We build out our last one, our first one. Yeah.

Rico: [00:20:51] So how do you find that? How do you in a world where people are shifting away to Amazon ordering, like I said, over Amazon proof. Or Uber, Ubereats, Dash, Door Dash and stuff like that. How do you find that? How did you find it opening up a place like that? That’s not a franchise essentially.

Karl: [00:21:12] You chose brick and mortar and retail location to deliver this concept. What were you thinking? How do you, how do you, how do you make that decision?

Matt: [00:21:22] So when I experienced the benefits of what we provided, like, and I would encourage anybody that listens to this podcast, I’d encourage you guys go in and grab a juice, go grab a roots and fruits, which is a juice that has some beets in it and has a little bit of orange and ginger. Tell me how you feel in 30 minutes. Dynamically different than anything that you’ve ever eaten or drinking or drank from any other place. So, you know, the reason or how I did that is said, man, this is amazing, you know?

Rico: [00:22:07] But, but how did you find, how did you develop the idea into a business? I mean, how you, you had to open a brick and mortar. What did you fit. You know, buying equipment, the ingredients. How, what’s the actionable side of that?

Karl: [00:22:22] The rest of their business. Often the products, the product and the need is clear and you’re matching those two up, but you’re running a business, right. And it takes, it takes a bunch of things coming together.

Rico: [00:22:33] And this is the second location, right? That you have. So you’re working towards either a chain of them or franchising at some point? How is that working? Doing that?

Matt: [00:22:41] So, so again, I go back to my experience. I was part of a startup. When, when, when we’re, when I was at a startup, we wear many hats. I got recruited actually I should say when I was part of Rubbermaid and my initial job was for a division that started around 30 million. And I got put into at a young age, I’m blessed. And, and believed in by a president and a mentor that gave me significant responsibility to take that 30 million of vision, gave me a significant amount of budget. The ability to strategically put the Strat plan together and grow that business within four years to 150 million globally. I got tapped out of Rubbermaid and recruited out of Rubbermaid to go be part of the largest office products company in the world. And then they brought me in with a pipeline funnel of zero, and they said, we brought you in here because your skillset is different and in the need of nothing that we have internally. And they tap me. And within two years we had a sales funnel of over 150 million in the pipeline. And I had a team of eight, you know, rolling up to me. And so I wrote those trap plans. I built those trap lines. So the way that I did this was I treated this, I said, Hey, there’s an opportunity. Let me, let me develop this business as I would develop any other business. So I went and sourced out partners. I went and did my research on how other competitors were running. I identified machinery that we needed. I put together the menu. I oversaw all the marketing. And I mean, like we, we’ve had wildly success in two years. That, that I like feel so good about, I mean, and blessed honestly, we get like almost 9,000 unique people that have come into our store and given us their telephone number and said, Hey, we are okay with you contacting us, here’s our telephone number. We want to be part of your membership program. Like, I don’t see businesses that are like national brands even, you know, doing that in, in single locations and stuff. So, so we’ve been putting the right strategy around the business to, to have a performance or whether I have experience or not, I treated it like any other business or any other product line and I was about to grow and, and put the…

Rico: [00:25:26] Any challenges that you’d like to share that you’ve overcome?

Matt: [00:25:28] Yeah, I mean, we all got challenges. But I would say, you folks that are entrepreneurs is, be careful of your blind spots. We all have, we all, we all have things that we overlook. You know, one of the biggest hurdles is going from one to two. So as an entrepreneur, you’re at that location. You’re there, you’re, you’re, you’re a part of that location. Yeah, you can’t cut yourself in half. So you know, I would say you know, put the process in place, you know, and just because, you know, the process, operational efficiency and, and that’s something that we had to build out. And, and it’s, you know, a continuous work in progress.

Karl: [00:26:29] So I, I would, I think, I think what you’re describing though is. You know, a theme across big corporations or small business, and it’s the question of scaling. I’m doing it once. It could have been lucky. Right time, right place. Stars align. A thousand reasons why you’re able to achieve success. And sometimes it’s brilliance and hard work. But to replicate it in another location. What are some of the things that would, you know, knowing what you know now, you would, you would advise someone going, thinking of doing, you know, multiple, like what would be things they can put in place that would ease that transition, right? To grow?

Matt: [00:27:13] I probably, we say to people to create a network, right? Because we’re all good at something and we’re all not good at everything. So by having a network of, a sounding board or afforded a trusted board of advisors, it allows you to be stronger in areas that you’re weak. So it allows individuals that might be able to be stronger in certain areas to help you strengthen, sharpen, or have a visible blind spot.

