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Learn How One Dental Practice Navigated the COVID19 Locked Down and Reopening

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Capitalist Sage Podcast

Today on the Capitalist Sage, Karl Barham and Rico Figliolini are joined by Aristo Shyn DMD, the owner of Link Dental Care in Peachtree Corners. Dr. Shyn has been working hard to make sure that his clients and patients, as well as his staff, remain safe during this COVID time. Listen in to hear how he has re-imagined what his dental practice does.

Resources:
Phone: 770-448-1977
Website: LinkDentalCare.com
Social Media: @linkdentalcare

“I think it’s so important for people to have confidence in you, whether that’s your own staff or the patients. And I’m not talking about just dental treatment, but you know, during these times they need to have confidence in you that they’re safe and that you’re being transparent… And people having trust and confidence in you, I mean it’s not a responsibility that I take lightly.”

Aristo Shyn, DMD

Where in the show is that topic:
[00:00:30] – Intro
[00:01:59] – About Dr. Shyn and Link Dental Care
[00:04:59] – Advantages of Private Practice
[00:05:31] – First Impressions
[00:06:55] – Safety
[00:09:40] – Other Challenges
[00:13:01] – What Went Well
[00:15:45] – Staying Healthy
[00:19:20] – Future of Dentistry
[00:26:02] – Industry Help
[00:27:30] – Closing

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 expert 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 Corner Magazine. Hey Rico, how are you doing today?

Rico: [00:00:48] Hey, Karl, very good. You’re doing well?

Karl: [00:00:52] We’re doing well. It’s Friday, so we’re getting into the weekend. And we have a bonus episode of the podcast today, but first, why don’t we introduce our sponsors?

Rico: [00:01:02] Sure. So our lead sponsor is Hargray Fiber. Hargray Fiber is a large Southeast company providing fiber optic solutions to small businesses and large enterprise businesses. As well as bundle services and even tools like smart office that helps with tele-working. It helps with companies and their employees either onsite or offsite. So they’re a big partner with businesses, as well as the communities like here in Peachtree Corners. They’re involved with Curiosity Labs at Peachtree Corners, with the city, with a lot of organizations like Atlanta Tech Park. They’ve been a sponsor of the cyber health tech event that just recently happened. So they’re involved in the community. They’re not the cable guy. They’re the company that provides real good service to you and they are right in your community. So check them out at HargrayFiber.com or Hargray.com/Business. And you’ll be able to see what they can do for you.

Karl: [00:01:59] Fabulous. Well, fiber optics and everyone that’s doing all this homeschooling. And even as we’re broadcasting virtually, it’s becoming a critical part of everybody’s life. So, please do check out Hargray Fiber if you need fiber-optic and internet service in Peachtree Corners and surrounding areas. Today we’re continuing in our series talking to local business owners that are reopened, that are operating their businesses and being successful in navigating keeping people safe yet still providing them the services that they can. And today we’re honored to have as our guest, Dr. Shyn, the owner of Link Dental Care right here in Peachtree Corners, in Gwinnett County. And he’ll talk to us a little bit about how he’s been navigating his business and his team and his clients through the COVID-19 pandemic. From before, what had happened and through the reopening and how he’s keeping people safe and just, you know, being a small business owner in the community, helping us serve the clients. Thank you Dr. Shyn, and why don’t you start off by introducing yourself to everyone?

Dr. Shyn: [00:03:14] Absolutely. Before I start, I wanna say it’s an honor to be on a podcast whether I be on Joe Rogan.

Rico: [00:03:25] I only wish.

Dr. Shyn: [00:03:28] Yeah, but my name is Aristo Shyn. I’m the owner of Link Dental Care. We’re currently in our eighth year of business. And we offer comprehensive dentistry to our patients, meaning that we’re ready for your routine dental cleaning and fillings all the way to
more involved procedures having to do with cosmetic or implant dentistry. As far as a little bit about myself, I was born in Kansas City, Missouri. I grew up in Alaska pursuing a golf career. And then moved to Florida to finish my dental training. So, luckily my dentistry turned out better than my short game. And I’ve been in Georgia since 2012. And, you know, as it says on my bio on the website, I am very happy to be away from grizzly bears and hurricanes.

Karl: [00:04:22] Fabulous. And so since you came to Georgia, what made you think of opening a practice here in the Peachtree Corner area of Georgia?

Dr. Shyn: [00:04:31] Well, I was looking for, looking to go into private practice in the Metro Atlanta area. I kind of lucked out ending up in Peachtree Corners. It turned out to be a good move, I love the area. And you know, for me personally, I had to you know, get out of corporate dentistry and start my own private practice.

Karl: [00:04:59] What are some of the things that you’ve enjoyed about, private practice, things that have been, that you liked about that?

Dr. Shyn: [00:05:08] Well, you have autonomy. You’re able to offer your own set of standards and define your standard of care. And, you know, it does come with, you know, responsibilities and some stress as I think all business owners experienced this year. But you know, for me, I wouldn’t have it any other way.

Karl: [00:05:31] No, that’s fine. I find that with a lot of small business owners that there is a freedom and it’s also fulfilling because you could be more connected into your community very often here locally when you’re a small business owners. And I think a lot of people like that, it’s being able to support small businesses. Well, this year has been a really tough year for small business owners, but I’m curious, when did you first hear about COVID-19 and what were your first thoughts when you started hearing about it and how it might impact you and your clients and your business?

Dr. Shyn: [00:06:10] Well, I mean, this is a bit of a blur, but I think we first heard about it, I first heard about it early in the year. Maybe January, February. And I didn’t really put much thought into it. And then, it became a very real situation very quickly.

Karl: [00:06:30] Yeah.

Dr. Shyn: [00:06:31] Yeah. You know, overall, I think we’re still on a roller coaster. I’m not sure if this ride is over yet, you know. But, you know, overall I’m very grateful to be working, thankful to have a staff so well prepared, and very thankful to our patients who have been some of the most loyal people you can ask for.

Karl: [00:06:55] I’ve got, so a family member that work in healthcare and hospitals and different. And I remember early on there was a lot of guidance through the CDC and other public health
services to help them be prepared to protect themselves and their clients. I was wondering, what were some of the things, as you started to learn about it that you had to do differently to keep yourself and your employees safe as well as your clients?

Dr. Shyn: [00:07:25] Well, we’ve had, we’ve expanded on protocols that we’ve already had in place. I mean, us being a healthcare setting, a medical setting. We were already familiar with OSHA guidelines. But you know, in addition to that, we have modified how patients check in. For example, you know, your parking lot is the new reception room and we’ve, I mean, we’ve taken out, you know, most of the chairs in our reception area, we’ve taken out all magazines. We’ve taken temperatures for everyone that’s walked in the reception area. We have, I forget how many air purifiers we’ve installed, but we’ve installed a bunch of them. We’ve been monitoring how many people are in the practice at one time. So we’ve set a cap on maximum capacity. We’ve installed high speed suction systems, and all additional high speed suction systems and all offertories. Disinfectants all over the place and obviously a PPE vent. You know, everyone’s talking about how we’ve lucked out a little bit with PPE. So I think, I’m pretty sure I left out a few items, but that’s yeah. It’s been, that’s been, that’s what’s been happening.

Rico: [00:08:47] You know, just for transparency, I am a patient of Dr. Shyn’s. Just recently although my family has been going to Dr. Shyn for a little while. So I can attest to some of the things that Dr. Shyn is saying. So I walk in, you know, I get, I have to call, I have to before I even come in, I get temperature checked. And, you know, the staff is there to be able to make you feel comfortable. And I certainly felt that. And certainly Dr. Shyn has made me feel comfortable there as well. So, I think you’re doing the right thing. I certainly saw a big difference between, you know a normal pre-COVID dental practice and then the post-COVID dental practice. And all the safety precautions. So the air purifiers are the biggest thing that stood out to me along with, you know, the M-95s and the other stuff that, you know, everyone has to wear, you know, in the medical profession, so.

Karl: [00:09:40] I’m curious about some of the challenges that you faced besides having to implement more safety procedures. What about for clients’ behaviors? Communication? What have been some of the challenges getting people comfortable with rescheduling their appointments and starting to meet. Probably you might’ve experienced some pent up demands.

Dr. Shyn: [00:10:03] Sure. Well, you know, we had two phases of challenges. The first one was during the actual, you know, we were shut down for almost two months. That, we had that phase and then we had the challenge of getting everyone caught up and you know, scheduled after we reopened. So I mean, during the shutdown phase, I was really focused on what’s gonna happen with my staff, my existing patients and how we’re going to deal with dental emergencies. And you know, we always kept the phone lines open, even during the shutdown. I kept in touch with my staff. We kept in touch with our patients, whether that was over the phones, or through emails. And, you know, I think we did pretty good accommodating dental emergencies during that phase. It wasn’t easy, but you know, we don’t take dental emergencies lightly. And another thing that I did during the shutdown was I actually opened, I actually did
virtual and telephone consultations for anyone who had a dental emergency or dental question. And, I even gave out my contact information to the Norcross cooperative industry and even our local church. So that was a pretty cool thing. And we didn’t take a penny for that obviously. I mean during, after opening, you know, we extended hours. We extended, we expanded staff. We expanded hours and now we’ve been, pretty much as busy as ever.

Karl: [00:11:47] Okay. I’m curious, sometimes you go through something like that. And most people have never experienced, an event like this. But you do the best you can with the information and the resources that are provided to you both local level, government level, et cetera. Looking back in hindsight, you could play armchair quarterback. Are there things you think, you saw other businesses doing or you might’ve considered that if you knew what you knew now you could have done quicker or better before to kind of prepare. And if something were to happen in the future, any learnings from that?

Dr. Shyn: [00:12:28] You know, besides, you know, picking up more PPE before this. Yeah. You know, honestly, given what we’ve had to deal with, how, you know, all of us got blindsided. I don’t know if there’s a whole lot I’d do differently. I think our team pulled through it and did a decent job in handling this.

Karl: [00:13:01] What about the flip side? What do you think, you know, this sometimes through things like this, it creates opportunity, in multiple levels. What are, are there anything that you think that went right and either during and now looking forward, what are some of the things that make, might have helped both the business, your clients, your staff.

Dr. Shyn: [00:13:25] Well, I want to say that it’s, I think it’s so important for people to have confidence in you, whether that’s your own staff or the patients. And I’m not talking about just dental treatment, but you know, during these times they need to have confidence in you that they’re safe and that you’re being transparent. And I mean, a lot of these can apply, I think to us, you know, not just during this period, but you know, during all times, but right now I think it’s more important than ever. And people having trust and confidence in you, I mean it’s not a responsibility that I take lightly.

