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Capitalist Sage : Entrepreneurs Creating Mobile Food Events [Podcast]



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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3 Things and More that Small Business Owners Should Focus on in 2022 [Podcast]



On this special episode of the Capitalist Sage, Karl and Rico are joined by Mark Collier, business consultant and faculty member with the University of Georgia Small Business Development Center. What is affectionately called the SBDC, is a great resource to the small business community. Listen in to this episode to learn more about the SBDC and just how this asset can help you build your business.


SBDC Website: GeorgiaSBDC.org
Mark’s Email: MCollier@GeorgiaSBDC.org
SBDC DeKalb Number: (770) 414-3110


[00:00:30] – Intro
[00:02:30] – About Mark and SBDC
[00:05:07] – Hiring and The Labor Crunch
[00:09:52] – The Importance of a Business Plan
[00:11:30] – Supply Chain and Strategizing
[00:13:34] – Finding Your Differentiating Factors
[00:17:01] – Getting Financial Systems and Plans in Place
[00:23:54] – Resources with SBDC
[00:27:36] – Closing

“We have a singular, sole mission and that’s to help Georgia businesses grow. That is all we do. We help businesses along all, what we call five core business functional areas. Strategic planning, marketing, operations, human resources, and financial reporting. So we’ve got a variety of tools and resources for small businesses.”

Mark Collier

Podcast Transcript

[00:00:30] Karl: 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 of Atlanta Peachtree, and my co-host is Rico Figliolini with Mighty Rockets, Digital Marketing, and the publisher of the Peachtree Corners Magazine. Hey Rico, how you doing today?

[00:00:50] Rico: Good Karl, it’s a beautiful day.

[00:00:53] Karl: Yes, no snow this weekend. As we sit here in January, getting ready for our mini exposure to winter. Excited to continue to have some great shows today. Why don’t you introduce our sponsor for today?

[00:01:06] Rico: Sure. Our sponsor is Peachtree Corners Magazine. The sponsor of the family of podcasts that we do, right? Between this and the Peachtree Corners Life and Prime Lunchtime with the City Manager. So, and now we’re working on our next issue, which is the best of Reader’s Choice Awards for Peachtree Corners. That’ll be coming out the beginning of next month. So a lot of stuff in there and it’s going to be a good issue.

[00:01:28] Karl: I think a deadline is coming up for that. I know I went in and made some, when is the deadline for people to get their votes in?

[00:01:36] Rico: Today actually is the deadline. The 20th when we’re filming, when we’re streaming this and filming this rather. So yeah, we’ve had over 1800 responses so far, which is phenomenal, I think for this type of survey.

[00:01:49] Karl: Well, looking forward to see that. And again, a lot of the small businesses that are featured in that survey also, I’m glad to see the many businesses that the community here supports. So really appreciate that. Well, today I want to jump right in and I’m excited to welcome today’s guest is Mark Collier. He is the business consultant and faculty member with the University of Georgia Small Business Development Center. And if you don’t know, what we affectionately call the SBDC is, this is a time to learn a little bit about it and understand it’s great resource to the small business community. Hey Mark, how you doing today?

[00:02:27] Mark: I’m doing well. Karl, and Rico, thanks for having me on.

[00:02:30] Karl: We’re really excited to talk. Why don’t you introduce yourself a little bit to our audience. Tell us a little bit about yourself and what you do with the SBDC to help the small business community?

[00:02:40] Mark: Absolutely. Again, my name is Mark Collier. I’m a business consultant at the University of Georgia, Small Business Development Center. I office in the DeKalb office, one of 18 offices around the state. And we have a singular sole mission and that’s to help Georgia businesses grow. That is all we do. We help businesses along all, what we call five core business functional areas. Strategic planning, marketing, operations, human resources, and financial reporting. So we’ve got a variety of tools and resources for small businesses. And here’s the best thing Karl, anyone who chooses to use our services have already paid for us through the tax dollars that they pay. So our services come at no direct cost because we have one singular mission. And that is when we help Georgia businesses grow and scale, and they grow their revenue, grow their employees, guess what? They pay more taxes.