Karl: [00:27:54] I think, I think you’re hitting on something. If you’ve seen many successful people and they talk about this success, there’s usually a network of advisors they have. Even if you look at a large corporation, they’ve got a board of directors, nonprofit governing boards. There are these folks that serve multiple functions. One is to hold a mirror up to you and say, Hey, you know, I know what you’re saying and seeing, but here’s what I’m seeing and here’s things you may not notice. May, may help with the blind spot. They have wisdom and advice to give in the area that you may have the expertise to be able to do that. Third, they can help hold you accountable if you said you were going to do something, if you’re the boss who’s gonna, who’s gonna challenge you, if you decide, ah, we’ll do that next month. But, but, but if you have that advisory group, they, they can be in a position to hold, hold you accountable for them. And the last one is some of the networks that that affords you. they know people that might help you be more successful. And it’s one of the things we often see entrepreneurs struggling with. They eventually build it. We were talking earlier about these groups that do that. But they may have got 15 years of pain in before they realize, man, if I only knew someone that knew about payroll and what can happen if I mess that up.

Rico: [00:29:15] It’s like anything else in life. If you’re a writer or you’re a sports person. Everyone thinks you’re an overnight success, but it took you those years of pain to be able to get there. And most people don’t want that. They want to be able to see success. And maybe you get that advice from that successful person or that team of people to help you get there.

Karl: [00:29:35] Absolutely.

Matt: [00:29:35] Yeah. I’ve been, I’ve been really fortunate and blessed for the people in that have come into my life and, and you know what? A lot of times people have the desire to help people, you know? Sometimes you just have to ask for it. Other times you just, you have to go look for it. But, but people want to help people. And, and so you know, entrepreneurs often like to think they have to do everything themselves. And, and that’s something that an additional piece of advice I would give to entrepreneurs is, you’re no good to anyone if you’re burnt out. So give yourself some space and give your team some trust.

Karl: [00:30:24] No, I agree. I said, the one thing you can’t manufacture and create more is time. And so there’s only so much time that an individual has, and as you grow a business, it actually requires more time very often. And if you don’t build a team to support, it supports you to be able to do that. It makes that a, a challenge. So tell me a little bit about what you got going on next. What’s next for the company and for you?

Matt: [00:30:50] So for a, happy new year to you guys, 2020, it’s going to be a great year. We are gangbusters into new year’s cleanse programs. So it is the best way to reset your palate, control your addiction to sugar, get you jump started into your nutritional needs. It’s amazing the results that we see. We’ve been doing this for over two years. People come back re-energized, they sleep better, their skin’s better. And this is in three days. They, last time I did a cleanse, I lost eight pounds. I hear that over and over again. But you’re refreshed, you’re rejuvenated, and then crazy enough you might think, Oh yeah, I’m you know, after three days I’ll be ready to eat a cheeseburger. You know what? You’re not like, you’re ready to go down the road of, you know having that healthy palate, that healthy diet, and it’s, it’s crazy what it does for you. So that’s, that’s number one. Number two, I would ask any business within this kind of Metro Atlanta area to give us a chance at catering. Everybody has a need one time or another, probably in the next couple of weeks. I’m sure every single business has one lunch that they’re going to be looking to serve to multiple people. Give us a chance, put us in there. And, and, and I think you’re going to love it. I think you’re gonna enjoy it. And I want to be talking to you about your second order. So give us a catering opportunity because it’s a, it’s, it’s totally an awesome experience. And we got resoundingly reviews and feedback from it. So we’d love to work with people.

Karl: [00:32:34] Awesome. I’m glad. Well, located in the Forum your first location is where…

Matt: [00:32:41] It’s in Dunwoody Village. So where the Fresh Market is, or if you know where Village Burger is, or if you know where the post office is down there, so it’s in Dunwoody village, which is getting rejuvenated as well. So that’s kind of exciting.

Karl: [00:32:55] How can folks reach, you learn more online. social media.

Matt: [00:32:59] So we got thousands of followers on Instagram and which is @PressBlendSqueeze. The location here has Press, Blend, Squeeze at Peachtree Corners. Facebook Press, Blend Squeeze. If anybody wants to shoot me an email, if they have questions about a cleanse Info@PressBlendSqueeze.com comes directly to me. I see them all. I’d love to do a group cleanse. We’re doing it with a lot of gyms. So we had, last week, we had like 70 days of cleanses go out. And, and so this next week we’re partnering with another gym here in this area. And, and we have a couple more on the radars. So it’s, it’s time. Do it for yourself. Do it for your family. Do it for your energy, but do it to feel better. So it’s, it’s pretty cool.

Karl: [00:33:56] Well, I want to thank you very much for being our guest today. Our guest, Matt Scott, CEO of Press, Blend, Squeeze, for your time today and sharing part of your journey and, and inspiring others that may be thinking about making a change in their career and their life. And finding ways to do it in a way that’s aligned to something that you’re passionate about. Being healthy and how to, how to solve this problem where folks can’t find it as convenient to get nutritional greens into their, into their bodies that they can. So we really appreciate your joining us for that. We also wanna thank Atlanta Tech Park for hosting us every time we have one of our episodes here to Capitalist Sage Podcast. If you’re starting a business and looking

for a great environment to come and work and be around people that are going on this entrepreneurial journey along the way with you, it’s a great way to build network. Entrepreneurs sometimes can be a very lonely endeavor. So having other founders and makers and, and business leaders to collaborate with is, is really, is really powerful. I’m Karl Barham with Transworld Business Advisors of Atlanta Peachtree. Our business advisors are available to consult on your business, whether you’re looking to improve or grow the business, or you’re looking to exit or start a business. You can contact any one of our agents to be able to help you with that are available at ​www.TransworldBusinessAdvisors.com/AtlantaPeachtree​. And Rico, why don’t you tell us a little bit about what you’ve got going on and going to the next couple of weeks.

