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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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CMX CinéBistro Reopens. Popcorn time!

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As if the holidays aren’t enough to look forward to, CMX CinéBistro at Peachtree Corners Town Center reopens on November 24! With precautionary measures in place and new policies implemented, CMX CinéBistro is excited to welcome you back from a safe distance.

The nostalgic experience of movie date nights, box office releases, the smell of movie theatre popcorn and the announcement to “sit back and enjoy the show” are all waiting for you. The lineup of movies you don’t want to miss include Let Him Go, Tenet, Freaky, War with Grandpa, Honest Thief, and Elf. CMX is offering new releases and holiday classics to make your return one to remember.

While you enjoy your movie, you can kick back with a classic meal or cocktail from CinéBistro’s new limited menu. As previews are shown, start with an appetizer such as the popcorn chicken or truffle tots. Once the movie begins, move on to your main course of a 14oz NY Strip featured meal or the house-made veggie burger paired with a mojito or beer on draft. As the movie comes to an end, end your night with bottomless traditional popcorn or fan-favorite movie candy.

Enjoy the magic of cinema with special savings! Come on Tuesdays to experience Tempting Tuesdays and save with $5 movie tickets and chef-crafted combos for $18. As a token of appreciation for all medical heroes, free movie tickets on Sundays are offered to all front-line workers. Can’t make it on Tuesdays or Sundays? Special prices for all weekdays are offered.

New age policies are in place such as guests 17 and under must be accompanied by a parent or guardian for R-rated films with ID required and children 12 and under must be accompanied by a parent or guardian at all times when visiting the theater. CMX CinéBistro is also offering private screenings to make your experience back feel as safe as possible. Bookings for a private screening for you and your loved ones to celebrate the latest occasion are available as part of CMX CinéBistro’s efforts to make you feel comfortable upon your return. You can begin booking now!

Join us for an experience we know you’ve missed this holiday season! To receive more information and details about the precautionary measures in place, click here.

Source– Press Release by Peachtree Corners Town Center

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City of Peachtree Corners Receives Silver Award for its Business Newsletter

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The city of Peachtree Corners won a silver category award for its Peachtree Corners Business Newsletter project in the Magazine and Newsletter category of the International Economic Development Council’s 2020 Excellence in Economic Development Awards Program. The honor was presented recently at an awards ceremony during the IEDC Annual Conference.

IEDC’s Excellence in Economic Development Awards recognize the world’s best economic development programs and partnerships, marketing materials, and the year’s most influential leaders. Thirty-five award categories honor organizations and individuals for their efforts in creating positive change in urban, suburban, and rural communities. Awards are judged by a diverse panel of economic and community developers from around the world, following a nomination process held earlier this year. IEDC received over 500 submissions from four countries.

The city of Peachtree Corners started a monthly business newsletter in April 2020 during the
COVID-19 crisis to establish 2-way communication with the business community. The publication is in its fifth month and has already increased communication between the business community and the city. It is sent via email to approximately 4,000 business people in the city. People have taken the opportunity to ask questions about a variety of topics from alcohol licenses to special events at the Town Center.

“These challenging times require extraordinary effort to support the business community,
especially small businesses,” said Mayor Mike Mason. “The Peachtree Corners’ Business Newsletter was developed to address the current crisis and the city’s critical concern for the local business community. Kudos to Economic Development Manager Jennifer Howard for creating a very timely and highly informative resource that, we believe, has contributed to the sustainability of the local economy.

The newsletter highlights job growth, company expansions, and new businesses coming to town. In his column, the mayor speaks directly to the businesses, providing data, and some reassurance that the local governments are working to assist them.

“The winners of IEDC’s Excellence in Economic Development awards represent the very best of
economic development and exemplify the ingenuity, integrity, and leadership that our profession strives for each and every day,” said 2020 IEDC Board Chair and One Columbus CEO Kenny McDonald. “We’re honored to recognize the more than 100 communities whose marketing campaigns, projects and partnerships have measurably improved regional quality of life.”

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Choosing, planning and Growing a Business, with Barry Adams, owner of Peachtree Awnings

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The Capitalist Sage podcast

What to consider when starting a business. How to choose the business for you. How to consider when planning your first three years of business. In this episode of the Capitalist Sage Podcast, Karl Barham and Rico Figliolini talk with Barry Adams, founder, and owner of Peachtree Awnings and Tennessee Awnings about his experience in the business world. Barry shares some insightful tips and tricks to help any small or large business owner through their journey through entrepreneurship.