Karl: [00:14:14] Yeah. I think you’re hitting on something really key there. When we collectively go through times like 2020, bringing, coming together as a community, both business community and the local community is really important. And it’s times like that, where you could actually build more trust. Because people need each other and people are trying to find ways to help. And I’ve been so impressed what the local community has done. The schools are providing food for kids, people helping with learning. I see, pod groups of students now where with distant learning, people are helping each other. You’re seeing drop-offs happening at neighbors houses. But even if you think about it in your practice and so on, it’s figuring out ways to communicate with folks and help continue to build a trust when people are uncomfortable. I’m curious, if somebody was really still uncomfortable with going to get health care, dental or others, any advice you have for people that might at home still be really uncomfortable. They
may feel that they’re more vulnerable than others. Is there any advice you can give to those folks? And as far as that, they’re trying to make that decision on seeking help and care and doing some of the things like going to a dentist eye doctor, et cetera.

Dr. Shyn: [00:15:45] You know, it’s, the data is all over the place right now. And I don’t think anyone really has a firm grasp on how transmissible this is and what the do’s and don’ts are. But, I mean, I can speak. You know, where a mask, have hand sanitizer on you. And you know, I can speak for our office in that, I mean, we’ve taken every reasonable, feasible, option there is in order to make sure you’re safe inside the office. So, yeah. That’s, that’s all I have.

Karl: [00:16:26] Yeah. You know, I think you’re hitting, you know, reminding people of that. Social distance when they can, wear a mask. I recently saw something where it talked about the transmission rate when both people are wearing a mask, drops down to single digits, two, three, four, 5% versus both people not wearing mask. And it’s a hard change for people to implement. But what, I know, for my family and I, and folks that we talked to. We’re looking at the community good at this. And the sooner we can get the transmission rate down and whatever tactics it takes, the masks, the social distancing, the hygiene. To do that, allows people that may not be comfortable to go back and see their dentist and kids to go back to school and people to continue to live their lives and support local businesses. And so we’re in a challenging environment because I know everyone isn’t on the same page with that. But, it’s been shown as people started implementing that you can continue to get back into normal activity, normalized activity. Sure, it’s awkward, because you may have to wear a mask more then you like, but I think it’s so important that we try to protect folks like yourself and your staff by doing what we can as a community to lower the transmission rates. So you could do and serve your clients as well as we can. So that’s always something that’s good to remind people of.

Dr. Shyn: [00:18:12] Long story short, we’re going overboard until this thing is completely cleared out. So that’s, that keeps things simple.

Rico: [00:18:24] You know, it’s interesting because especially in your profession versus any other right? Pizza place that delivers pizza, you do the curbside pickup, whole different animal than, than even a doctor’s office, a physician that’s where both patients are wearing masks unless there’s a temperature check. You know, an oral temperature check, I guess. In your place, you know, you have to feel comfortable a patient with opening their mouth while they’re sitting on that chair to be able to do that. You know?

Dr. Shyn: [00:18:54] Sure, sure.

Rico: [00:18:55] So, you know, I had that…

Dr. Shyn: [00:18:57] I’ve tried to do dentistry with a mask on it’s, when the patient has a mask on it doesn’t work out too well.

Karl: [00:19:05] A little innovation, right?

Rico: [00:19:10] I’m thankful that you guys go overboard though.

Dr. Shyn: [00:19:13] I’m good, but not, not that good.

Karl: [00:19:20] Now, I’m just curious about your thoughts on the future of dentistry. If you’re thinking into the future, this will pass at some point. Do you think this will have a lasting impact in any aspect of dentistry in general, in your practice in particular?

Dr. Shyn: [00:19:38] Well, I think going forward, we’re going to be more aware than ever regarding, I mean, our industry and any healthcare industry, we’ve been dealing with, I mean the Common Flu, HIV TB. So, you know, this is another virus that we’re dealing with. But I think after this phase most, if not all, dental practices are going to be safer and more aware of safety guidelines than ever before. I think that that’s going to be at least one positive effect from this year.

Rico: [00:20:20] Let me ask you, you just brought up a good point. I was at a physician’s office a few weeks ago, actually my wife was. And, you know, the front staff is always the first to be exposed to anything. And you brought up like TB and flu and stuff like that. You know, before this, I just never thought about it. You know, a patient walks in, who knows what they have? That’s why they’re there because they’re not feeling well. And they’re in there because they want to find out what’s wrong with them. They could have that. They could have TB, they could have the flu, they could have COVID, they could have anything right? So changing the way we, I guess COVID has really helped to look at that.

Dr. Shyn: [00:21:02] I think it’s brought on a lot more awareness across the board outside of healthcare. But you know, there are some rules that we’ve always followed and that’s to treat every patient as if they’re infectious. So, like I said, I think you know, it’s something that our industry has been dealing with. But I think, you know, we’re gonna, I mean, we spent a great deal of time focusing on this and I think, you know, we’re gonna come out, you know, more refined and more aware of these issues than ever before.

Karl: [00:21:38] When I look around the world, other parts of the world that have dealt with viruses before, it was interesting to see when this happened, the response time to it, and the people were more prepared because there’s a memory. I know our children are growing up in this 2020 we’re wearing masks and social distancings and washing their hands is becoming a very normalized part of life. And I could see this experience will prepare us in the future if other things like this, you know, I’m sure people will always have masks now in their house and we’ll be able to start implementing it. I think people will look at cleaning hands, which helps with the flu anyway, and so many other things as a more regular thing that they do in their daily practice. And so sometime these types of experiences who forces us to prepare for the future, not just individually, but I’m pretty sure the government and local authority, they’re having protocols and
they’re rewriting playbooks and stockpiling certain things so that they can, you know, if there was a surge they can respond to it quicker. I think we were collectively, you know, we just never thought that this would be a problem, but once you get stung by something like this, I don’t know if that we can, we could forget it.

Rico: [00:23:11] Yeah. And you know, I haven’t spoken to a lot of different businesses. It’s really interesting to see how everyone has looked at COVID-19 through the lens of their business, their industry, and how they’ve all been and able to succeed. Maybe to pivot a little bit, I mean, in your business, it is a business, right healthcare, you haven’t had a need to pivot. You just have had to challenge on how to progress. How to step forward through this, whereas other businesses may have had to pivot. They may have had to change the way they do business or even change their business entirely because they’re not making it. Restaurants that are closing, restaurants that become ghost kitchens all of a sudden, because you know, they’re just doing deliveries. I don’t think I’ve, I mean, there’s certainly restaurants open now with dining rooms, for example. But there are restaurants that are still closed dining rooms. Chick-fil-A still only does curbside and drive through pickups. They don’t do dining room. So you have, to me your business is way more challenging because there is no other way to do this like you said.

Karl: [00:24:18] Right.

Rico: [00:24:19] Have to step right through it. And you have to find that and meet those challenges head on and do it well.

Dr. Shyn: [00:24:25] We can’t do virtual either.

Rico: [00:24:28] No, you can’t. You can do a little tele-health, like you said, but you can’t reach through the screen, right?

Karl: [00:24:34] But, you know, even if it involves all the adjustment, the fact that people are more sensitive with symptoms, coughing and fevers and these types of symptoms. Self screening at home, I suspect most people, if they knew they had a fever in 2019, they might still show up for their dental appointment. And today, you know, that would be something that people would even before you have to screen them self select and say, I’m not feeling well. Let me reschedule my appointment. So I don’t impact your employees and others. And that behavior shift could help us keep healthier in general. You would argue that would’ve probably been the right thing to do. I remember people being, road warriors and proud of showing up to work every day, whether they were sick or not. That was 1980. That was a pride thing for people to do that. And now over the years, it started dying away. No, if you’re sick, it’s okay if you stay home. Jump on your computer and protect the rest of the office. And so maybe some of that becomes a legacy of this, where people are just taking more responsibility of protecting others because this COVID-19 dealing with a very immediate instant where that was necessary. But, I think hopefully that helps as we go into the future.

Rico: [00:26:02] Have you gone through anymore, you know, the industry has conferences and such. Conventions and seminars and stuff. Have you, obviously now it would be virtual. Have you seen any or taken any that has helped at all?

Dr. Shyn: [00:26:20] As far as?

Rico: [00:26:22] Any, any industry wide.

Dr. Shyn: [00:26:28] Oh yeah, sure. I mean, yeah, I mean, we, I had a lot of free time for a while. So, you know, we took a lot of, I think a lot of CE, virtual courses on dentistry itself, managing, you know, COVID. But you know, we, I mean, we’re still, we’re constantly getting bombarded with information from the CDC, world health organization, American dental association, Georgia dental association. So, you know, we’re keeping up with those guidelines on a regular basis.

Karl: [00:26:59] That’s excellent. So I’m curious, one of the things during the time when you were closed down, I wondered if you got to play much golf during that time or that an activity that you can do and stay social distance.

Dr. Shyn: [00:27:15] I thought that was going to happen. There’s no chance with a newborn.

Karl: [00:27:22] Oh, you have a newborn?

Dr. Shyn: [00:27:24] Yeah. I think, thank you. I think golf is gonna be on standby for awhile.

Karl: [00:27:30] No I understand. Well, I wanted to at least, thank you so much for joining us today. And, if folks wanted to reach out and talk to you some more and, what’s the best way for someone to reach you?

Dr. Shyn: [00:27:45] Best way would be by phone. My number is 770-448-1977. And our website is LinkDentalCare.com and you can find it on there as well.

Karl: [00:27:59] Excellent. Well, we’ll put those in the show notes. I’m curious you know, going into the fall season and I know you’re probably super busy catching up. Do you have anything going on? What do you have going on over the next several months?

Dr. Shyn: [00:28:13] Well, we’re gonna, you know, my focus is to keep doing what we’ve been doing. What’s worked for us, not just this year but for the past several years. And I want to highlight that we are focusing on not just new patients, but also making sure that all of our existing patients are taken care of. And I also want to make sure my staff is taken care of as well so I will continue to invest in the patient experience. I will continue to invest in my staff and continue to be involved and give back to the local community as I have been.

Karl: [00:29:04] Well, I just want to thank you small business owner, helping to protect the community and serve the people here in Peachtree Corners and Gwinnett County. And the many others like yourself that are doing that is what really continues to drive our economy as well as really help us navigate through this. So thank you so much for all that you’re doing and we want make sure that you’re successful. So thanks for joining us today. Our pleasure, our pleasure

Rico: [00:29:36] Hang in there as we sign off too.