[00:03:35] Karl: That’s right.

[00:03:36] Mark: A very simple business model that we work off of.

[00:03:38] Karl: Well, I love it. And most people already know. And if you don’t, most of the businesses in the US, 90 plus percent are small businesses. So continuing to support that is a mission that the SBDC and the folks that help advise and support the small business community is really passionate about. Well, today I wanted to start off by talking about some of the top issues you see business owners struggling with. And some of the things that they can do about it. Why don’t we start with the first thing that when you talk to business owners, where do you see them really having challenges?

[00:04:12] Mark: Well, that has shifted over the last couple of years. Prior to the pandemic year of 2020, it was the traditional things. Access to capital, strategic planning and marketing. Since the pandemic their needs have shifted dramatically to how do I deal with this pandemic? How do I pivot in an effective manner to continue to drive revenue growth for my company? So that’s kind of the core challenge that we are seeing now is how can businesses best compete in our emerging post COVID economy.

[00:04:44] Karl: Yeah. We’re seeing a lot of that when we talk to business owners. It’s actually incredible to think that in 2021, what constrained most business owners from having a really stronger bounce back from COVID in 2021 was that they didn’t have the people and they were struggling with supply chain issues that would allow them to continue to grow their business.

[00:05:07] Mark: Correct.

[00:05:07] Karl: But I’m curious, have you seen techniques and strategies that business owners have been doing, to succeed to navigate? Let’s say start on if you’re a service business, the people part, and then we could talk a little bit about people that sell products in the supply chain area.

[00:05:23] Mark: Sure. Well, from the people perspective, there’s been a labor crunch. Across the board labor crunch in a lot of sectors. So what small business owners have had to do is really wrap up their offerings to attract and retain good people. Not only in terms of salary but a huge one, Karl that’s emerged since the pandemic is the ability to work from home or some type of hybrid arrangement where they can work partly in the office and partly at home. Businesses who are focused on wrapping up their benefits and pay, are the ones who have gained a competitive edge in keeping and finding and retaining good people for their company.

[00:06:04] Rico: Has it become a problem with some companies trying to up their salaries, up their hourly pay to be able to meet the demand? Has that helped employment at all?

[00:06:14] Mark: Well, it’s gonna cause some kind of wage inflation, which we’re starting to see some reminiscence of out here. But in terms of the difficulty, yes. Obviously anytime you raise a pay of your employees, that impacts your bottom line because your labor costs start to rise. And there’s only so, so far that you can rise the prices of your goods and services to help mitigate that.

[00:06:37] Rico: Right. And to pay more for new employees to attract them, you also have to lift the wage just to your existing employees too.

[00:06:43] Mark: Correct. Rico, what smart employers are doing is they’re trying to get folks away from focusing purely on the dollars and starting to offer some ancillary benefits. Like I said, perhaps a hybrid work environment. Some additional vacation days or other incentives that are non-monetary that wouldn’t have that direct impact to a company’s bottom line.

[00:07:04] Karl: I think the market and what this has done, it’s accelerated a trend that we saw in large corporations for probably 20 years. You know, you work for a large company like Coca-Cola or UPS, you get benefits and vacation and all these things. that drove retention. That’s why you have people that have worked there for 20 years and 30 years. It wasn’t always about just the salary, although they were competitive. Some of that expectation now is creeping into the small business environment. And I know a lot of small business owners pride themselves of how disposable their workers were. If you wanted more money, I could find someone else to do it. Well, when unemployments under 3% here in Georgia right now. It’s 2.8, 2.7 and continuing to decline. The recognition in 2022, is that the market has shifted.

[00:07:56] Mark: Yes.

[00:07:56] Karl: We’re announcing it here. We’re calling it out. You can continue the same practices pre pandemic, but what you’re risking is being able to hire, attract, retain the best quality employees in this environment. And if you don’t have the employees to service your customers, you can’t grow your revenue.

[00:08:16] Mark: No. Not only can you grow your revenue, but you’re putting your entire business livelihood at stake. You may go out of business.