Related Links:

Websites:
https://www.peachtreeawnings.com
http://www.tennesseeawnings.com
Facebook:
Peachtree Awnings
Tennessee Awnings
Phone Number: (770) 409-8372

Where to find the topic in the show – Timestamp:

[00:00:30] – Intro
[00:01:58] – About Barry and Peachtree Awnings
[00:07:36] – Learning from Experience
[00:10:20] – Making Business Decisions
[00:12:26] – Impact of a Formal Education
[00:14:59] – Business Impact of COVID
[00:17:31] – How to Make Your Business Thrive
[00:23:08] – Making a Business Plan
[00:25:31] – Learning New Things
[00:30:19] – Looking to the Future
[00:32:44] – Innovations
[00:34:17] – Growing Through People
[00:36:55] – Helping the Community
[00:41:23] – 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 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’re you doing
today?
Rico: [00:00:49] Hey Karl. Pretty good, beautiful day. Thank God the power’s on versus last
week. Before we get into the show, let me introduce our lead sponsor Hargray Fiber. They’re a
great Southeast company that works in fiber optics and IT management working to make you a
business sound and be able to communicate with the rest of the world. Whether it’s, you’re at
home teleworking employees or in office, cause COVID is still going on, right? So many different
people are working it differently. And here in Peachtree Corners, they’re very involved. They’re
involved with Curiosity Lab that Peachtree Corners. They’re involved with the city. They’re really
in tune with the community and that’s how they are with every community they’re in. So unlike
the cable guy, these guys are here right in the community that they’re working in. If you need
them, they’re there for you. So any business, whether you’re small or enterprise size, they can
work the systems for you, provide the office tools that you can work with as well. So visit them at
HargrayFiber.com and find out a little bit more about our lead sponsor. We’re thankful for them.
So cool.
Karl: [00:01:58] Sounds good. Well, thank you Rico for introducing our sponsor. Today’s guest is
Barry Adams, CEO, and founder of Peachtree Awnings. Local, small business that’s located
here in Gwinnett County and one of the business leaders in the community that we’re glad to
have as a guest with us today. Hey Barry, how are you doing?
Barry: [00:02:20] Great Karl. It’s good to be here.
Karl: [00:02:23] Good. Why don’t you introduce yourself a little bit? Tell a little bit about yourself
and what you do.
Barry: [00:02:29] Yeah. I’m Barry Adams the owner of Peachtree Awnings and Canopies I own
the local shop and also Tennessee Awnings up in Nashville service and middle Tennessee up
in the Nashville area. So we are a manufacturer of custom commercial and residential awnings
of all shapes and sizes. We serve the local Atlanta area, but we go outside of Atlanta too. So
we’ve got a pretty good reach. And we’ve been in business for 15 years. I started the company
in 2005. And then acquired an existing awning company in Nashville in 2012. So I’ve had that
shop up there in Nashville for eight years now, and 15 years here in Atlanta. So it’s been a labor
of love. I can tell you that any small business owner, I think, would say the same thing is that,
you know, you do it and you do it because you really are passionate about your product or your
service and whatever you do. You gotta dig in everyday in kind of the same way.
Karl: [00:03:40] So I’m curious, did you grow up in a small business family? What was, what did
you do before?
Barry: [00:03:46] Well, that’s great question, Karl. Actually, my grandfather had the
entrepreneurial spirit because I think he had four or five businesses by the time he was in his
mid forties. A couple of restaurants to his name, ended up having a landfill. And this is all in the
Southern California area. And so he definitely had the entrepreneurial spirit. You know, my
mother’s side, my grandfather on my mother’s side owned a grocery store in the Southern part
of Illinois. And so he was a, both a farmer and a grocer. And so I think I come by it naturally, the
Apple doesn’t fall far from the tree. So it definitely was in my genes, I think, to be a small
business owner.
Karl: [00:04:33] So when you were deciding to start off, what were you considering and how did
you come to that decision? What were some of the factors that you considered?
Barry: [00:04:40] Yeah, I was, it was 2005 and I was in my MBA program, executive MBA
program at Kennesaw state and I knew I wanted to start a business and wasn’t sure exactly
what I wanted to do. I was working with a business consultant that was pointing me in different
directions. I ended up buying, actually buying a franchise business. I got close with several
businesses. I looked at sign businesses. I really tried to give myself a lot of green space, a lot of
greenfields to look at a lot of different businesses. I looked at non-invasive skin procedures. I
looked at a lot of different things and got very close with sign businesses, but I wanted
something a little bit more differentiated. And so they said, how about awnings? And I had never
thought about awnings, never had really even looked at awnings. But I’m an engineer by
education. And so the more I looked at it, I said, I think I can, I think I could do this because you
design the product that you end up building and installing. And so it fit my skillset particularly
well. And so there in January of 2005, we kind of set sail having never built an awning or never
installed an awning. I bought into a franchise business and they educated me about how to build