Karl: [00:29:39] I’d like to thank Dr. Shyn, the owner of Link Dental Care here at Peachtree Corners for sharing your experience, going through 2020 and everything else that we’ve done, that we’ve been doing over this past year in the community and just being one of those business leaders that are, that is out there doing their part. So thank you for that. I’m Karl Barham with Transworld Business Advisors of Atlanta Peachtree. What we do every day is work with business owners to help them with either evaluations on their business, helping them grow through acquisition in purchasing other businesses, or when they’re ready helping them with finding a buyer and selling their business. Transworld Businesses Advisors you could reach us at www.TWorld.com/AtlantaPeachtree, office here at Atlanta Tech Park. If you want to stop by and say hi, we do see people by appointments still. But we try to keep everyone safe. Rico, why don’t you tell us a little bit about what you’ve got going on?

Rico: [00:30:38] Sure. So I’m Rico Figliolini, I published Peachtree Corners magazine. We do that six times a year. We’re working on the next issue now, which should be fun. It’s a pets and their people pull out center spread. So, if you’ve got pictures of you and your pets, you know, we’re doing a giveaway starting out next week, you know, feel free to participate and we’ll be pulling pictures from that, for that center fold pullout spread. We’re doing an article about backyard retreats, you know, everyone’s sort of stuck at home to a degree still. You may not be traveling. So maybe that backyard fire pit and stuff like that could be of interest. So we’re exploring some other people’s backyards to see how they’ve done theirs. And we’re going to be doing something we’re going to be calling curating together, things that people are thankful for this year. Cause even with COVID-19 Karl, I mean, we were all thankful, certainly for our families. Friends, things that we do in life. So just want to be able to see what individuals are thankful for maybe beyond their family and friends and what they see as positives and thankful for. So we’re going to be covering some of that. Mighty Rockets is my company. You can find me at MightyRockets.com. You can look me up on LinkedIn at Rico Figliolini. If you can spell that out, I think you will get quite there almost. I do, I handle companies and corporations that need social media content work, product videos, podcast productions, and such. So feel free to reach out to me. And one last thing I just want to say thank you again to our lead sponsor Hargray Fiber that helps make these family of podcasts happen.

Karl: [00:32:16] And what about the last Peachtree Corners magazine? It’s out there people can check it out.

Rico: [00:32:22] My goodness, yes. I think I’ve had calls for this publication, you know, we’ve mailed more copies than ever before. So we’ve mailed 19,700 copies on this last issue. And because of COVID, we’ve had to contract the amount of places that we can place this. So I have people calling me up, where can I find copies? I mean, literally, I just like, can’t put out enough copies. I don’t have any more copies to put out and people are still calling me cause they can’t find the copies that we’ve put out. They’re gone already. So I’m happy. It was a great issue. Karl you’re a good subject matter as well, you’re in there. So we’ve covered diversity in this issue, along with health and wellness in Amber field community. And so a lot of good stuff in here, so.

Karl: [00:33:12] Excellent. And you can also find online at…

Rico: [00:33:14] Yes, LivingInPeachtreeCorners.com. If you go there, not only will you find the family of podcasts in the tabs at the top, but you’ll be able to read the digital edition as well.

Karl: [00:33:26] Fabulous. Well, Rico continue doing what you’re doing. It’s great to see, all these stories and meeting our, learning a little bit more about our community and the people that live here, that work here, people that play here. And in the upcoming months we’re going to see a bridge be finished in Peachtree Corners. So folks get to go explore more parts of Peachtree corners. So thank you everyone. Stay tuned for the next episode of the Capitalist Sage. Take care.

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Peachtree Corners’ Curiosity Lab Celebrates 1-Year Anniversary

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Curiosity Lab at Peachtree Corners is celebrating its one-year anniversary as the world’s first 5G-enabled living laboratory for testing, demoing and deploying autonomous vehicle and smart city technology.

“Joining Curiosity Lab as a resident company and member has created new opportunities for us to engage with non-traditional partners and accelerate our growth,” said Eyal Elyashiv, Founder and CEO of Cynamics, a disruptive AI-based Network Visibility Solution for Threat Prediction and Performance Optimization “Peachtree Corners has built a one-of-a-kind technology ecosystem in Curiosity Lab that enables technology companies such as us to test and prove next-generation solutions for today’s and tomorrow’s challenges.”

The city of Peachtree Corners founded and launched Curiosity Lab on September 11, 2019 in conjunction with Smart City Expo Atlanta. Featuring a 3-mile autonomous vehicle test track, 5G connectivity, dedicated DSRC units, a network operations control center, smart traffic light and smart poles, the Lab enables corporate innovation teams and startups to test their technology in a real-world environment where more than 8,000 individuals work and live.

The Lab combines access to subject matter experts and experienced serial entrepreneurs with infrastructure that accelerates growth and engagement for established companies and startups.

Since its opening, the Lab has experienced significant growth with the addition of some of the world’s most promising technology innovators. Building upon that momentum, Curiosity Lab launched a variety of partnerships with organizations such as Georgia Power, Delta Airlines, the Ray, ASHRAE, The Technology Association of Georgia, The Metro Atlanta Chamber, Kennesaw State University and Georgia Tech.

Curiosity Lab milestones during the year also include:

· Winning Transportation Project of the Year in IDC’s Smart Cities North America Awards (SCNAA).

· Deploying Local Motors’ Olli, the world’s first co-created autonomous electric shuttle, for several months with city residents.

· Launching the world’s first fleet of shared e-scooters with teleoperated repositioning.

· Expanding its technology infrastructure to enable research and testing by academic, corporate and startup technology innovators.

“The last 12 months have been exciting and challenging – but Curiosity Lab has remained focused on facilitating innovation and creating opportunities for our members and ecosystem partners,” said Betsy Plattenburg, executive director of Curiosity Lab at Peachtree Corners. “Our grand opening demonstrated the potential of new technologies for a future yet imagined. Autonomous delivery that was novel this time last year is critically important today.”

Curiosity Lab is actively recruiting innovators working on mobility and smart city technologies. To learn more, visit: curiositylabptc.com/contact/

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Business

The Impact of COVID-19 on the Future of the Restaurant Business

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Capitalist Sage podcast

Clifford Bramble, author of “Within Our Walls” an “inspirational story for the restaurant industry,” and the founder and owner of Hungry Hospitality joins Karl Barham and Rico Figliolini to talk about the current state and the future of the restaurant business. Recorded socially safe from the City of Peachtree Corners, Georgia

Website: ​https://www.hungryhospitality.com
Social Media: @HungryHospitality

“No matter what industry you’re in, you have to learn and do the job before you actually become an owner of the job. Or the owner of the business. So if somebody wants to get into the chef position, they have to learn how to cook. If somebody wants to learn how to do the business side, they have to learn the front of the house stuff. So it’s really important that they still have to be working for somebody to learn from somebody. They can do it in school, but they’re going to learn a lot more on property, inside a restaurant.”

CLiff Bramble

Where to find the topic, timestamp:
[00:00:30] – Intro
[00:01:49] – About Cliff
[00:03:35] – Why Restaurants?
[00:07:22] – First impressions of COVID
[00:09:19] – Doing Things Differently
[00:14:07] – Finding the Right Information
[00:17:52] – Reopening
[00:18:57] – Looking to the Future
[00:25:21] – Restaurant Real Estate
[00:29:20] – Getting into the Restaurant Business
[00:31:12] – Closing

Cliff Bramble joined us on our video chat podcast.

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. How’re you doing Rico?

Rico: [00:00:47] Hey, Karl. Good. Thanks.

Karl: [00:00:49] Well, why don’t you tell us a little bit about our sponsors today?

Rico: [00:00:52] Sure. Let’s go right into it. Our lead sponsor I want to thank is Hargray Fiber. They’re a major company in the Southeast that handles fiber optics, internet connection at the speeds you need. And also because they handle, because they’re right in the community, they’re not your cable guy, right. You could call them up, they’ll be right out there. They’re very attentive to their client’s needs. Whether you’re a small business or you’re a large enterprise business, whether your employees are working from home or home and office, they’re providing all the smart office tools that you need to be able to do the work that your company needs to be able to get sales done. So check them out, they’re HargrayFiber.com. Or you can go to Hargray.com/Business and check them out because they have a thousand dollar Visa gift card going, promotion. And you may be one of those if you hook up with them. So check them out. Thank you to Hargray Fiber.

Karl: [00:01:49] Thank you. Thank you Hargray for continuing to sponsor all of the podcasts here. Today I’m excited to bring back a guest that joined us when we started this, if you remember. Cliff Bramble, founder and owner of Hungry Hospitality here in Gwinnett County. He’s here to talk a little bit about his perspective and experience and thoughts on business, small business in particular restaurant. 2020, it’s been a tough year for so many businesses. And in particular, you’ll see a lot of restaurant business being impacted. But I’ll tell you, being able to understand the history and what makes things work, is a great conversation to just show how we could support small business and maybe even talk a little bit about what it’s gonna look like post COVID. So Cliff how’re you doing today?

Cliff: [00:02:41] I’m doing great. Thanks for having me on.

Karl: [00:02:43] Well, many people might already know you and so on, but I’d love for you to share your background with folks so they can understand the many, many things that you’ve done in your career.

Cliff: [00:02:55] Absolutely. So, I live in Peachtree Corners. So I’m around here quite frequently. I was, I had the Nobel Fin going for quite some time until COVID came in. So I’ve been in the restaurant business for many years. I cofounded Rathmines Restaurants many years ago. And in the meantime, after that, ended up opening up Noble Fin. And now I just started a new company called Hungry Hospitality because, Noble Fin, I had to close it. Which isn’t a good thing, but we had to do what we had to do to start with COVID. But being in the restaurant
business and also real estate and also investing, I’ve been working with businesses for many years and I really enjoy it. It’s always a fun thing to do.

Karl: [00:03:35] Well, that’s what we’re here to talk to is the small business owners. We know it could be lonely owning your small business and having others to be able to share ideas with talk, to get ideas from, we know is very helpful. And so, why don’t we jump right in? And I’m curious when you did all your experience in a restaurant, what are some of the things that attracted you and many people to the restaurant business? From a business perspective, why do you think people get into that?