Rico: [00:35:32] Sure, so I run Mighty Rockets. We’re a social media online company. We provide content branding and whether it’s on LinkedIn or Instagram and soon to be Tick-Tock, cause there is a market out there and believe it or not, in the United States, it’s like 24 million users and tick tock and 40% of them are between 18 and 24. So that age. Voter age, if they felt maybe so, I do that. That’s MightyRockets.com. But I also published Peachtree Corners Magazine and you could find, you could go to LivingInPeachtreeCorners.com and find our website. We talked about what’s going on in the city. We’re doing several podcasts upcoming in with Peter Coin, his life with some interesting guests. Also Prime Lunchtime with the City Manager is coming up Thursday. After the fourth Tuesday, we’ll be discussing what’s going on in the city of this month and let’s what the city is planning over the next few months. A lot of new stuff happening out there and we’re working on the next issue of Peachtree Corners Magazine and the cover story, I believe that comes the story we’re working on right now, and it should be, the cover is innovative and innovative companies and organizations in Peachtree Corners. I will be doing some podcasts as well for that to complement that. So this is just a lot of stuff going on. So if you’re looking for any either trends to reach the audience here on Peachtree Corners through the family podcast, or you need someone to work with you online or branding, that’s what I do.

Karl: [00:37:03] Oh, fabulous. Well, you know, I really look forward to the next edition of the magazine and folks, if you go around and take a look and read through it, just knowing what’s going on here in the local community, whether it’s business, whether it’s what’s happening in the political team, what’s happening with, with, with various organizations. It’s just a good way to keep up with events and activities and in the area. So one of the thank you for that. That’s all we have for today. Look forward to talking to you some more and having some more great guests like Matt Scott that came to visit us today. Thank you everyone.

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Best Business Tools and Tips Gathered from 12 Capitalist Sage Episodes [Podcast]

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Capitalist Sage

Summary:
2019 is over and 2020 is coming fast! Join Rico Figliolini and Karl Barham as they sum up all of the greatest hits from this last year of the Capitalist Sage Podcast. Gather all of the tools you need to make 2020 the best year in business.

“If there’s one thing that we tried to do in 2019 with the Capitalist Sage was bringing you people that are in the trenches doing this every day. We learned from people’s failures. We’ve learned from people’s success. But our goal is to share this information with as many people as we can and just get you thinking there’s plenty of people out there that can help you with your business.”

Karl Barham

Time Stamp:

Lines are linked to the individual episodes

[00:00:30] Intro
[00:04:21] Social Media Branding for Lead Generation with Bonnie Mauldin
[00:07:29] Wendy Kinney talking shop on effective networking
[00:10:53] What Comes After Becoming a Franchise Owner, with guest Gary Birnberg
[00:14:20] How Business Mentorship Empowers Entrepreneurs, with Erin Igleheart
[00:17:49] Cliff Bramble on How to Thrive in the Restaurant Business
[00:20:38] Top Three Mistakes People Make When Starting Their Business
[00:24:13] Going into 2020
[00:26:38] The Legal Pitfalls of Buying and Selling a Business
[00:27:28] Preparing Your Business for Exit
[00:29:26] Entrepreneurs Creating Mobile Food Events
[00:29:53] The Business Of Organic Farming
[00:30:40] Laron Walker Scaling iOT Technology from Education to Commercial
[00:31:22] Beth B Moore discussing entertainment law, emerging trends, the film and music industry

Podcast Transcript

Karl [00:00:30]: Welcome to the Capitalist Sage Podcast. We’re here to bring you advice and tips from seasoned pros and experts to help you improve your business. I’m Karl Barham with Transworld Business Advisors. My co-host is Rico Figliolini with Mighty Rockets Digital Marketing and the publisher of the Peachtree Corners Magazine. Hey Rico, how’re you doing today?

Rico [00:00:47]: Good Karl.

Karl [00:00:49]: Well today, we’re having a bonus episode where we’re getting to talk about some of the sage advice we learned over the 20, 26 plus episodes in 2019. All the guests that came by and shared some of their knowledge that’s helping business owners. So we just wanted to give, just discuss some of those that we thought were particularly impactful and talk a little bit about how they impacted our businesses and how they can impact your business in 2020. Before we get started, why don’t we talk about our sponsors for today.

Rico [00:01:29]: Right. We are here at Atlanta Tech Park in the City of Peachtree Corners. It’s an accelerator. It’s a huge place. It’s where you, because where you start off at after you’re at an incubator. Small businesses, think we-work-share hits Silicon Valley. It’s that type of atmosphere where you can meet Venture capitalists, learn from others, network, the variety of things going on here. And we’re on this road in Technology Park that’s called Curiosity Lab at Peachtree Corners, which is the autonomous vehicle track, the only one of its kind really in the United States. That I can say to us about where you can come as a company. That’s either an IOT or the does anything with autonomous vehicles that need to 5G with Sprint 5G is in this whole area of technology park, right? So anything that you want to test out on the mobile track or within the environment of Curiosity Lab so it doesn’t have to be necessary in a vehicle to be on a light post to be on someone walking to be a bicycle riding can do anything where technology needs to talk to each other to everything. It’s an atmosphere where the city of History Corners is providing it essentially free to companies that meet certain requirements to be able to come here and do business and check out there to work their real projects.