[00:08:23] Karl: Absolutely. It is something that when we look at financials for folks and we see what they pay on leads and salary, we’re just expressing to them the need. Now we understand that it’s going to decrease profit. If you act alone in that way. Some of these other benefits can be something that’s lower cost to deliver, but you’ve also got to think about ways of adding more value to what you provide so you can increase prices. That’s when it’s forcing you to think holistically about your business model. And if labor is going up by 10, 20%, what else can shrink? And where else can you grow revenue to help maintain an increased profitability?

[00:09:01] Mark: No, I was going to say probably you’re spot on that the words value added has taken on a new meaning for small business owners that they’ve got to have that value add.

[00:09:09] Rico: I was just gonna point out that, I mean from my experience with advertisers and such and being out there with some of the small businesses in retail, is that if there’s not enough employees, you end up limiting the hours that you’re opened. You end up, the service suffers and people are funny. The Yelp reviews we’ll go flying. And in fact for every one bad Yelp review, there may be 10 people that are not even going to bother doing a review. They just won’t go back. So it’s not just saying I don’t have enough money to do this. It’s more like, is my business going to suffer? And I’m going to lose clients because of that. Because eventually you ended up closing.

[00:09:50] Mark: No, absolutely. Absolutely.

[00:09:52] Karl: So this leaded to an interesting discussion for business owners. If when you have business owners come into your office, I’m curious to how often they walk in and they open up and present you a business plan for the new year, 2022. Here, Mark, here’s my business plan. Here’s where I’m going to grow revenue. I’m going to diversify revenue stream, I’m going to offer catering in my business. I’m going to offer delivery. And then here’s my cost basis and here’s how much profit and here’s some of the things I’m doing strategically. That’s what you get when people come in every day, right?

[00:10:24] Mark: Oh, absolutely Karl. It’s routine, no. Absolutely not. Most folks who come in, and it really depends on what stage they’re in. If they’re a pre venture or startup, there’s a whole different set of needs that are very different than an established business or what we call professionally managed business. But you’re right. The majority of business owners come in, they do not have a business plan. And that’s something I strongly urge because a business plan serves as a blueprint for success. You can’t get to a destination if you don’t have a roadmap to get there. And that is what a business plan serves. It is a living breathing document that kind of drives the company’s culture, it drives the mission, drives the vision. It drives everything. And Karl, you mentioned something where they come in at the beginning of the year. But within that overarching business plan, there has to be a strategic plan that has to be a part of that business plan. But that’s something that has to be looked at least on a quarterly basis to make sure that you’re on track. And if any course corrections need to be made at that point.

[00:11:30] Karl: One great example around that, as we talked a little bit about the impact of supply chain. I was talking to a business owner the other day, you know, we started talking about some of the challenges that’s happening currently. And I ran into a business owner that did a really smart thing. They saw what was coming with the supply chain challenges and they placed orders for key materials months in advance. And so now they’re going into their peak season in the spring and they’ve got all the inventory they need for over a year of the business. So they did some tactics, but they saw it coming around the curve. When I talked to them some further, the next evolution is they’re looking at getting suppliers that are more domestically based versus overseas. All the way around it, they don’t know how long ports are going to be jammed up, but they realize they have to make a strategic shift in their supply base so they don’t have to keep ordering all that inventory in advance and dealing with that. How important is it to start talking to somebody through those things to be successful?

[00:12:35] Mark: I can guarantee you that client of yours had a strategic plan in place with some mitigating factors that helped them forecast those types of things. And typically those things are uncovered during your SWOT analysis, your strengths, weaknesses, opportunities, and threats. So you can start to make some adjustments when things happen and do some better forecasting. But your client also has understood the importance of supply chain diversification. Because the clogged supply chains, and there was a point early on in the pandemic where nobody even wanted anything from China. They didn’t know if it would come over infected with COVID. We didn’t know what extent that virus can infiltrate products. So we went through that stage where they didn’t want any products from China. And what that did is created a mini revolution of Made in America products. Which I think we’ll start to see the fruits of that as this year rolls on and on into 2023.