Cliff: [00:04:03] Well, you know, there’s a lot of glory in restaurants. A lot of people love to be in it. There’s, you know, there’s many people that will say, Hey, I’d love to open a restaurant. I don’t know about right now, but over the years they always have. But there’s always a lot of excitement. There’s a lot of adrenaline that’s going on. You know, there’s that. You’re around some nice people all the time. You’re around people all the time. And some people think it’s just an excitement thing all the time. You’re always excited. There’s always something going on. And although there is, you still have to run the business, with the HR and the hiring and all the other aspects that go into it. But the restaurant industry, it will come back. It’s having a challenge right now, but it will come back and there’ll be just as many people in it.

Karl: [00:04:44] Yeah. Over the years, I think one of the things is I always associate restaurant with creating memories. People get engaged, they have family feasts, birthdays, mother’s day, father’s day. And no matter what is happening in the economy or the world, people are going to want to celebrate with other people. They’re going to do it over food. And so we know that that’s going to sustain over the long term. What are some of the things that people, when you think about restaurants, they don’t know about the restaurant industry that you think they should for folks that have been in it for awhile?

Cliff: [00:05:18] Well, a lot of people may, again, people think it’s a fun industry. You, number one, you have to be there when you open up a restaurant, you really have to be there most of the time, especially if you’re independent. If you’re working with five and six other restaurant groups or you own it, and you have the luxury of hiring people because you’re a very profitable organization, you will have less time within the restaurant and more time operating the company because somebody still has to run the company. But the options are, is that people don’t see the hard work, the sacrifices that go into owning a restaurant. If it’s your kid’s birthday and you own a restaurant and you’re opening and it’s Friday night, you probably have to be there. It just depends on what people’s version and definition of fun and excitement is, but there’s a lot of hard work that you have to be there all the time.

Rico: [00:06:09] You know, I remember when we did a podcast, not too long ago, about your travels to Italy. Yeah, that was fun. I mean, you shared some pictures. You talked about the food and all that. Do you miss any of that? Do you miss being, you know, I know it’s only been a
little while. You know, but sometimes I feel like people leave a business and it doesn’t take long for them to miss it. Like a few days even.

Cliff: [00:06:34] Yeah. It’s interesting. You mentioned that if somebody asked me that the other day, just yesterday and he said, Well, are you going to get back into it? And I said, listen, I’ve been doing this for about almost 40 years. And, I’d love to say that I want to jump right into it, but I have to tell you I’m having a good time not being in it right now. So, you know, what you do realize is all of a sudden you realize all those things that you really couldn’t do over the years and you missed, all of a sudden they’re back at you. But you do miss the, you know, the fun of the excitement on a nightly basis, meeting all the different people. Because you do meet a lot of people in the restaurants and you have a lot of friends in the restaurants or acquaintances. But the other thing you miss is you miss the good food. So we cook at home all the time now.

Karl: [00:07:22] I’m curious when all, COVID-19 started to happen, where did you first hear that something was happening? How soon did you hear something was happening? What was your first thoughts and reaction to that?

Cliff: [00:07:35] Well, I’m involved in investments and financial side as well. And I’ve been, I started watching it in December to be honest. And, so in December I really watched it and in January I became obsessed with it. To a point where, I was up at three 30 in the morning, reading news from other countries, from that all the way to the East or the West, wherever it was. That was already happening and I was watching it. So for the month of January, I watched it and I read. I read a lot of information about it and I kind of warned a few friends of mine. I said, you know, if this comes over here, restaurant wise, we may end up having a big problem. Now I didn’t know how big of a problem it was, but watching it escalate, I took a lot of screenshots basically when the John Hopkins first started tracking. It had, there was two people. I have a screenshot with two people in the United States have it. And then it continued to go up and up and up. So, you know for me, I started watching it in January really, really, more so than December. But when I had over at Noble Fin, I did tell my staff in January. I advised them I said, listen guys, if this comes over here, it’s going to affect everybody. So start saving your money. And actually quite a few of them thanked me later on. And they said, man, I can’t believe that. But we did save our money and thank you very much. So I watched a lot of it in January. And then obviously in February when it started to pick up, you know, it just continued. I think the financial markets, in my opinion, kind of ignored it in January. You know, just paying attention to it, wondering what was going to happen on the hospitality side. It took a mind of its own and obviously where we are now today.

Karl: [00:09:19] Yeah. I remembered you actually being one of the first ones to talk about it and, you know, we were chatting and you were starting to do that early March, late February, early March. But I don’t know that people really understood how long this would be around. And we all didn’t know enough information about how we responded and how many. There was a time there were country that had a spike and then they got it under control and everyone thought that that’s what happens. But decisions and choices and behaviors and all these things played in.
And we’re a big country with a lot of complexity to it. 50 States, a lot of different approaches to tackling it. So, when you knew that it was going to impact your business, I know there are things you can do generally. Is there anything looking back, you’d advise the restaurant industry as a whole or people that are leading large in the food and beverage space, things that a year ago, you know, hindsight’s always 2020. Things that a year ago, things that could be done to prepare, if something like this were to happen. What would be some of the things in the food and beverage space that good business people could do? Could have done?

Cliff: [00:10:38] Well, one of the most important parts really for me, was making sure you had enough cash flow in a situation like this or any emergency situation. And, you know, I’ve worked with my accountant and it’s very interesting. Making sure that you have enough cashflow for three or four months. And most people in the, you know, we’re all in the same boat. Most people in the United States only have two or three months worth of a fund saved. In a restaurant the same exact thing. You do have to treat it as a business because that’s exactly what it is first. The fun of the restaurant has to come second. But having the cash in bank and making sure that you have enough for an emergency situation, honestly, it helped me tremendously this time. Now obviously you can not predict what’s going to happen how far along this is going to go. But, there still are, you know, we’re still in the pandemic. There’s still restaurants that are having challenges, especially in different segments. So you know, when it comes down to it, in my opinion, no matter what business you’re in you always have to plan two, three, four, five months worth of cashflow to make sure that you have that. Because when you need it and you don’t have it, you can’t get it.

Rico: [00:11:46] Let me ask you something. You know, I don’t think the restaurant business. Is immune to things, right? They’re listeria outbreaks, the salmonella outbreaks. Those are common. Every day there’s always a recall somewhere in the country for something. Especially romaine lettuce. Well, romaine lettuce from Arizona, I guess, or wherever it comes from. It’s like that one place, you know. So you have all that going on and then you have the pandemic on top of that because you have the normal stuff like that. So do you see this coming back? I mean, they’re talking about it coming back again. You know should restaurants are planning out for this type of thing beyond the money? You know, how do you plan the health wise? How do you keep things clean? And not that you know, a pandemic this may not matter, I guess the cleanliness. But how do you, what do you see there?

Cliff: [00:12:42] Well, I wish I had a crystal ball. I really do, but you know, restaurants in general are clean. You know, we clean them all the time. You have a cleaning crew or you have an outside company who comes in and cleans it. So it just, it really depends, but you still have to remain diligent on what you’re doing and you have to continue to train your staff.That’s there and make sure the management is on guard. Make sure that everybody’s paying attention. Because it, you know, what happened to me over at Noble Fin is really the reason why I ended up closing the first time in March was because somebody walked in. And then they had a party of 10, but they came from out of town. They called up two days later and they said, Hey, by the way, I think I may have COVID. You may have to tell your staff. So that was a real big
eyeopener for me when I’m dealing with hotel guests from the Marriott locally here, and, you know, the international companies that are around Peachtree Corners and Gwinnett. That was a big eyeopener. So you know, keep being diligent about listening and watching what’s going on and listening to your staff because your staff will tell you a lot of what’s going on. But more importantly, you have to continue to remain diligent and be clean and make sure you’re paying attention to everything around you. You can’t just be paying attention to your four walls within that restaurant. You have to be paying attention to what’s going on in the business world as well, because it does affect restaurants.

Karl: [00:14:07] That’s a good point. Early on information was flowing from so many sources to help guide you on restaurant safety and protocol. What was the right source to listen to? How do you figure out who to pay attention to?

Cliff: [00:14:24] That goes right about now too, we’re still trying to figure it out. You know what? The Georgia restaurant association has a great page on COVID. So, you know, any restaurant, or individual, or an employee of a restaurant or hospitality field, they can go onto the Georgia restaurant association webpage. And they have a great COVID, it’s a webpage with all types of resources on it. So that was something that I really paid attention to because they were very keen on keeping that up to date on a daily basis. Even though every day something came out differently. They were very good at keeping their website up.

Rico: [00:15:01] What did you, did you find useful the other resources that the association provided? I mean, obviously the restaurant industry is different than other industries because of the employees. And just the nature of sustainability and all that product. When it came to the Cares Act, to PPP, to loans, to payroll. You know, when business is not happening, was that any of that useful to you? I mean, I know you did a lot for your employees. God knows. I think anyone that lives in Peachtree Corners knows that Cliff Bramble, Noble Fin. You guys really, you really employed your employees as long as you could.

Karl: [00:15:39] And the community.

Cliff: [00:15:41] We did. We did. I honestly, I mean, we did pay attention. You know, when the Cares Act came out, I was very much aware of that coming out four or five weeks ahead of time with my fingers crossed because I told my staff the same exact thing. Hey guys, this is, if this comes in, I’ll be able to help you guys for this much longer. And to be perfectly honest, I mean, I kept a lot of the staff on. I couldn’t, I think 26 staff members on for the nine weeks that we were closed and they got their paycheck. You know, and that was important to me because we opened back up, everyone of those employees was back there to work. Which is a great feeling. So, you know, so yes. The other items that were out there and the people that, you know, friends of mine in the business world also. You know, from my banker to my accountant, we were all kind of talking about the same exact thing. So, we all help each other. And, there was a lot of guys in the restaurant business that I spoke with as well. We had a few, what do they call the zoom meetings, right? We had a few of them. Which were pretty cool because everybody
really helped each other. And I think that’s what the industry is really needing right now, is people to help each other being in the same industry.

Rico: [00:16:50] Well, was it a little scary at one point when they were sort of changing the rules of the game a little bit? Like you had to spend it all in eight weeks and then you could spend it in 24 weeks. Maybe some of it’s forgiven, maybe not some of it, that formula was changing. Was any of that scary?