Karl [00:02:55]: It’s one of the great things about the Investments that are being made in Gwinnett County. In Peachtree Corners in particular and the whole general Southwest Gwinnett that’s bringing companies, technologies, to make this vibrant environment where businesses can thrive. And that’s a little bit why we thought it’d be great to talk about some of the guests at help shared some of their expertise and insight and experiences on how they created small businesses and how they help support small businesses being successful. So Rico and l will talk about a couple of episodes and what we learned about them and share that with you and you can of course go and check out any of these episodes on any one of our streaming platforms.

Rico [00:03:43]: Whether it’s iTunes or iHeart Radio, just look up Capitalist Sage on any of those and you should be able to find us.

Karl [00:3:49]: And if you want to keep up with some of the great episodes we’re going to do in 2020, definitely follow them, subscribe to them and please leave a comment and then we’d love to hear back from what people are thinking and give us an idea of the future guests.

Rico [00:04:03]: And if you want to watch the Facebook live stream or tell your friends, you could just like our Peachtree Corners Life page and it will be notified when we go live. In this year, one of the goals is to be able to put us on to do some limited LinkedIn live feeds and also to be on YouTube live as well.

Karl [00:04:21]: Fabulous. So we’re going to start off, when we started one of our first guests we had was Bonnie Mauldin from The Mauldin Group who talked to us about how small business owners can use social media marketing as part of their overall marketing and sales strategy in their in their business. And she shared a lot of great tips. One in particular that I know that I found interesting was the different platforms whether you’re on LinkedIn or Facebook or YouTube, Instagram, Pinterest and others all serve different functions. They target a different audience and they have different features about them and knowing and understanding the right platform for your business is one of the key things.

Rico [00:05:10]: If you’re doing business to business, obviously at that one of her things were was LinkedIn with was the place to be. And if you doing consumer, Facebook, Instagram. I think we talked a little bit even about, maybe not Tick Tock, but some of the other software online social platforms out there. But every business has a demographic and market.

Karl [00:05:34]: Absolutely. And the other thing we took away from it where in the past you might have think it was an option for your small business. It’s no longer an option. If you know of anyone that has a mobile device, they’re probably communicating and getting information from their social media platform. And so it becomes really important to have really compelling stories being told through those platforms. So instead of advertising and promoting a product, we talked a lot about storytelling on information you’re sharing about problems or things that your customers want to know that would lead them to your site. They’re going to know it’s you when they come and visit it but really telling them about the problems and the choices they’re making and being more educational and teaching them is a key attribute of really good successful social media strategies.

Rico [00:06:30]: Right. Whether you’re using it as a behind-the-scenes tool where you showing what’s going on in your office or something. Or whether you’re giving tips on how to use a certain product, those were the things.

Karl [00:06:43]: Absolutely. And the last thing to note on that is definitely include a call to action. Once you get those people looking at your site and following you and you’re sharing information. They want to know what to do next. How to get more information. How to reach you, even how to make a purchase. So including a call to action on all your social media. Now some of you may be able to do this yourselves if you have the time, but if you don’t its really important that
you have a discussion with someone and seek out professionals that can help you with your social media strategy in your business and it’s really imperative for people that are looking to grow their business in 2020 to develop some strategy and invested social media,

Rico [00:07:23]: And be consistent in it and make sure you’re there. because if you’re not there your competition will be there.

Karl: [00:07:28] Absolutely.

Rico: [00:07:29] The next one in line was Wendy Kinney she talked about how referrals are different from sales.

Karl [00:07:36]: Absolutely. Effective networking, many people probably have the experience, I know I have, of going to networking meeting. It could be a local chamber. It could be a non-profit group, an industry group and passing out a lot of business cards in wondering why you’re not getting more business and referrals from them. And what was really great that Wendy was able to share, she’s a relationship marketing expert, she told us about the differences between a sales approach and how referrals are generated. And one of those differences is started with the timelines between the two being different. A sale is typically between someone selling and someone buying and it’s a direct line of communication and pretty often the impact of that is immediate either; Yes, they’re going to buy what you’re selling or no, they’re not. Referrals have a different timeline. They happen through a third person. So the sale that typically happen doesn’t happen until first a connection is made between the person that’s selling and the person that’s referring and you do that’s built around credibility that’s established getting to know the person and trusting with the person and really understanding what they’re doing. But that second person, the person that’s making referral, then is approaching their contact base. And when they give a referral to how you can help them by you educating that individual on what you do and how you do it and how you’re doing it differently. They have the ability to identify that need in other people and therefore pass on a referral that’s extremely credible because they know you and therefore would lead back to business for the originator.