[00:13:33] Karl: Absolutely.

[00:13:34] Rico: Yeah. And I agree with you, Mark. Politically speaking, even if the supply chain fixes itself to a degree with the world politics, the way it is and the stresses that are going on in the South China Sea and all that stuff. I mean, most people are moving towards American products. There are international things going on that we can’t even fathom at this point. But Ukraine is an example, what’s going on right now. So imagine something like that going on. What’s the practical things businesses should think about when they come to see you to be able to know. So then you can help them with a business plan? What’s the top three or four things they need to know to come to you with?

[00:14:15] Mark: Top three things is to have kind of their strategy, their overall strategy in place. What is their differentiating factor? What makes a client or customer want to purchase their product or service versus other offerings in the marketplace? And you’d be surprised at the number of businesses that can not answer that question. And I tell them, the business owners, you can’t answer the question, what makes you better than the competition? You really need to reevaluate if you want to go into this business.

[00:14:41] Karl: That’s a great point. I know that differentiation and starting to understand how you’re different for a neighborhood pizza shop may not think like it makes sense. But what this pandemic is showing is, taking the time to think through that and coming up with that, and it could be simple as service. We provide better service than anybody else. Dominos made a killing off of the 30 minute guarantee when they started. Why? No one else did it. No one else was guaranteeing the pizza’s free in 30 minutes or less. And guess what? All the competitors started trying to figure out how to deliver their pizza faster, because they wanted to make the claim and build systems to support that.

[00:15:24] Mark: No, I mean you hit on it. I mean, there are three broad categories that you can compete on. The low price, differentiation, or quick response as Domino’s did, we’ll get you a pizza in 30 minutes, quick response. Not going to be the cheapest. Not going to be the best pizza. But we’ll get it there in 30 minutes. So those are the three broad categories that you can compete on. And of course there’s some hybrids in some other underlying areas that have overlap. But those, you hit that one right on the head Karl.

[00:15:50] Rico: Because most businesses are, they don’t have a cutting edge technology. They don’t really have anything completely different. An HVAC company, a pizza place, a restaurant. They’re providing the same thing that you probably could get somewhere else.

[00:16:03] Mark: Correct.

[00:16:04] Rico: But you’re right. How do you position yourself and how you think about yourself? Would make some difference, at least, right?

[00:16:12] Mark: Rico, you’ve made a very important point. You raised the HVAC component. I’ll give you a prime example of that. I’ve got a client who has an HVAC company. He grew his business tremendously with one simple pivot technique. When he went out to service an AC, his people would find a loose door knob, something else that was totally unrelated to the HVAC problem. And they would fix that. Screw in that funny light bulb, fix a door handle, fix this. That small pivot created a, just a groundswell of goodwill for them. Positive reviews. And it just exponentially grew their business.

[00:16:51] Rico: Wow. Doing something outside their…

[00:16:53] Mark: Doing something extra. I spent seven years in New Orleans they call it lagniappe. A little something extra.

[00:17:01] Karl: There’s another area that I’m curious what you’ve been seeing. Many people start or acquire a business and one of the skillsets that I noticed that’s in high demand is good bookkeeping and accounting financials. I ask business owners three basic questions. I asked them, do they know how much money they made last year? That’s the first question. And it’s an open book test. I love it if they go in and grab their tax return or anything to be able to answer that question. Then I asked them if they know how much they made last month. And that’s usually telling me the difference between someone that’s really paying attention to the details of their business and really know what the quote unquote score is. The third question that I ask is, do they know how much cashflow they generated last month. That shows me that they’re at another level in their financial acumen in their business. Because despite all the claims of profit being good, cash is king, when it comes to business. Businesses don’t go bankrupt or go out of business for profit, they go when they run out of cash.

[00:18:05] Mark: That’s right.

[00:18:05] Karl: What can you advise people to close this gap in where you see people at today with their financial acumen and where they think they need to be a professionally managed business?