Cliff: [00:17:07] You know what scary could be a word, but confusing is more of the word. There’s no question about it. I mean, you try to become an expert at this stuff because you know, you’re learning about it, but you’re trying to learn as much as possible. And, I have several, you know, several email friends that would send me information. Hey, this is what’s going on. My banker would send me information. I would go to treasury.org. I would go to all the different government websites and pull down the latest information. But man, confusing is the word, because, you know, one day you go, wow, this is fantastic. And next day you’re up and down. And honestly, you know, you think you lose sleep when you have a restaurant? Go through COVID and own a restaurant, you’ll really be losing sleep. And that’s probably with any business too.

Karl: [00:17:52] Right. I wondered when you reopened and people started coming back, what were some of the, you know, the response the community gave as people started going back out to restaurants and as you walked around town? What was your general sense and feel on how people felt about it?

Cliff: [00:18:10] You know, we opened back up May 25th. It was eight weeks after we had first closed. And I think we were one of the earlier ones that we opened up. And I felt that at that time it was probably a good time because I didn’t know how long this was going to continue. But the people who came in, I have to tell you, we had a very, very supportive clientele and a lot of the people who had frequented the restaurant over the years, they were the first one’s back. Yes, there were some people that came in with masks. Yes, at the very beginning. But we did everything that we possibly could to make the people feel comfortable. But when it comes down to it, you know, the people who came in, they were very supportive. They were very happy that the restaurant was back open. They enjoyed the food and they came back a couple of times. But as the confusion set in, you saw less and less of them.

Karl: [00:18:57] Yeah, yeah. I know people are happy now. If you fast forward to today, restaurants are open and people are going out to eat. Yes, the world’s changed a little bit, there’s a little bit more spacing and so on. But I’m looking in the future, there’s a short term where, you know, until, vaccines are available and so on. We’re going to school dealing with this, we’re working dealing with this, we’re living our lives dealing with this. What do you think the restaurant industry is going to look like over the near short term? And I’m going to ask you, what do you think it’s going to look like a little bit further on? How does this change how
business owners approach food service, delivery, in dining experience. How do you think this could change it? And any of them for the better?

Cliff: [00:19:42] You know, the restaurant industry, I think right now is changing on a daily basis. But, you know, we’ve gone through a lot of different changes in the last six months. Let’s face it. We went from being like, for example, you got quick service, you got full service, you have fine dining, you have fast food. And what happened for me, for example, was you know, we went through the whole process of, okay, let’s see if we can continue with the sale. So we started to-go stuff immediately. And then from there you started selling stuff online and then people started ordering it online. But now you go into the future and all that stuff is still happening. Where there’s a lot of people eating outside. But let’s face it, it’s 95 degrees outside. At nighttime it’s fine. I know a couple of places that they set up their patio and outdoor front, and they look really, really cool. And people do dine in them. But the future-wise, I mean, you’re looking at home delivery. You’re looking at more chefs cooking at home, chefs from restaurants maybe doing meal preps. And that’s already happening. You know, and there’s also a lot of virtual cooking classes as well that’s going on. Where chefs or restaurant owners are doing the virtual cooking classes from their kitchen or they’re doing a zoom cooking class, basically. So the nice part is, is it’s working and people are going with it. What’s going on in a year from now? I don’t know. I mean, there may be some consolidation, but there’s also a lot of companies out there with some pretty deep pockets. That are looking for good brands to purchase with great locations because the restaurant industry, it’s not going anywhere. It will consolidate, it will change, but it’s going to come back. Sooner or later it will come back. But we are dependent on the hotels, just like hotels are dependent on us. And I know in Peachtree Corners there’s still one, at least one hotel that I know of that is not open. But this is people in this area, the less traveling we do, it does provide a challenge for what’s going to happen now or in the future as well.

Karl: [00:21:38] I’m curious. In New York I saw some areas of New York city shut down the streets and allow the restaurants to go out into the streets, where they get the advantage of spacing and they’re able to deliver a different experience. But also, do you think there’s a future and figuring out a way to leverage outdoor space and eating for the short term. And then I’m sure, you know, over time and it’ll go in there. Have you seen any innovations in that area?

Cliff: [00:22:10] You know, most of the cities and the towns have really eased the restrictions on the outdoor dining. I know Peachtree Corners has, so that has helped tremendously. You know, it’s really up to the building departments up to the coding and also how long this is going to continue. Hopefully there’s a vaccine where we can all say, okay, in six months, eight months, this is all done. And people are back dining in air conditioning, rather than sitting in 95 degrees.

Karl: [00:22:33] Yeah.

Rico: [00:22:33] Well, you know, I think that this has shown us though that this could happen again, right? I mean, this is just, this can happen again. And it doesn’t take long, right?
Transatlantic flights. I mean, by the time anyone really knew what was going on. We were already deep into it, you know what I mean? You were able to see it coming, maybe so were other people, but obviously some people ignored it. And it came and slapped us in the face. It was really bad in Italy and Greece and some of the other countries in Europe. But like you were saying things change, right? Yeah, I think there’s more ghost kitchens going on now.

Cliff: [00:23:09] Absolutely.

Rico: [00:23:10] Right. And to explain that to some people that don’t know what a ghost kitchen is.

Karl: [00:23:14] What is a ghost kitchen?

Cliff: [00:23:15] Well you know, there’s a place called Prep Atlanta over by Spaghetti Junction. They have, I don’t know how many, I’d like to say there’s about 75 to 100 different, 100 square feet. Some are 80 square feet kitchens. And I’ve been in two of them. One of my old chef has a food truck and he took me into one of his places and man it was pretty cool. But basically they’re doing all the prep there and then they basically will deliver it to somebody else. I know Elon Musk’s brother is heavily involved. He raised about, only about $500 million to start these virtual kitchens around the United States. So the virtual kitchen, it could be something where you have a restaurant where Noble Fin used to be, for example, and have four or five different kitchens only in there. And basically you order everything online and you just go pick it up. So it remains to be seen, but I think that that virtual kitchen definitely has a huge lifespan coming up to it.

Rico: [00:24:11] If you see what’s going on with like Domino’s pizza, right. The pizza industry is really good at this. There were set because most of their stuff is delivered anyway, right? So Domino’s is no, I think it’s Domino’s right. There’s no sit in, it’s all delivery, right? It’s all curbside or pick up or delivery. You’re seeing more of like what you said. And I’m seeing companies that are doing four different brands within a ghost kitchen. Like they own the whole thing, but they’re doing it for, so that pizzeria, mexican, chinese. They own all four brands let’s say and they’re in some hole in the wall place that’s conditioned for a kitchen and they’re selling right?

Cliff: [00:24:50] Delivery only.

Rico: [00:24:51] Yeah. And then, like you said, your chef started a food truck, right? So I’m seeing more of that.

Cliff: [00:24:58] And I’ll tell you, what’s interesting. He goes to neighborhoods too. He goes to different neighborhoods where, when all of a sudden when, you know, this whole COVID came in. Obviously the business parks had disappeared. Or the people, the parks are there, but the people weren’t. So he ended up going to neighborhoods where they would call him and they have 40, 50 people there and he’d serve them on like a Tuesday night.

Karl: [00:25:21] Yeah. We saw a few of those. Those are good. We ordered dinner, when they would pick neighborhoods from different restaurants, we thought that was fabulous. I’ve got a question that might be more technical. Since you, one of the biggest costs for restaurants is the space, the real estate, the space you’re in. Do you think this is going to have an impact on commercial real estate, being able to charge the same rates, if you can’t have as many people in a space. How do you think that’s going to affect that part of the business model for restaurants?

Cliff: [00:25:57] Well, you know, it’s interesting that you say that. But, you know what, when it comes down to the per square foot, you know, the restaurants are going to move out and restaurants live off of what you’re sales are per square foot and also what your rent is per square foot. And if you have a large restaurant and the rent is, you know, $40 a square foot. You know, in Georgia, in Atlanta, it’s probably a lot less than other parts of the country. But you also have a sales forecast for that specific restaurant square footage. So knowing what your sales are going to be or what they forecasted compared to what they are, the rent will be. And it’s, especially with only at 50% seating capacity, it’s going to provide a challenge without a question. So there are going to being landlords out there trying to charge more rent. It depends on how bad somebody wants a location. If somebody wants to pay for it and they want to be in a restaurant. If they have 4,000 square feet and they need to do $600 a square foot, which is on the medium level. They really want to do $800. So that’s three and a half million dollars in sales, but if they’re paying a low $20 a square foot, that’s great. But if they’re paying 35, your occupancy costs are going to be way too high. So it’s very important to pay attention before you go into it and know what you’re sales are what you think they’re going to be. But with COVID, you know, the next six months we just don’t know.

Karl: [00:27:20] Right. Yeah. And I see, I know with all the vacancies that are happening or projected to happen between retail, restaurants and others, it’s going to have an impact. I remember December, most landlords were pushing price increase in lease updates. Some may still it’s all very local. So it depends on laws, or people, or location. But if the model changes where you can’t drive as much revenue, whether it’s by people or the price you charge, you can’t get the sales volume. Don’t you think that that will force landlords to have to either face vacancy or build a model that allows, you know, business owners to be successful and come to the table. Now over time, like it happens every other time prices will increase again. But for the short term, it’s important that we, that somehow that gets figured out.

Cliff: [00:28:19] Well, you know, listen, we all know there’s going to be a lot of retail space available within the next six months. It’s already happening. You know, whether it’s here in Atlanta, West side, downtown, you go to old fourth ward. I mean, there’s so much happening right now. You look at Alpharetta. Alpharetta is, you know, it continues to grow. Peachtree Corners, there’s buildings here, but there’s also empty buildings as well. So the more of these companies that are not letting or telling their employees to stay home until June of 2021, it provides all of a sudden empty space. Now they still have leases on them. Some of them maybe they own the building, but it’s all really dependent on whether they can work it out with the
landlords. I got an email today from somebody who’s closing a bunch of restaurants and one of the main reasons was because they could not work out a solution with their landlords. So ultimately the landlord is either going to have empty places for, until COVID is over or there’s going to be somebody else who walks in and says, Hey, I have five brands and I want to put them in that place. Maybe for a virtual kitchen. You just, you just don’t know.

Karl: [00:29:20] That’s gotta be. So what are your thoughts on someone thinking of getting into the restaurant? Just finished working at some restaurant, moving into the Metro Atlanta area. Any advice to folks that might be looking to step into it?

Cliff: [00:29:36] You know what, if they’re looking to get a job right now, you know, there are a lot of jobs out there where people are looking for, restaurants are looking for people. You look in the suburbs right now. Suburbs are pretty much doing better than in town. Because a lot of the in town, especially downtown is reliant on the hotels, downtown Atlanta. But the suburbs right now are the places to really find a job. Because the suburbs are coming back a lot more quickly in the restaurant side. Not as much as the hotel, but definitely in the restaurant. It’s coming back more quickly. So the jobs are out there. They’d have to look in the suburbs before they go in town.