Rico [00:09:21]: You know know what I liked out of that conversation was really clear to me that you don’t have to be going to BNI necessarily or any of the other networking groups, but you should be going to somewhere. To some organization whether it’s a Business Association, a chamber, a professional association. The whole idea is we go back to consistency like social media you have to be consistent same thing with that right, you have to be at those meetings on a regular basis.

Karl [00:09:48]: We recommend three types of associations. There’s over 21 different from anywhere from alumni groups from your colleges. It could be team sport. But in any one of the things that’s being consistent and establishing and getting to learn about the people that you’re referring so that you can refer them with confidence and understand what it is that they do that can help your clients. And the last thing that she mentioned that I thought was extremely
insightful that changes the way you think about it, is the first one that speaks about price wins. In most traditional sales approaches, you’re taught to talk about value first and price later. But in referral It’s important that the person the intermediary the person that’s, that you’re talking to that’s generating referral. We call them gate openers that they have to understand what your cost structure is. They have to understand the price so they could set the expectation with the client. So lots of great, great insights from Wendy and talking about effective relationship marketing through networking.

Rico [00:10:52]: Excellent Episode.

Karl [00:10:53]: The third one was Gary Birnberg and Gary had an interesting journey in this career from working in Corporate America to franchise ownership, so he told us a little bit about how he got into franchising and was able to develop that.

Rico [00:11:10]: He went to, he originally thought well while he was in college, he thought he could do this right. He thought he went to Subway has he thought that was great. It was great franchise. He needed an investment. He and everyone told him you were going to college. What are you going to do? And he thought no, no I can handle it. Don’t worry about it, but Subways was what he thought he wanted to do essentially a franchise of that nature systematic the process was what he was interested in. So then he ended up as he got older and did some other things he ended up going back to that idea.

Karl [00:11:44]: Absolutely. And later on he invested in another sandwich franchise Which Wich and what was interesting in his story is how he started with just one and he was able to build and acquire up to seven of them at a time. And most of that time he was actually working.

Rico [00:12:01] Actually eight stores.

Karl [00:12:02] Eight stores. He was actually working for the first four before he left Corporate America and went full time into that.

Rico [00:12:11]: Right so working, he was actually working in Corporate America for, till they got the fourth store because that was the agreement he made with his wife who was his partner also I understand. Because they want to make sure that health insurance and what they’re also be risk averse. Yeah, so imagine working for corporate America and owning four of these stores now by the time we got to that fourth one, he was like I think we’re ready.

Karl [00:12:37]: Yep and be able to jump off and he followed the full journey till it’s, till its end where he successfully was able to exit all eight of the stores.

Rico [00:12:48]: Yeah, and he ended up actually when he when they got to the end of the fourth store, they opened the other four stores within seven to nine months after.

Karl [00:13:00]: And we learned when you’re looking into any business especially ones that are franchise, driving processes was really the key of the way he was able to scale so quickly so quickly. Learning how to acquire stores, learning how to run stores, learning how to manage personnel, staff, budgets, payroll. He learned all of that, that help them be very successful.

Rico [00:13:21]: Yeah, and the process allowed him a cash flow and he expanded those extra four stores at the Talon out of the eight through cash flow.

Karl [00:13:28]: Yeah he did not have to take additional loans to do that.

Rico [00:13:31]: Now and he paid off his loans also as he went because the other ones were spare loans for those stores and it was a process.

Karl [00:13:37]: Absolutely. So it shows that it can be done with a really good plan and being able to drive and follow a process. If you’re going down that path of Entrepreneurship, you don’t have to start from scratch. There’s franchises out there that can help people be their own boss, but have a support of a network. Of the business model that it’s already been proven to work.

Rico [00:14:02]: The fun part for me was when I first met him was with his first store at The Forum here in Peachtree Corners. It was the only store he had and his plan was to open one a year until he had like 10 almost and he worked his plan. I mean that was he was systematic and he worked it.

Karl [00:14:20]: Absolutely. We also had the pleasure to talk to some folks that work in the nonprofit sector over the past year. And one of our guests that we’re so thankful for was Erin Igleheart who is a program manager with the Start Me Program Atlanta associated with Emory University and several other partners whose goal and focus was bringing entrepreneurship to underserved areas of Metro Atlanta. And the being associated with the university, they had some very smart people investigating what are some of the challenges a small micro business has faced to start and be successful. And they summed it into three main components of their finding which they’ve addressed through a startup bootcamp that the program does. The first one is access to Capital. That may seem obvious, getting Capital to start a business is really important but being prepared to get that Capital whether it’s through developing a sound business plan, which they also address through delivering knowledge to these entrepreneurs. Helping them with the business plan, who to talk to, how to understand the financials of their business, is a key knowledge area that they found was a challenge. But the thing that I thought that might have been under appreciated for a lot of small business owners was the aspect of networking. The mentors that they bring to bear with the entrepreneurs creates this powerful networks. It’s not only each cohort that comes through the program. They’ve had over 200 entrepreneurs launch through the program. They’ve established a huge network between them and the mentors that continually help them grow and improve their business over time. They can boast over 75% success rate with businesses that have gone through the program, which is much higher than the average for most small businesses.