[00:18:16] Mark: Well, I think it comes down to utilizing the resources that are out here available. I mean, experts like you, Karl. The experts that we have at the SBDC who can help a business owner, get his arms around his finances. Help understand what the inflows and outflows are of his cash each month. Cashflow projections. Most companies don’t even do that. You’ve got to do some type of monthly cash flow projections in order to get your arms around your cash and what’s running, moving in and out of your business. So I would say one of the first necessary step is to get educated in better cash management techniques and financial techniques. And if not, reach out to the available resources that are out here that have experts that can help them go from one level to the next.

[00:19:02] Karl: What’s key in that thought is, we’re not suggesting that you need to become a certified CPA accountant. You need to build in your team. Somebody with good financial acumen to help keep the books. But you as the owner and leader of your business is responsible to what that score is. So if you’re not looking and reviewing your financials, I would almost argue, it doesn’t even make sense you keep it. You’ve got to track it. So that review of them and taking actions based on deviations from what you expect, is what the great companies do differently than everyone else.

[00:19:40] Rico: I was going to say, there’s enough absent technology out there, that once you have someone set it up for you. A couple of hours of them set up, you can pull down your phone app of QuickBooks or FreshBooks or whatever you using. There’s no excuse. It’s so simple to be able to track your stuff day to day, or week to week on it.

[00:19:59] Mark: You’re absolutely right. I mean, those systems, that’s part of the systems that you want to put in place. I call them the three P’s, policies, processes and procedures. They all build up into your systems. I’ll ask business owners all the time, what’s the highest and best use of your time? Is it doing books? Is it HR functions? Is it doing the marketing? Typically for most small business entrepreneurs, the highest and best use of their time is going out, making connections that will drive revenue, additional revenue for the company. That’s the highest and best use of their time.

[00:20:32] Karl: Absolutely. I’d say a close second to that is being a leader to your employees. Training them, building culture, building value, building ethics. If you’re going to focus on two groups of people, your customers and your employees, I’ll let you pick the order. Each businesses. But if that’s where you have to spend your time, you can outsource the bookkeeping. You can outsource the marketing, you can outsource some of these other functions. But being present and really focusing on that, is going to be really key. The one other tip I’d give is starting out in January of 2022, have a conversation with your accountant, your bookkeeper, or even with yourself and your team to create a budget for this year. A forecast. How much in revenue do you plan on doing each month? A monthly budget. And how much expenses? Both costs of goods sold costs, as well as operating costs, all those. Just by putting out a number, a target each month that you sold, those great tools Rico was mentioning QuickBooks and others, you could easily see whether or not you win or lose each month.

[00:21:38] Mark: Yes.

[00:21:38] Rico: And if you keep life as simple as that each month you want to win. And if you win 12 months in a row, you are going to have a good year.

[00:21:46] Mark: Oh, absolutely. And you know, I’d like to add something to that. In addition to setting that goal, you also have to have a set of tasks underneath that goal that are going to illustrate how are you going to do it? You know, I always say a plan without some detailed steps behind it is a dream. That’s all it is.

[00:22:04] Karl: Absolutely. Perfect example is, you want to increase revenue by 20%? You’re going to implement a marketing plan, that includes digital marketing. You are going to engage in X amount of sales calls per month. You’re going to approach new clientele or new customers or new channels and take those actions and each quarter break the year into four quarters. Each 90 days, set a goal to improve your business and put the actions in place to do it and hit it. Don’t move on until you hit those goals. If it takes you five months, then take five months. Then you set a new set of goals and repeat. And that’s what world-class companies do.

[00:22:45] Mark: Fully agree. Fully agree.

[00:22:46] Karl: The other thing I’d mentioned along that is once you set the budget, you have to review it. And if you’re going to ask me the frequency, a minimum of monthly. Depending on your business, you might need to review it weekly or twice a month. But a plan without some review and accountability to it just really isn’t helpful.

[00:23:04] Mark: No, you’re right. I mean the old adage is true. What can not be measured can not be improved. So without those measurement intervals, as you said, you’re like a hamster on a wheel.