awnings and how to install awnings. We climbed that learning curve very, very, very fast. So it
was really a challenging time, that first three years of being in business. Of course, the
recession started at like two double ’09. So shortly after that it was, you know, it was a little bit of
tough sledding.
Rico: [00:06:27] Well, I’ve got to give a little testimonial shout out to Barry because I must have
been one of the first of the half dozen of regional clients that Barry had. And it was beautiful. I
think it was a summer. It was definitely a summer day. And you put in the awning that I still have
15 years later. Still working, retractable working, and I’m not a maintenance type of guy. So the
cables might be a little rusted and stuff and the fabric might be a little bit dull, but it’s working
fine 15 years later.
Barry: [00:07:04] I can’t tell you how much we appreciate that too Rico, because at that stage in
our career, we, you know, in our business development, I didn’t have any orders and I didn’t
have any customers. So you were, you know, every time I came back to the shop and I had an
order, you know, it was time for celebration really. Because we didn’t, we did not have any
customers at that time. And every time we added one to our, you know, to our stable of
customers, we were really excited. So great times. Thanks for that.
Karl: [00:07:36] So I’m curious about that first year. Is there anything that you’ve learned that if
you wish you knew someone told you about in that first two to three years, about business,
about being a small business owner that you’d pass on to someone else starting on?
Barry: [00:07:54] Well, yeah, a couple of things come to mind Karl, one of the things is, I think
you can plan to be big, but think small starting out. Think small. I bought used office furniture. I
bought used trucks. People want to go, a lot of times they want to, you know, want to buy, have
the biggest, best or newest anyway, the newest and best of everything. And I would say think
small, plan to be bigger, but think to start out think small. Because you can always scale it up
from there. Based on your success or your, you know, your volume. The other thing is of
course, be a planner and I can’t emphasize that enough on the small business side. Be a
planner and always be thinking about that next step that you want to take. It doesn’t have to be
five years out there, but it definitely has to be 12 to 18 months out there. And then think about
that next step. Think about it like you’re, you know, crossing a river, a very, very turbulent river
and you have to step across those rocks very carefully as you cross from one bank to the other
bank. Now, once you start to cross the river, you can’t go back to the other bank, right? You
know, that’s not an option. So, you know, I often say it’s not about making all the right decisions.
It’s about making the decisions that you make right. Once you make a decision. Don’t worry
about whether you, well, have I made rights, make it, try to make it right. You know, and you’re
not going to make every decision 100% right. But I can tell you that if you’re making eight,
seven, eight, nine decisions out of 10 or 80 out of a hundred or 90 out of a hundred correctly,
you’re going to be in rarified air, right? You’re going to be among those small business owners
that are really, really super successful. So it’s not about making all the right decisions and don’t
agonize over. Wow, you know, once you have the information that you have and frequently it’s
incomplete, right. And we don’t have the benefit of having the whole, all the puzzle pieces in
front of us. But once you’ve got enough information to make that, make the decision and then go
about making it right.
Karl: [00:10:20] It’s actually, I can talk about decision-making even at the beginning. What would
you advise people that are struggling with making decisions. To get it right or wrong. But you
know, a lot of folks can’t even make the decision to buy that business, start that business grow,
invest, make that hiring choice. How do you get through that?
Barry: [00:10:42] Yeah, it’s that, you’re right. That is probably the toughest decision because
you’re now, you may be leaving something that’s safe and secure. You may be leaving an
income that’s a known quantity. Which I was leaving something that was very insulated and
insular and embarking on something that’s very uncertain and very unknown. And that’s a very
scary thing. You know, I think it’s important to make sure, obviously that you’re wall capitalized,
you know, that you are not embarking on something that you can’t sustain through the most
difficult period of your business tenure or your business career. And you got to make it through
that first year years. And I can tell you factually that I did take a plug nickel out of my business
the first three years that I was in business. Now that’s a very, very difficult you’re like, well, how
did you do that? Well, make sure you’re well-capitalized and that you can sustain yourself. You
can get real skinny, you know, for a period of time, but you’ve got, you still have to put food on
your table. You still have to pay your mortgage. And so you have to from a personal standpoint,
make sure that you can sustain yourself through those first three years. And plan, really, almost
to the effect that you’re not maybe not going to take an income for that first three years. What
does that look like? Can you sustain yourself through that first three years without taking any