Rico [00:16:27 ]: Oh my god yeah, most small businesses failed during the first three, four years and then the majority of them do that.

Karl [00:16:34]: And when you look back as to why they probably didn’t get the right mentorship. They didn’t have people that have gone down the path and made the mistakes that they’re making to help advise them. But also those mentors help hold them accountable if they say they’re going to do something, having a sit-down with somebody who has your best interest at heart and check in on you is a powerful tool that they use as part of this Start Me Program.

Rico [00:16:58]: And you know what I like, before we got on we were reviewing what we were going to be discussing and I remembered you saying it was a bit like Shark Tank. Right because you have networking available as well. You know, and in Shark Tank, you know, all of them had money it wasn’t the money. It was really the network, the people they had, the contacts.

Karl [00:17:19]: The knowledge and the connections that they could make to the community. So a really good reminder of finding mentors that you can work with that help guide you when you’re starting up and growing your business.

Rico [00:17:34]: I say shark tank, but it really is a much more friendlier route.

Karl [00:17:40]: Yeah, absolutely and we were blessed to have some of those entrepreneurs on other episodes as well. So that was great.

Rico [00:17:49]: So the next one that we had, a guest from the restaurant industry, food industry Cliff Bramble owner of Noble Fin and Hungry Hospitality. Which is a consulting company for restaurants. And I don’t know, to me you know, there were several things. I learned quite a few things actually. Cliff is very much into the food industry, but he always he through the conversations we had over that hour we discussed how it is a business regardless. Forget about the food part of it, business is a business is a business. And what drives business what’s the biggest thing in business is labor. Is those surprises that you get so labor was a big part that he discussed on how we handle the front and the back of the house.

Karl [00:18:37]: Understanding the numbers in the business, understanding sales and marketing and how that integrates to build your Revenue stream for the business is extremely important. But a lot of people want to go into the restaurant business it’s probably the number one request that we see from buyers. They want to do restaurant. But really it’s a tough business tough industry. You can be wildly successful, but you have to be able to run it like a business know your numbers know your input costs and really know how to Market, figure out who your customer is and how to how to do a good job satisfying them.

Rico [00:19:16]: Right and he even talked about like down to the nitty-gritty, the weeds of if you’re going to buy a restaurant. You know, what’s the important part? Well to him the important
part was the amount of covers how many people actually come in. Not necessarily the sales but how much turnover of those tables. That and also discussed a little bit about retention. How do you retain employees in that environment?

Karl [00:19:39]: Absolutely. High turnover industry, but driving a culture and training and having really good systems in place to train and develop people is one of the success factors that he identify for anybody out there that’s in the restaurant or thinking of being in the restaurant industry.

Rico [00:19:55]: And even more than when it comes to you know, if you’re a manufacturer of product if the products bad you can return it right? Food, if food is bad, you can’t quite return it the same way. You either get sick maybe. And so, you know, we discussed a little bit about the romaine lettuce callbacks ever happened through all of last year.

Karl [00:20:14]: And how do you react and how do you adapt to that to the menu items and really understand your supply base to support your business?

Rico [00:20:22]: And then the last thing I think also was for competition. Different from other places because restaurants, you would think it would be other restaurants competing into somebody. But he was also saying No, no, no, I compete against also Netflix, people want to stay home.

Karl [00:20:38]: You know gaming anything that draws entertainment time away and disposable income is a competitor to you know, a restaurant especially in the fine dining space. Our next guest or episode we wanted to talk about was the Small Business Development Center SBDC associated with University of Georgia and Glenn Kruse who came by and was sharing a valuable resource to the business community that exists here. The Small Business Development Center has offices all over Georgia. They’re affiliated with the university. So Georgia State University of Georgia, Kennesaw University and many others and they provide guidance and coaching to people looking to start business inclusive of developing a plan it. So really quickly some of the lessons that we shared, the first one being around having a plan. And the number one thing that he found that people that struggled with being successful in business was a failure to plan. They did not take the time to develop one a business plan that’s inclusive of a financial plan, a sales plan. And you would think why do I need this piece of paper what I’m going out there to run a business, but it’s really the process of planning that helps you identify some of the gaps. When are you going to need cash? How much cash are you going to need to be able to run the business successfully. Also there’s a lot that goes into understanding your competitors and the SBDC has tools available to them to help you understand your demographics of an area, the market, the competition so you can build a robust plan for not only the lenders that you might need to start your business, but also potential investors.

Rico [00:22:30]: Or even involving the idea that you had because now with those armed with that information I realized wow, maybe this isn’t quite where I need to be you may be able to adjust.