[00:23:15] Rico: And that gets a little scary, I think for businesses that don’t have contractual agreements that don’t have expected certain amount of revenue every month. I mean it could be a restaurant that, every month is going to be different for them. Mother’s day. Father’s day. Those are going to be big events. Christmas maybe, thanksgiving. For other types of companies, like HVAC, the beginning of the spring, the beginning of winter. So, and some of them will have contracts, those monthly maintenance, but not all of them. So, being able to understand what you did the last two years, where you think you’re going forward, that’ll help protect maybe, you know, any losses that might be coming because you didn’t plan ahead.

[00:23:52] Mark: Great, great points Rico.

[00:23:54] Rico: Can people come to you to get regular assistance, even? Instead of just the initial thing. Can they come to you on a regular basis somehow?

[00:24:02] Mark: They certainly can. I’ve got clients across the continuum. Like I said, we kind of segment our clients out into pre-ventures, basic businesses, established businesses, and professionally managed. And typically those business segments will have different needs. But I’ve got clients where I do a monthly check-in. I’ve got clients where I do a quarterly check-in and some are semi-annual check-in. And I serve as a sounding board for them. And they know that I have no other vested interests other than to see them succeed and grow their revenue.

[00:24:35] Rico: And just to, so that people remember, this is free. There’s no fees here. You’re a professional. And you’re providing these surfaces.

[00:24:41] Mark: Yes. Well, we don’t like to use the word free cause that sometimes implies no value, but we say it comes at no direct cost. You’ve already paid for us through the taxes that you pay. So why don’t you go ahead and maximize your ROI on those taxes?

[00:24:54] Rico: Yeah. And people can come back to you, I mean, accountability partner to be able to hit things off with you.

[00:24:59] Mark: Absolutely. Yeah, so that’s one of the key needs that we feel as an accountability partner. And many business owners are very appreciative of that.

[00:25:07] Karl: So let’s talk a little bit about some of the resources that the SBDC and some of the other resources available to small business owners. And I’d like you to comment on one small thing and see if this. When folks are looking at doing their planning, they’re always asking the question, how are my peers doing? If I’m setting a goal for profit or how much I’m spending on labor relative to my revenue. Does the SBDC have resources that can help people answer some of those questions?

[00:25:37] Mark: Absolutely. We all have access being University of Georgia, to a number of databases that can generate some impactful reports for our clients. Industrial CFO is a benchmarking data that lets you know, how am I doing relative to revenue, expenses, where my revenue is coming from? So it’s kind of a benchmarking report for other similar firms that are in your industry. We also have access to what are called Vertical IQ and that is an industry report. Good at giving forecasts for what changes or forecastings are upcoming in a particular industry. So, those are two of the most impactful reports that we have access to that we can distribute to our clients, again at no direct cost.

[00:26:18] Karl: And if you were to try to buy these reports online. And so some of these costs thousands of dollars.

[00:26:24] Mark: Absolutely.

[00:26:24] Karl: Just on that alone. I just want to make people aware of that. One of the great ones is there’s resources like IBISWorld and other similar. This benchmarking, if you are a professionally managed business or a business that has some scale and size, going out and seeing how you compare to your peers, benchmarking will tell you a couple of things. If you are below the financial metric averages for your industry, it tells you, you’ve got some work to do. If you’re looking at selling one day or exiting or valuing a business, it’s going to matter whether you’re above the average, below the average, or at the average. So understanding that sooner so you could take action to make improvements. But on the other side, if you’re performing well above the average for your industry, that’s a point of pride. And you need to figure out what is making you do that? How is it? Bottle it up and leverage it to scale and grow the business. So something as simple as that, if you wanted to do this year, go out and benchmark your business. Approach one of the great SBDC consultants like Mark out there and start that process of learning more about your business.

[00:27:34] Mark: Absolutely Karl.

[00:27:36] Karl: Perfect. Well, I’d like to attack, you know, do you have things going on? Besides the consulting service, I know you offer training and classes and stuff. Do you have anything that’s coming up or things you’d want to highlight?