Karl: [00:30:09] And as for a career path for someone that wanted to own a restaurant. What types of positions and roles would you recommend someone craft that they wanted to build a career to be an owner of a restaurant one day?

Cliff: [00:30:24] Well, you know, if they wanted to be an owner of a restaurant right there one day, they could probably buy a lot right now.

Karl: [00:30:31] And are they ready?

Cliff: [00:30:33] But they might not be ready. But you know what, it comes down to they have to continue to learn. They have to continue to work at another restaurant. They have to learn from somebody else who’s doing that. And you know, no matter what industry that you’re in, you have to learn and do the job before you actually become an owner of the job. Or owner of the business. So if somebody wants to get into the chef position, they have to learn how to cook. If somebody wants to learn how to do the business side, they have to learn the front of the house stuff. So it’s really important that they still have to be working for somebody to learn from somebody. They can do it in school, but they’re going to learn a lot more on property inside a restaurant.

Karl: [00:31:12] Well, I want to thank you for sharing some of your wisdom and experience navigating through not only just this crazy 2020, but an industry that already has its ups and downs and challenges, and you continue to be successful in all things you do. Anything you have coming up? So what keeps you busy nowadays? What type of stuff you get yourself into?

Cliff: [00:31:36] Man, you know, I’ll tell you what I’ve been doing a lot of pivoting you know. And when we had Nobel Fin, we pivoted to to-go, then we pivoted to online and, you know, ended up closing that. But I started a new company called Hungry Hospitality, which really it’s my main focus now. So I’m working on that and I’m working on these classes called audio business classes. They’re really business classes that are online and there’ll be subscription basis. There’ll be coming out probably sometime in October. And it’s really geared to the hospitality industry, but also the business industry as well. So it’ll be something a little different, but I think it’ll allow people to learn 24/7 and basically download whatever they need. So it should be interesting.

Karl: [00:32:16] Cool. I know a lot of people that would be able to really use some of that wisdom to share.

Rico: [00:32:21] Where can they find, what website can they go to? Where they, where can they find you if they want?

Cliff: [00:32:26] Yeah. Right now all my information is on HungaryHospitality.com. Right now that’s the consulting side. And the consulting side is really working with the restaurants, working with business owners, real estate people, realtors. And you know, a lot of people could use, they always say, man, I never knew this stuff. And you know, the nice part is if they want to learn how to open up a business, it’s better to have somebody who has already done it then trying and making all those mistakes and costing them a lot of money when somebody can guide them to it and help them immediately.

Karl: [00:33:01] Oh, absolutely. It makes perfect sense. Well, I want to thank you Cliff Bramble with Hungry Hospitality, local business leader. And I just want to thank you personally, for all the things you did in the community. Bread you were giving away during the time just being a voice.

Rico: [00:33:21] How many pounds of?

Cliff: [00:33:22] I was making that in the back kitchen and having a good time.

Rico: [00:33:25] You came up with 400 pounds of dough or more,

Cliff: [00:33:28] I think in total, almost 800 pounds of dough. But it was good, you know what I mean? It was a good time, the people enjoyed it. And you know what? I think that the people needed something like that. And, you know, you have to do something like that and get back to the community because the local people are the ones that helped you out in the first place.

Karl: [00:33:44] Well, I want to thank you. You’re a great example for the community and continue to wish you all luck on some of your new endeavors. Well, for today, I want to thank everybody for joining the Capitalist Sage. I’m Karl Barham with Transworld Business Advisors of Atlanta Peachtree. Our business is to help business owners figure out what comes next in life,
whether they are looking to exit the business, sell, whether they’re looking to acquire a business to grow through acquisition or through franchising. We help people realize those dreams. You can reach us at www.TWorld.com/AtlantaPeachtree. Rico, what do you have coming up?

Rico: [00:34:23] Sure. Well, I’m Rico Figliolini. I have MightyRockets.com and we’re a social media content creation company. But I also publish Peachtree Corners magazine so that’s six times a year. Keeps me busy. Talking about passion, I love doing this stuff. I have great writers with me. We’re working on the next issue right now. So part of that is pets and their people. We’re going to be running a, we’re launching a giveaway next week on that. We’re also doing, asking people to give us what they’re thankful for. So our hopes are accumulating 50 people and what they feel they’re thankful for this year. Besides family and friends, we’re all thankful for that. But what else are you thankful for? So you want to get a sense of what that is in Peachtree Corners. We’re curating that and putting that in the magazine. And we’re also wanting to be doing a bunch of other things, including backyard retreats. So we’re profiling five of those. Really some great looking backyard retreats that people can go to. There’s one place, I forget how many acres it is, smack in the middle of Peachtree Corners, has its own rapevines and place to just hang out. It’s kind of a neat place. That’s one of the places, but we’re doing all that. So and these family of podcasts we’re doing. Because you’re the heavy lifting, scheduling everyone on these podcasts and it’s kind of cool. You’re bringing in really good interesting people. Cliff this hour, this half hour was really, really good learning about you and the business. So all that, and we’re fortunate to have Hargray Fiber as a sponsor of these podcasts. So if anyone wants to find out a little bit more about what’s going on in Peachtree Corners or any of the podcasts we do go to LivingInPeachtreeCorners.com and you’ll be able to find out all sorts of things.

Karl: [00:36:15] So I want to mention one more thing as we wrap up today. It’s great having folks like Cliff and other business owners all over the community, because I don’t know if a lot of children get to see business owners. They go in patron in the business, but they don’t know the people in the community that do it and some of these things. And so if this helps to prepare the next generation to be great business owners, small business owners I think, it’s going to drive the economy. So, this is a joy for us to do and we want folks to follow us on Facebook. And on Facebook, is it Living in Peachtree Corners?

Rico: [00:36:53] Well, it’s Peachtree Corners Life on Facebook. So if you like the page, right, and you’ll get alerts for it. If you go to YouTube and you search Peachtree Corners Life. Subscribe there and you’ll also get an alert because we’re doing these things live to YouTube simultaneously if we don’t get dropped. So I think we went about 27 minutes before we got dropped. So the full version will be up after this.

Karl: [00:37:17] Awesome. And then the website?

Rico: [00:37:20] Well, the website is LivingInPeachtreeCorners.com. and on Instagram, we’re Capitalist Sage so check it out.

Karl: [00:37:29] Absolutely. Well, thank you everyone for tuning in and thanks Cliff again. Take care of everyone. Have a great day, everyone.

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Business

How an Adult and Senior Care Service Pivoted their Business During COVID19

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on

Aysha Cooper

How did one company choose to adapt and pivot their business and stay relevant, during COVD-19? In this episode of the Capitalist Sage, Karl Barham and Rico Figliolini are joined by Aysha Cooper, the owner of McKinley Caregiver Resource Center in Snellville, Georgia. In the world of Senior Healthcare, professionals are looking for answers on how to pivot in business. Aysha has found some great solutions to the problems of today.

Resources:

Phone: (678) 691-1610
Website: ​https://mckinleyga.com
Social Media: @McKinleyGA

“And the one thing that we want to assist families with is being proactive versus reactive. You know, a lot of times we will get calls in crisis mode and then you’re struggling to pull all these pieces together. So it is how can we give them the tools to plan and prepare properly.”

Aysha Cooper

Where to find that topic in the podcast:

[00:00:30] – Intro
[00:01:52] – About Aysha and the Center
[00:04:53] – Initial Thoughts
[00:05:49] – Continuing Care After Shut-Down
[00:08:05] – Pausing to Reflect
[00:13:03] – Industry Changes
[00:19:56] – Technical Aspects
[00:24:32] – Sharing Advice
[00:28:07] – Closing

Podcast transcript:

Karl: [00:00:30] Welcome to the Capitalist Sage Podcast. We’re here to help 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 co host is Rico Figliolini with Mighty Rockets, Digital Marketing, and the publisher of the Peachtree Corners magazine. Hey Rico, how are you doing today?

Rico: [00:00:52] Hey Karl, good. Good. Beautiful day outside.

Karl: [00:00:55] It is, it is. Why don’t you tell everyone a little bit about our sponsors today?

Rico: [00:01:00] Sure. Our lead sponsor is Hargray Fiber. They’re a fiber optics company that supplies some of the fastest internet that you’ll see out there in the marketplace. They’re a southeast company that provides, here in the community and Peachtree Corners specifically. High end fiber for businesses, whether you’re small or enterprise size, doesn’t matter, they will provide the tools to do smart office with. We have to be connected to your teleworking staff, to your business. It doesn’t matter which it is, and they’ll create bundles and create packages for you to make you work the best you can in this COVID environment. So go check them out. HargrayFiber.com or Hargray.com/business and check their current promotion of a thousand dollar visa gift card for those that become qualified clients. So check them out. They’re our sponsor.

Karl: [00:01:52] Alright. Thank you. Well, I know a lot of people are doing homeschooling and so fiber optics is becoming a really important part of the landscape for every week. But today I am happy to bring our guest Aysha Cooper who is the owner of McKinley Caregiver Resource Center in Snellville, Georgia in Gwinnett. We’re here to talk a little bit about, how businesses are navigating the pandemic in 2020, she operates, works with the elderly and operate various resources and services to help support that community. And she’s here to share a little bit about her background, her journey in that business, and hopefully share how other business owners can continue to evolve their business as things change. How are you doing today?

Aysha: [00:02:49] I’m good Karl. How are you?

Karl: [00:02:51] I’m doing fabulous. Why don’t you tell everybody a little bit about yourself and how you got into your business?

Aysha: [00:02:59] Okay. Well about, almost 12 years ago, we launched an adult daycare center in Snellville, Georgia. And we have grown over the last 12 years, of course, from three participants to almost 45 to 50 a day. No vans to three vans, three employees to 20 employees. And, then the pandemic happened. So, but we have a love for our senior community and still want to be able to be here to provide care for them and their caregivers. But that is, that was the nuts and bolts of our business since 2010.

Karl: [00:03:41] Oh, so why don’t you, for folks that may not be familiar, what are some of the services and things you provided for our senior citizens and elderly and in the center?