Karl [00:22:40]: Absolutely. Pivoting and knowing when to pivot in your business is another critical factor of success. But if you’re not constantly scanning the environment and understanding the threats, you may miss the opportunity to make a change before it’s too late for your business. But the last point that he mentioned was all about people. Hiring the right people onboarding them and developing them. Many businesses struggle and fail when they’re not able to find and keep and retain really good, especially if you’re in a service business, if you don’t understand if you’re in a service business, it’s about the people that you probably can’t be successful in it. And really exploring in your plans how are you going to attract and retain people from a compensation standpoint, from recruiting the right people, how do you identify what those people are? But all of those things are things that anybody in business start thinking about starting a business can get help with with the SBDC that’s located. You can go online and look up the Small Business Development Center in your area and schedule a time with any one of the Consultants. The number one thing you should know about them free service for people here. It’s paid by your tax dollars and the SBA grants from the SBA the Small Business Association for a part of the US government to help provide this to drive economic developments in communities. So free service to reach out to them and get that Consulting help if you need it.

Rico [00:24:13]: So where we’re at, close to the end of our time together, but I think we wanted to hit on certainly going into 2020 what we’ve learned.

Karl [00:24:23]: Absolutely. Absolutely.

Rico [00:24:25]: So I know what I’ve learned, but do you want to start?

Karl [00:24:28]: Sure thing. One of the things that I know that I took from last year was this emergence of social media and social media marketing and incorporating into your business. And I work in a traditional industry that helps business owners exit their business and a lot of the traditional marketing methods were, you know, meeting people face-to-face and people marketing and so on. But integrating Social media into that, posting on the right platform, forming relationships with your clients and prospects. I found to be really really effective way and I can say that throughout the year seen really great success and return on that investment in time and money into building out a social media strategy. For anyone that’s thinking about dabbling in it. You can absolutely do it yourself. You could get courses on it and learn and educate yourself, but if you don’t feel you have time to do that reach out to some of the many experts in that, that’s out there including Rico who can help many people with that and just have a conversation about how they could be more effective in bringing social media into their marketing mix.

Rico [00:25:44]: So even I’ve learned a bit from our guests because you always pick up these tidbits about social media, but because I’m in that business, I’d rather skew to something else I learned that I really, you know, I sort of knew but, you know getting to know Karl better, through the show, through this past year and doing these shows and offline. I learned a little bit more about what you want to do with your business? And that everyone, you know, you start a business is you’re passionate about you want to do it. Where are you going to go with it? How you going to expand it? Those are all good things to think about but then no one really thinks about the end result. Let’s not call it the end. But where do you want to take it at some point? What’s your exit plan? Do you want to retire? Do you want to get out of it do you want to downsize a little bit from what you’re doing? And I learned from Karl quite a bit about what I should be thinking about ahead of time and also from a recent guest that we had on as well. We had Corrie Thrasher that taught us a bit about the pitfalls of selling and buying a business. So what I learned from that was pretty much, you know positioning your company because different companies that do handle differently, right? And if you’re a small business like own a family restaurant or you have a small business of consulting and you’re the person that’s running it. It’s a different value and that value extend further when you sell it if you have a magazine like I do that magazine has it that with this an asset that but if you’re doing freelance work, which is also what I do. How’s that freelance work, that gig economy if you will, how is that value as a business? If I’m gone does that mean that business goes? So I Learned a lot between you and Corrie and a few other guests.

Karl [00:27:28]: Absolutely. David Wood came in and talked about financing and how to get your financial statements in there. And if there’s one thing going into 2020 that everyone should treat themselves to is to just think about their, take a step back, get an advisor or coach or someone that’s not working for you ideally, because you want someone that can give you honest feedback. And take a critical look at your business. Look at the financials see what other people would think about. Get evaluation done for your business and find out those gaps and weaknesses sooner than later when you are planning to exit the business or when you have time to do something and make those corrections and fixes sooner on.

Rico [00:28:14]: Like anything else in life, if you don’t plan ahead you’re going to get hurt later. So selling a business does not come, oh I want to sell it in a month. It doesn’t work that way. You need to plan this out a year or two years ahead to make sure that what your business is showing. And the way it’s budgeted and all that increases the value of your business. And that’s the value I find in when I speak to Karl about things like this. He points things out that I haven’t thought about now because my mind’s not there and certainly I may not have thought about even if my mind ended up there. But you do need to clean these things out and it’s more than a month or two. We really need to look at it forever.

Karl [00:28:52]: If there’s one thing that we tried to do in 2019 with the Capitalist Sage was bringing you people that are in the trenches doing this every day. We learned from people’s failures. We’ve learned from people’s success. But our goal is to share this information with as many people as we can and just get you thinking there’s plenty of people out there that can help
you with your business. But we want to make sure you at least get some information to help you think differently about your business so you can drive those improvements in 2020.

Rico [00:29:26]: You know, and you should also look at go back to our episodes and look forward to 2020 because we have really interesting guests that we didn’t cover here necessarily. Like Lentz Pean of Food Trucks Unlimited, just talking to him and just knowing about how other businesses operate to me is exciting because you sort of pick up little things that might help you in your business. And Micole and Musa, organic farming.

Karl [00:29:53]: The organic farming, zero chemical organic farming right here in the Metro, Atlanta. How scientists, two science educated individuals built the business using proven techniques to produce higher yields of organic vegetables using non, without using chemicals or any additives to their foods and they’re building a business for the family from that.