[00:27:48] Mark: Sure. For a kind of an overview of our upcoming trainings and classes, you can go to our website, GeorgiaSBDC.org. It’s Georgia spelled out sbdc.org. Go to the training tab and you’ll see all of the training on there, but I’d like to highlight two signature programs that we have. One is called our Grow Smart Program. And that is like an mini MBA. It is an intensive eight week program that business owners come in once a week, for eight hours a day, for eight weeks. And they cover all of the business, core business functional areas. That class is open. It’s only open to businesses that are generating at least $300,000 in revenue, have some full-time employees. But that class is one of our signature programs because it can really make a huge difference in propelling that company from good to great. The other signature program we have is called Start Smart. And that’s at the other end of the spectrum for people who are either looking at getting into business or have been in business for less than a year. That program is more foundational. It’s a four weeks, it extends four weeks, I think, twice a week. Three hours after work night. But what it does is it sets the foundation for success. And I came from a Capital Projects Management background. And what I know is that businesses are much like buildings. The most important part is the foundation. So what that Start Smart class delivers are those business foundations that will help business owners get off on the right foot.

[00:29:24] Karl: Thank you for sharing that. And I’ve taken courses through the SBDC and I refer many clients to them. Those that go through and set that strong foundation from the beginning have a higher success rate and they were able to build and scale the business much, much quicker than learning along the way. It’s always tougher to learn after you realized you should’ve done a thing. To be able to learn that afterwards in the middle of satisfying customers, trying to hire employees, dealing with a pandemic, you want to get the foundation strong.

[00:29:56] Mark: Absolutely, Karl. You hit something very important. Now, sometimes those real life lessons can be very, very expensive in both time and money. So you will try to want to avoid those.

[00:30:06] Karl: Absolutely. Well Mark, if someone wanted to reach out and contact you, what’s the best way to reach and contact you?

[00:30:12] Mark: Sure. They can email me at MCollier, C O L I E R, @GeorgiaSBDC.org. And then our office number in DeKalb is (770) 414-3110.

[00:30:28] Karl: Excellent. Well Mark, I want to thank you so much. Let me reintroduce Mark Collier. He’s a business consultant, a faculty member with the University of Georgia. Go Bulldogs. Small business development center.

[00:30:40] Mark: National champion Bulldogs.

[00:30:42] Karl: National champion Bulldogs. Have to make sure I get that in there. Respect. At the University of Georgia SBDC, he and his colleagues all around the state. There’s offices in South Georgia, North Georgia, all around the Metro Atlanta area. There’s plenty of people out there to help you plan, execute. Whether you’re starting a business, whether you’re growing your business, where you’re planning on an exit feel free to reach out and leverage these resources in the community. And Mark, I want to thank you so much for sharing your insights and experience.

[00:31:11] Mark: You’re welcome Karl and Rico. And I really appreciate both of you for allowing me the opportunity.

[00:31:17] Karl: It’s our pleasure. We would like to thank our audience for tuning in. And we enjoy that. I’ll introduce myself again. Karl Barham with Transworld Business Advisors of Atlanta Peachtree. Our business advisors are passionate about small businesses. We’re available to consult on your business. Whether you’re looking to improve it or looking to grow in particular by acquisition, or you’re looking to exit the business. We are qualified in doing valuations and consulting business owners. And feel free to schedule a consult with us. I can be reached at KBarham@TWorld.com. Or you can visit our website, www.TWorld.com/AtlantaPeachtree. And come in and see some of the tools we have, information we have for small business owners to help them grow and be successful in their business. Rico, why don’t you tell us a little bit about what you’ve got coming up?

[00:32:06] Rico: Sure. Our Pastry Corners Magazine, we’re working on the next set of feature stories for this issue coming up, February and March. The cover story is Reader’s Choice Award. So we did a survey, we have over 37 categories. So our readers and social media followers have told us who their favorites are in some of these categories. And we’re going to be sharing that in the next issue. Along with some information about we’re doing an overview article about the commercial and residential development that’s going on in the city over, the next year in 2022. What’s been approved, what’s in construction, and what’s coming up. So we’re doing that overview plus there’s a whole bunch of other features in there that, we’re be talking about Pinckneyville Middle School, about businesses opening up, restaurants and such. A lot of stuff going on there. You can find more information at LivinginPeachtreeCorners.com. Follow us on social media. Peachtree Corners Magazine can be found on Instagram, @PeachtreeCornersLife. Facebook, same thing, Peachtree Corners Life. Search those and you’ll find that. Follow us on LinkedIn. We have a page for the magazine there as well. And if you’re looking for someone to do content online or social media or other things along those lines, just check me out at MightyRockets.com or look me up on LinkedIn as well. And I’ll be more than happy to consult with you and see what you need.