money out of your businesses? There’s a likelihood that you’re going to have to, anything that
you make, you’re going to have to plow back into the business, particularly in that first three year
period of time.
Karl: [00:12:26] That makes a lot of sense. And that’s good advice for folks. You mentioned that
you got an MBA, what effect and impact do you think that that had? A lot of small business
owners don’t get that formal business education. Do you think that’s impacted how you
approach your business?
Barry: [00:12:45] Well, first of all, you know getting my executive MBA at Kennesaw was
definitely a catalyst to me starting my business. I think the Genesis of me starting my business
began as I embarked on that program. And so it was definitely a catalyst for me. I think you
know, I pull some parts or pieces of my MBA program every day, sometimes unknowingly. You
know, but I draw on that experience. You know, I think that the best life experiences, combine
that kind of formal education that you got in the classroom and you can go back as far as you
want, with the practical knowledge that you gained when you’re in the field or when you’re
practicing. And that goes for everything from, the first job that you may have ever had in a fast
food restaurant or cutting lawns. And so you learned something when you were in the
classroom, but that’s formal education without practical experience is almost useless, right? It’s
very antiseptic. It’s very institutional. And so you’ve got to combine the formalized, the education
and instruction that you get with practical knowledge. If you only have practical knowledge, then
it had no frame, right? It had no real design to it and it had no organization. It didn’t step you
through things sequentially. So I always like to think that my best, you know, my best
experience comes from the formalized education that I got and then the practical things that I’m
learning out in the field or through the school of hard knocks.
Karl: [00:14:33] I agree. I notice that a lot of folks, and I meet different types of business owners,
the ones that have formal education. What I notice is they’ve got, they avoid some basic mistake
things that helps kind of guide them. But also they also feel more confident and have a handle
on unknowns being thrown at them. So take 2020.
Barry: [00:14:57] Right. You know, you’re right.
Karl: [00:14:59] You’re running the business, things are going good. And then, how soon did you
know something was happening related to coronavirus and so on. And when did you start
thinking about the possible impact on your business?
Barry: [00:15:13] Well, I think everybody, you know, kind of woke up in mid March and said, my
gosh, what’s, you know, what’s happening? What’s happening here? And it was very uncertain.
We wanted to protect our associate base. We want to protect our families. And then early on, I
guess I would say, you know, in the first couple of weeks in April, about 30 days after we’d
gotten into the Corona or pandemic environment that we. You know, I pulled the audience, I
pulled my associates and I found that they really wanted to work. I mean, of course they really
wanted to work because they knew that their livelihood and income was at risk if we were to
stop, you know, stop work for any reason. We were fortunate that we had projects, orders to fill.
And so we had work that needed to be done. And so I can’t say it was business as usual, but
the word that I kind of continue to use with my team and with the people that I talk to is balance,
you know. I try not to be fearful of the current environment in that we still have a job to do, and
we try to press forward. But neither can we be cavalier about the threats and the things that are
happening out in the marketplace. And so we have to have our head up all the time. Just like
you’re on a ball field, you have to have your head up and on a swivel sometimes to make sure
you’re not going to get hit broadside from somewhere. But nor can you be redisant or you can’t
be fearful or tentative. And so we’ve tried to strike that balance. We’ve tried to protect our
associate base when we go out to projects, certainly for sure residential projects. You know, we
mask up and we go, when we’re in people’s homes or around people’s homes, we make sure
that we’re taking the proper precautions. It’s not business as usual. But we’re pressed forward
and it’s not easy. But I think that it’s suited my associate population that people really, really
want to work. And we’ve been able to make a lot of progress this year and that’s not been easy,
so.
Karl: [00:17:31] We noticed a lot of, this year, at the beginning we talked a lot about a bridge
plan. And it was just simply when this hit a lot of businesses. What do you do to get through this
and empower through and excel? And in the bridge plan, it talked about, you know, making sure
you knew what your break even was and reducing expenses. How do we figure out ways to
pivot and increase income with your business as well as how do you communicate and stay
contact with your customers? But the last two, G and E, was around get working. Like just get
out there and start, you know, when other people are wondering what to do the strong, they’re
gonna figure out a way to do that. And hopefully it leads you to excelling. When you understood
what was happening, what were some of the things you decided to do in your business to try to
not just survive this, but actually to thrive?
Barry: [00:18:23] Well, you know, we did talk, we moved, actually moved our shop in this