Rico [00:30:23]: So you think of organic farming but we were able to get into the weeds, so to speak, and to the Entomology and bug aspect of it and learned quite a bit about it. Which you know, I think went beyond just knowing about organic farming also understanding people’s passions in business.

Karl [00:30:40]: And how they were able to merge that. We’ve seen that in quite a few people, Laron Walker and technology and stem education, merging that with building IOT Technologies and teaching the high schooler’s how to code and program this stuff to fill the pipeline of technical talent we’re going to need over the next 20-30 years to do this. And so many great talented people here in the community that we were able to talk to. But in 2020 we’re going to continue our journey and we’re going to continue to find and bring you more great guests that come in and talk. One of the areas that I know I’m excited to get more into is the entertainment business. We had Beth Moore an entertainment attorney attorney that came and talked to us about protecting your creative content that you create. Whether it’s music, it could be stuff that you do on YouTube, even those crazy cat videos is content that you can have copyrighted and you can get paid if you join the right association with that. And as Georgia continues to explode with film, music, even advertising industry is becoming really large here. Lots of opportunity for business people, creative people to become smarter business people and build a business around it.

Rico [00:32:02]: All the peripheral businesses that come I mean, that’s why Walking Dead that’s when we became the Hollywood East of the industry. Because you have electricians, woodworkers, prop makers.

Karl [00:32:15]: Costume designers, artists that are there. But it’s really important to figure out how to protect your content so that you can you can monetize it. So 2020 one of the things that I want to explore more and going to find more business owners that are in this entertainment. I hear I know gaming is on my list of finding some folks that are in Esport businesses that are
growing in popularity. Everything from artistic, music, creative producers. All of these businesses are just absolutely fascinating to understand the business side of that industry.

Rico [00:32:54]: So that’s one and that’s a big part of a thing I’m interested totally in that and learning a bit more about the entertainment industry. But also I think we’re going to be looking at makers as well. That’s a word phrase that’s being used for people that create, Artisans that create product within their own backyard if you will or garage or basement as it might be. And they’re creating products that are being sold on places like Etsy, online e-commerce sites, Amazon, a variety of places. It’s taking the gig economy on Acceleration because you could be making quite a bit of money and being a neighborhood that no one’s even aware that you’re there.

Karl [00:33:36]: Absolutely. I love how things come full circle from mass production assembly line and things are now becoming popular where people are building and using their talents to build things as home based businesses, but with the immersion of e-commerce and shipping and logistics, someone could make a business from their home and be quite profitable and successful. It’s one of the most popular businesses we get requests for people looking to buy business are home base e-commerce businesses. And if your maker and you’re able to make things, find creative ways to make things extremely great industry to be in and in the future. So we’re going to look to talk to some more people that are doing that as well.

Rico [00:34:21]: And if you have any suggestions, you know, feel free to first off if you’re listening to this on iTunes or any of the podcast sites, leave a review give us whatever that review might be two stars, five stars any review is a good review because this way people will be more easily find out. But feel free to suggest topics or companies or individuals that might be interesting that we could get good sage advice and be able to share that with our listeners and viewers.

Karl [00:34:53]: So as 2020 is starting off this year. We just want to thank all of our guests that have joined us on this journey and shared their wisdom. There’s more to come in 2020. We’re really excited to be able to host a podcast here at Atlanta Tech Park, a great location for not only just podcasting but just interacting with the economic engine for this part of the county Peachtree Corners from technology, to Beauty, to food all of these different types of businesses is what form this community. And so we’re just blessed to have the support of the local business Community here. All the Chamber of the Southwest Chamber of Commerce the Peachtree Corners Business Association and many others have been great partners and guests on our podcast. And we want to make sure that we are responsive to the business Community that’s here and that they have information that’s targeted for them and that can help them improve their business. So with that I’m Karl Barham with TransWorld Business Advisors of Atlanta Peachtree. Our business advisors are available to consult with you on your business, help you figure out strategies to grow, increase the value of the business. And at this time of year when you start making goals and so on, it’s a great time to chat with someone about what your plan is for your business, your exit plan, how you want to increase the value. We consult with our
business owners in the community and help them with that and if they’re ready to sell the business or ready to buy we can help them with that as well. So I can be reached at www.TWorld.com/AtlantaPeachtree or you can email me at KBarham@T world.com if we could ever help.

Rico [00:36:49]: And my name is Rico Figliolini, I do several things. I’m the publisher of Peachtree Corners magazine. Feel free to find that publication in print anywhere in the City and if you live in the city you should be getting it in your mailbox. We hit every household. Otherwise, feel free to go online at LivingInPeachtreeCorners.com and you can find our digital Edition there along with weekly postings, daily postings of things going on in this city. You’ll also find our podcast listings there, both for Capitalist Sage, Peachtree Corners Life and Prime Lunchtime with the City Manager, along with the Ed Hour which is an educational podcast that we do. And you can go MightyRockets.com, I do video projects, social media content work, anything along the digital and online area that needs to be done in a consistent fashion. I can help you there.

Karl [00:37:43]: Okay, well, I just want to thank everybody again and have a Happy New Year for everybody and thank you for joining us on this bonus episode. Thank you, of the Capitalist Sage.

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