Aysha: [00:03:53] Okay. Adult daycare centers are a day center for primarily seniors that can’t stay safely in their home. But it’s also providing peace of mind to their loved one, caregiver, maybe an adult child. If it’s an adult child that adult child may still work. If it’s a spouse, they may just need a couple of days, where they can go run errands with, you know, without their loved one with them. And so what we provide at the day center or provided at the day center was activities that were specific to stimulating them. You know, especially if they had a cognitive impairment, then we would provide activities, meals throughout the day. But we also had a medical oversight with, because we were an RN supervised center.

Karl: [00:04:53] So, I know most people know that when the pandemic came around, it really impacted elderly community. And those were some of the most at risk population. What did you think when you started hearing about COVID-19 back in probably late February or early March. Did you know who’s going to have the impact is going to have?

Aysha: [00:05:17] Oh, no. I mean, when we shut down, we shut down Wednesday, March 18th and I’ll never forget it. It came so fast. And, you know, maybe it was slowly turning and other people were able to be more on top of it than we were, but we knew people were still in crisis. And so we wanted to provide the care as long as we could. But once, you know, it was a state shutdown, then we had to make the choice to shut down. But we thought we would be back in a couple of weeks.

Karl: [00:05:49] Yeah. So what were the options to the family members of the caregivers once, you know, the center wasn’t available and open? What were some of the things that people were having to do to continue to give care and support to their loved ones?

Aysha: [00:06:06] Well to keep people safe just as we have done, most people have to hibernate in their homes. And, you know, they have the longest stay at home order and it changed often. You know, first it was 30 days away, and then all of a sudden it just kept getting pushed back. So, these people are still at home and doing the best they can with their loved one.

Karl: [00:06:30] So that raises an interesting question. I’m sure you keep in contact with others and in the same industry, same business. What were some of the things that people were doing and what are things that people are doing now in their businesses that specialize in caring for the elderly?

Aysha: [00:06:50] Well, you know, even the, you would have thought that people may still needed services. But I do know that it impacted the home health industry as well. People didn’t want individuals in their home, which is understandable. One thing that we did to pivot was, or at least just keep their loved one engaged, keep them stimulating with their loved one mental
stimulation, is we provided activity packets, we had to do that through our Facebook page. And we did send out an email to families. We had a pastor that’s been coming to our center, providing devotion. I had been open six months and he came and blessed us and had been providing devotion with our participants for all that time. So he also provided us a devotion to share with them. You know, and that was just ways that, you know, to help people stay mentally healthy, hopeful, and engaging. But it was very limited of what we could do, especially not being able to go in people’s homes.

Karl: [00:08:05] So once you’re in this situation and you can’t, you’re not allowed to reopen the center yet at that time, what were some of the things you were thinking of as the options? Walk us through some of the options that you might’ve considered, even if you didn’t go down that path. And what were some of the, what are some of the options you’re you’ve explored pursuing?

Aysha: [00:08:27] Well, to be honest Karl when it first happened, I was in my own space of mental clarity. You know, finding mental clarity. You know, letting go of 20 employees and almost 80 families that don’t have care right now. I mean, you can imagine the weight that someone has to carry with that and it being out of your control. So, I had to really just sit with that for, and it took me a couple of months before I could figure out what I really wanted to do or how we were going to pivot. But sometimes rest is the best place to get clarity. And so I got plenty of it for two months. You know, whether it was, you know, depression or just overwhelmed and, you know, a lot of fatigue, emotionally drained. But I woke up from that with a great perspective. I say, you know, God gave me a good download of how to move forward.

Rico: [00:09:37] You know, it’s funny. I’ve heard this, this remark about how covered has paused people’s lives, right? How they become more in tuned with their kids, with their family, because they’re forced to be in the same area, same place. And even how some people look at their work in their job and it gives them that forced retreat like you just mentioned. Where you’re able to look at life and what you’ve been doing, where you would not have been able to do that before, right? I mean, would you have been able to just sit down and say, you know what, I needed a three day weekend retreat, and just see what I’m doing with this business. Would you have done that before?

Aysha: [00:10:17] You said a three day or like two months retreat? Yeah, with just me and my son here doing digital learning and you’re right. You know, It’s interesting. A lot of people have, you know, you see posts and it’s unfortunate that people are going through this and it’s not been well for them. For me, I just wanted to find, the clarity in how to pivot in a positive way. And it’s allowed me to do that, allowed me to be with my family, like you said, Rico. And I’ll explain that with some of the services that we have launched. But that’s, those are the things that we can’t ever get back. Those moments.

Karl: [00:11:06] It’s true. Yeah. We, I noticed a lot of small business owners, when this started were not sure what to do cause they came so fast. And we had introduced a bridge plan to
people to just simply figure out your breakeven. Figure out how to reduce expenses that make sense for most people. We wanted them to figure out how to increase income and then that’s kind of stabilizing the base. The part that folks started struggling with is one, what kind of conversation, we called it disclosed. What kind of conversations do you need to have with your employees, if they had questions? Your clients and your customers, with your community, how do you stay engaged with them while no one knew how long you were going to be closed and what was going to happen. But then as people started to push their way out of this, it got back to G, get working. Get out there, start, don’t just sit in the turtle shell. But you know, your competitors and other people are doing that. And the ones that started hustling, working, figuring out so many new business models were being created. So many innovative ways to maintain their business, offer new services, find new clients. And the E, the last part of the bridge plan E, was talking about excelling and how do they prep themselves to excel going into the future. Now I know we’ve chated a little bit. How do you see the industry changing that you’re in and what opportunities do you think that you can start moving into to help service that client base that you had, but in a different way, with social distancing, and masks and all of these things that’s creating these barriers.

Aysha: [00:13:03] And, to mention the technical challenge with the population we serve. So we’re still a little bit, but it’s providing care for them in a different way. And that’s what we are doing. And so, when I woke up from my slumber, it was, I have a building, I have a commercial kitchen, I have vehicles, what can I do with it? And that’s what we started working towards was how can we use what we have? You know, to your point about cashflow and cutting back expenses and things like that. You know, it’s even though you’re reinventing the wheel, you still have to be cautious of the investment because of the limited cashflow. And so I had to make sure I was using what I had. And so that’s what we did and we started a home delivered meal service first that was just developed to provide meals for our previous families that were enrolled in the program. Because again, no one thought that this would last that long. So we still had all of their belongings at our center. So that was our way of just seeing them and being able to say hello, take them their belongings, take them a meal. Put our eyes on them. We tried to social distance as much as possible, but that’s hard to do when you have a center full of love and hugs, you know?

Karl: [00:14:45] Yeah.

Aysha: [00:14:46] But we’re moving forward and just looking at what is the need. And the need right now is caregivers are at home and they need support. They don’t get the respite care that they used to get anymore.

Rico: [00:15:08] And you find that, are you finding it easy enough to work with them to be able to do, with the caregivers? You know, with the existing care caregivers I’m assuming.

Aysha: [00:15:21] Is it easy to work with them?

Rico: [00:15:24] Right.

Aysha: [00:15:29] Yeah. It’s easy to work with them. You know, they’re at home. They don’t mind that phone call. They’re glad to have it.

Karl: [00:15:39] So if I hear, if I understand right, a caregiver would drop off their loved one at the center. They’re able to go to work. They are able to do other things and so on. And the center and your staff is able to fulfill different care needs that they might need. And so now that they’re also the primary caregiver and they don’t have that option. Are you describing a system where you support the caregiver? Arm them with the skills, experiences, tools to provide better care for their loved ones while they’re having to be the primaries to do that for the foreseeable future?

Aysha: [00:16:25] Yeah. Ultimately it will be a caregiver resource center. Where we have vetted resources that are available to them all in one place. Because right now it’s very fragmented. And which could discourage anyone from trying to find the resources and the care that they need. So it’s having a compiled list of care providers, vendors that want to support the caregiver. Within the center though, we’ll be able to provide some events, but we’ll have a limited attendance with the virtual component because there’s still a lot of people, you know, that aren’t coming out. But we want them to still be able to participate. And, what we will do is have events around self care. But also have experts speak to them on how to continue to care for themselves, a health care professional. And then there’s some education, that I have trained. One is powerful tools for caregivers and the other is dealing with dementia. Both I was certified through the Roslyn Carter Institute, because they do a great job at providing the education and the tools. So we’ll just be able to bring that to them. And again, still have both components an in person and virtual option for that. So I wanted to be that one place that you can go to and find your, what’s gonna equip you as a caregiver to better take care of your loved one.

Rico: [00:18:09] You know, that’s interesting because when my, God bless them they passed away, my inlaws lived with us, my wife had to find services. She had to call a dozen different places in the state of Georgia, different services, different senior services and stuff. And there was not one place that she could pull these things together from. There were individuals, that would say sometimes you could go here, go visit this website. But not someone that can actually do it for them or become the concierge. If you will, of senior care, to be able to provide that service to her. She had to do all the leg work. And it was I’m sure for everyone, it’s almost like reinventing it every single time, but it sounds like you are able to not only provide some of the services, right, but also be able to pull it together for them. I would imagine.

Aysha: [00:19:05] You know, these are things that we did for the family caregiver that was dropping their loved one off anyway. You know, if they came in with questions or needed assistance with something, then it was our job to find it for them. You know, because this is a challenging moment, you know, when you are taking care of a loved one with a cognitive or physical impairment and either you’re still working, you’re not taking care of yourself. And so it’s
not that we don’t want to take care of our senior, because we love our senior gems, but we do also understand the burden of caregiving and we want people to relieve themselves of the guilt and take care of their own mental health.

Karl: [00:19:56] I think you’re highlighting something really important for folks to think of. In the past year there’s been several business owners that I know that either had to sell their business or consider stepping away from it to care for a loved one. And when they didn’t know what options were available to them, they thought the only thing they can do is to shut down their business or to sell it. And, you know, as I started learning about the services that were offered, just more people being aware that there are options there that people could leverage that could help them with that, help them get the answers. But I would remember some folks spending hours and days going to the wrong place for the wrong information, struggling through that. And I love this idea of a center where this information is happening. And sometimes people could plan ahead. If you know, a family member is moving to town and has needs, you could start the training. You could start educating, start pulling those resources together. Especially as people tend to leave the cold of the north than move down south more. That’s something that happens and it’s hard to find good places where you can get that information and get that support and help. So I think you’re tapping in. I’m curious though, you know, every other business, restaurants started Ubering and different doctors are doing virtual appointments. How do you see technology playing a role in this? And how is there a specific thing that you have adapted to what you used to do live or in person, but have shifted leveraging technology in some way?