[00:33:22] Karl: Sounds good. And we’re continually excited to bring you these Capitalist Sage podcasts. We have more folks coming in, in the upcoming weeks and months. We’re highlighting some local business owners. We’re talking to some of the great resources that are available here in the community. If you have a topic, feel free to reach out through the website and suggest a show topic.

[00:33:42] Rico: And actually you should follow us on Instagram @TheCapitalistSage and visit us on Facebook @TheCapitalistSage as well. So there’s a few places you can go to pick up more of these podcasts and learn more of what’s going on.

[00:33:56] Karl: Absolutely. Thank you everybody for joining today, have a great day.

[00:33:59] Rico: Take care.

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Cutting Edge Firewood Now Offered At Home Depot



Cutting Edge Firewood

Cutting Edge Firewood, a Peachtree Corners-based firewood company that features ultra-premium firewood and cooking wood, announces that its best-selling cooking wood products are now available through Home Depot online. 

The products at Home Depot include four species of cooking wood:

  • cherry wood for a wonderful sweet flavor and fragrant smoke;
  • pecan wood for a nutty, smoky flavor;
  • oak wood for traditional hardwood that adds a subtle smoky flavor; and
  • hickory wood for a bold flavor with a powerful punch.

“We are thrilled to partner with Home Depot to make Cutting Edge cooking wood available to more customers than ever before,” said Leroy Hite, CEO and founder of Cutting Edge Firewood. “When it comes to BBQ, wood is equally important as a flavor and as a fuel. Whether you enjoy grilling in your own backyard or whether you compete in large-scale BBQ events, we have a cut and a species of cooking wood to infuse your meals with delicious smoky flavor.”

Cutting Edge cooking wood is 100% natural, with no chemicals or additives to guarantee a clean, bright burn. The company’s special drying process ensures all Cutting Edge wood is free of mold, fungus or pests.

The Cutting Edge products are available in a variety of sizes to work with every type of grill and smoker. Cuts include wood chunks, 16” splits and 8” splits to give Home Depot customers options and sizes to work best with their cooking equipment.

For those who seek authentic wood-fired crusts for their pizzas, Cutting Edge and Home Depot offer a 16” pizza wood cut for traditional pizza ovens and a mini 6”splits for portable pizza ovens.

Home Depot carries both standard and large boxes of the popular Cutting Edge cooking wood products, giving customers a wide selection for every cooking need. Each box includes matches, firestarter bundles, kindling and wood logs.

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Intuitive Surgical to demolish buildings in Tech Park



Constructed in 1986, this 1-story office building at 3790 Data Drive will soon be demolished to make room for a new Intuitive Surgical training facility. Another building at 3770 Data Drive is in the process of being demolished. The demolition is part of an expansion plan announced last August. Intuitive, a publicly-traded company that makes robotic-assisted surgical systems, is expanding its presence in Peachtree Corners, investing over $500 million into its current campus and creating over 1,200 high-paying jobs.

According to the Georgia Department of Economic Development, Intuitive’s expansion is among the largest announced projects in the state this year in terms of jobs and investment and the largest in Gwinnett County’s entire 200-year history.

Located at 5655 Spalding Drive, Intuitive will expand its current location to create a regional headquarters. The expansion will include a six-building campus totaling more than 750,000 square feet of manufacturing and engineering operations, state-of-the-art training facilities for surgeons and hospital care teams, and administrative offices. The new facilities will open in phases, as they are constructed, with the entire expansion project scheduled to be completed by 2024.

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