Aysha: [00:21:49] Well, we will have to of course have the virtual component. So we’re still working on that. I have a little bit of time, you know, we are figuring things out still. But putting down our systems and foundations and making sure we launch correctly. We’re still here to help in the meantime, but yeah, we’ll have to. And see in our challenge will be as not just being able to provide the virtual component, but then ensuring that the person on the other end has access to that.

Karl: [00:22:24] Yeah. Knowing how to receive it. Well, I know there’s a large scale experiment happening in the school system right now. Where they’re figuring out how to digitally learn and do things digitally. Just recently ordered are these pads where kids could write and draw on and it translates over to their computer. And that would normally be, it’s up to you if they could have the luxury. But now, I’m already seeing how the kids are learning digitally is starting to transform. So I’m a little scared of what the future is going to look like because we’re going to have really fully, digitally native kids that are learning once we get through this period of transition.

Aysha: [00:23:10] But thank goodness we have the platform, because if we didn’t even have the platform to build off of, we would have been in real dire straights.

Karl: [00:23:20] Absolutely. But I think you’re highlighting, we’ve been focusing on the kids. And maybe we need to expand that focus to the elderly and what services can be delivered digitally
and how do we help them cross that gap more effectively. But I could see people showing up and helping people navigate, you know, virtual reality, augmented reality, possibly and all sorts of cool technologies with new applications.

Aysha: [00:23:52] Yes. You know, I do want to, you said something interesting earlier about, helping families prepare. And the one thing that we want to assist families with is being proactive versus reactive. You know, a lot of times we will get calls of in crisis mode and then you’re struggling to pull all these pieces together. So it is how can we give them the tools to plan and prepare properly.

Karl: [00:24:32] What would you advise someone? If I had a family member that was, let’s say relocating to town, and what will be things that loved ones and children could do earlier to prepare. If they know that in the upcoming weeks or months or year, they may have to care for a loved one. What are some of the suggestions you’d give folks?

Aysha: [00:24:56] Well, I think sometimes people have to make that decision and their house isn’t ready for the parent. I mean, one of the first questions is how will mom or dad be able to navigate throughout the house if they are using a walking device. But even before that, we had a lot of adult children. You know, whether it’s, you don’t have the choice or not, there still needs to be a certain level of sensitivity to it. Especially when you’re moving a parent from their town, their friends, their church, everything that they know to a whole new environment. And so you have to be sensitive to their mental health and wellbeing. So it’s how can you get and keep them engaged and involved, no matter what stage it is. So, you know, if they are a fairly independent senior, but just can’t stay safely in their home out of town anymore, you know, how can you keep them engaged in the community? That stimulation helps people with cognitive impairment. It gives them meaning. So we need that. They don’t want to just sit in someone’s home. So it’s researching, first of all, you know, is your house equipped, but then what is in your community that can keep your parent or loved one involved. You know?

Karl: [00:26:33] That makes perfect sense. I like to think that, you know, there are resources out there that can help guide people through this. I’m always curious of, have you come across any instances where you know, you see people really do a great job of preparing that and stepping through that. Are there, is there a trigger or things that people might do and conversations they have with their parents sooner? How do you, how do they even begin that conversation?

Aysha: [00:27:11] You know, that’s a tough one, Karl. Because first of all, you find out how collective your siblings are and who’s the actual care, the financial burden. You know, we always recommend having a family meeting prior to. You know, so that you can identify which siblings are willing to take on what. But yeah, you and I both know those are tough conversations to have with your parents and they aren’t the generation of just sharing.

Karl: [00:27:47] Right. Yeah.

Aysha: [00:27:50] I think more importantly is what can we do now as we sit in our generation to make sure our kids don’t have to go through what some of the adult children are going through now.

Karl: [00:28:07] Very, very good point. Well, I tell you, it’s been fascinating listening to another business owner who’s journeyed through this. And, but I am really excited seeing how you’re figuring out new ways to serve the community and your clients and the families, the family members of those clients there. And as you continue evolving, I definitely want to keep in touch and just learn how it’s coming along. But if folks wanted to just learn more about this and learn what you’re doing, how can they reach out to you and learn more?

Aysha: [00:28:45] Well, we are still in our same place in Snellville. We sit directly behind the Lowe’s off of scenic highway, so they can always find us there. Monday through Thursday, 9:00 AM to 4:00 PM. But a phone call, I know people aren’t just getting out. So they can also give us a phone call at (678) 691-1610. And then follow us on Facebook at McKinley GA.

Karl: [00:29:18] Fabulous. Do you have anything coming up, that in the upcoming month or any, what do you have coming up for the community that you’ve made that they participate in?

Aysha: [00:29:29] Well, we are going to kick off and we will have this on our Facebook page. We’re going to kick off in October National Family History day. So the whole month of October, we’ll be surrounded around family history and learning about your family history and what you’re leaving as a legacy. And then in November, it’s National Caregivers Month. And that’s when we will have our ribbon cutting. So they can find that information on the Gwinnett Chamber website.

Karl: [00:29:59] Perfect. Perfect. Well, I want to thank you. Aysha Cooper, owner of McKinley Caregiver Resource Center in Snellville, Georgia, right behind the Lowe’s on scenic highway here in Gwinnett. And if you are interested in reaching out to her, you’ll see some of the ways to contact her on the website and the show notes for today. So I just want to thank you for sharing your journey through this. And I think you could serve as an inspiration if there was an industry that was hit hard by this, it would definitely yours. And taking the pause, which people need to do for themselves as well as to strategize. One good tip, and then really figuring out different ways to serve the community, putting a plan in place and going out there and doing it. That’s what I love about small businesses. They’re forced to be creative, to innovate quickly, fast. And they’re able to do that, and that’s why it helps drive our economy. So thank you for that and sharing today. I also want to thank our sponsor, Hargray Fiber, who continues to sponsor the family of podcasts. Rico, the podcast, that we currently have going, what do we have coming up on those.

Rico: [00:31:19] On the other podcasts? Well the Ed Hour is in, we’re looking for a guest right now to talk about COVID and the school opening. So we’re going to be scheduling something in the next few weeks on that. And how that’s working for private as well as public schools. And, for Peachtree Corners Life we have a few things in the works for that we’re going to be putting
together. But I know the Capitalist Sage has several more. We’re looking at the former owner of Noble Finn, Cliff Bramble. Also have a podcast Friday morning, actually that we were putting together with Link Dental Care, and Dr. Shyn that’s going to tell them about how the dental business took a hit pretty much during this COVID. But also on how they had to deal with work. You know, if you have it too thick, you really have to find the right dentist that can always do the right job safely for you. So yeah, a lot of good stuff.

Karl: [00:32:14] We have some marketing experts coming, joining us too later on in September, as well as working on some guests to talk to people about how to navigate their decisions around their businesses as COVID-19 is happening and everything else. So we’ll continue to do some of those really interesting things. The magazine Rico?

Rico: [00:32:40] Magazine’s out. I mean, it’s been out for a week. We had a great cover. Great story hit 19,000 plus homes, their mailboxes. So happy to be able to get that out. We are working on the next issue. So nothing ever dies here, right? The deadline continues. We’re putting out a pet issue for the next issue. But we’re also putting, so it’s going to be a pets and their people as a pullout in the magazine. We’re also looking at great backyard retreats because everyone’s sort of still stuck at home in a way they may not be traveling, but maybe your backyard is the best place to be for that time when you’re home. And we’re looking at pulling together a feature story about getting several dozen people or more, almost 50 people sharing what they’re thankful for this time of year. Even in this time of COVID-19, you know, we’re all thankful for our families, for close friends that we have. But what else are you thankful for? You know, and that’s what we’re trying to get, and we’re going to curate all that together and publish that in the next issue as well. So that’s, it’s going to be a good packed issue with a lot of stuff we’re working on. And that’ll be out the first week of October, which it seems like a long time from now, too. So I dunno, it’s going fine.

Karl: [00:34:02] And since you’re one of the hardest working with people in Peachtree Corners when you’re not putting out a magazine and when you’re not doing a podcast, what do you spend your time doing?

Rico: [00:34:13] Mighty Rockets where we produce those podcasts. We have the magazine, we do a lot of the social media product videos. A variety of things online. So digital content, producing blog posts and all that stuff. Pretty much, we find, we work with clients, see what they need. And then we put together a package that works for them. Because you know, you know how it is. Not every client needs the same toolbox or the same tool. You don’t need a hammer on everything. So we look and see what the client has and where we can help them to get further along in thier, especially in their online reach right now.

Karl: [00:34:49] Well, I definitely recommend. I said, I definitely recommend that people think about ways to market their business differently. We’ve moved to a virtual world and all of the things are evolving and getting your message out about the new things that you’re doing in your
business is really important. So figuring out how to do that and getting experts to help you with that is going to be really important.

Rico: [00:35:13] And Karl, you are the man though, that if someone’s looking for an exit plan or someone was looking to get into a new business, I mean, you’re the guy. So, you know, why don’t you tell everyone about how you work that also.

Karl: [00:35:27] Yeah, Transworld Business Advisors, where we help people with finding the businesses to buy, we help people that are in an existing business looking how to sell it the best way to do that, and more importantly, just help people planning through that. At the end of the day the best way for a business owner is to have a plan on how they want to exit, and we can help them walk them through that. We do evaluations for people. We help them consult on their business and you can reach us at www.TWorld.com/AtlantaPeachtree. Our office is in Atlanta Tech Park, so you can stop by there and chat with us. And we continue to want to serve the business community by producing and sharing these Capitalist Sage podcasts with folks so you can follow us on all of your streaming platforms, iTunes, you can follow us on Facebook, iHeartRadio. And the last thing I’ll say for today is we’re sitting here at the end of August in a few months. There’s a really important time coming up. And we just encourage everyone register to vote. It may be a little bit different this year. So if you want to request absentee ballots go on the secretary of state website and request that. A lot of the polling places will be open by now where that is. And this is a year where you should definitely participate in political process and make your voice heard. This country is going through a lot right now and every voice should be counted and we need to help support people to be able to do that, so.

Rico: [00:37:01] Or that if you’re going to be doing that mail in ballot, do it early. Don’t wait until the week before, because they ain’t going to be counted.

Karl: [00:37:08] So that’s right.

Rico: [00:37:09] Do it early on. Do it now, request that ballot now and put it out as soon as possible.

Karl: [00:37:16] Absolutely. Well, thank you everybody for joining us on the Capitalist Sage Podcast. Everyone be safe and be blessed. Take care.

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