environment. We moved up to Lawrenceville. We moved our shop from Norcross to the
Lawrenceville. And so we, there was an opportunity there. The SBA has been helpful. Gave us
a little bit of tailwind. I always say it’s all about the hustle. You know, it’s all about the hustle. You
know, and, I like to think when other people are at home with their feet up on the coffee table,
I’m making that last sales call of the day. And my team is making that last sales call today or
Friday when some people are knocking off at three o’clock, you know, I’m going from whistle to
whistle, you know, and I’m going to go all the way to five o’clock in the evening. And, it’s all
about work and hard work and sweat equity. And the gritty and gutty people in this world
survive. And that’s, I’m a grinder and I just don’t know any other way around that. And so, and in
this environment, I think you can just need to, you need to retrench and look for opportunities.
I’ve tried to be an opportunist and that’s a hallmark, I think of my business career is just trying to
be an opportunist. And so when other people, other businesses may be retreating, you know,
that’s a great time to forge ahead because they may be either pulling back from a marketing
standpoint or a sales standpoint. And so going forward, really charging forward or finding that
pathway is really, really important.
Karl: [00:20:04] It’s interesting. As you said that, I was suggesting to some business associates,
they had strong businesses going in, that it was a time to double down and reinvest and there
were some simple things. It might be training people. If you were shut down for a month, what
training did you never have time to do before that you could implement? Marketing. What a
better time to go talk to more customers, communicate, launch campaigns cause those
customers are out there. But when everybody was quiet, looking at charts every day, you know,
what messages were they thinking about as far as, you know, ways to have shade in backyards
and different things like that. And who’s communicating to them through that. What are some
other things you see people that have really thrived through this and are really poised for
breaking out in the future?
Barry: [00:21:00] Yeah. And you brought up some great, great things, Karl. You know, training
and education and reinvesting equipment. Of course, if I go back in my business career now,
this is not, I say this is not the first difficult economic time that I’ve encountered in the lifespan of
my business. Because as I said earlier, 2009, 10 and 11, we were in the throws of a real, you
know, real recession. And so, again, while other people were pulling back on marketing dollars,
I never cut my marketing budget, not one dime. You know, when other people were looking to
reduce head count, we never reduced. We never reduced head count. Take those people and
see where they’re going to be best utilized in your business. Be a planner, I’d make a plan.
Every single, business year I do not go into the ensuing year without a business plan. And so
this time of year it is the heart of my business planning period. And so November, December,
when I put my plan together for 2021. So I will not go into the ensuing year without a business
plan. And once I make that plan, while I do make some adjustments, some small minor
adjustments and tweak it, the plan is the plan is the plan. And I don’t very much for my plan
when I embark on a direction and I will tweak it, but I won’t make wholesale changes. I will not
slash dollars. You know, if I had set those aside, there has to be a real catastrophic event for
me to change my direction, based on my plan. And so I try to stick to the plan that I’ve created
and we’ll make some adjustments, but the plan is the plan is the plan. And I think to the extent
that you’re able to really stick to that, and that’s a discipline, by the way. It’s really, you gotta
have the discipline to stick to your plan. Especially when things get a little bit Rocky.
Rico: [00:23:08] Can I ask you Barry, what, you know, just to get into the weeds a little bit, just
the meat of it, if you will. So this way, because people hear plans and they’re not sure what does
that mean? You know, what’s involved? What’s actually in the plan, let’s say for example. So
could you give an idea of what that, you know, two or three points, what that means as what’s in
a plan for you? Is it a sales goal? Is it a dollar amount? Is it adding a truck? What’s in a plan for
you?
Karl: [00:23:34] If somebody were to look at your plan, how would you describe that?
Barry: [00:23:39] No question. I mean, I think it starts with you know, it really does start with your
marketing and sales planning conjunction. You’re either going to, you’re going to look for
geographic extensions. You’re going to look for product extensions. So that’s going to drive your
marketing. So I’m going to advertise, or I’m going to push this product forward with my sales
team or with my marketing dollars. And then, so out of that marketing plan that comes from your
strategic goals that I want to grow in this geographic area, I want to grow in this product group, I
wanna, you know, I want to reach these customers, this and then you create a, you know, out of
that kind of marketing plan comes your sales plan, you know? And so now you’ve got, you’ve
kind of fleshed that out with your team. You know, these people are going to produce this
amount, you know, in terms of selling or sales dollars. And then rolling down from that,
obviously your expense model. And for us I say there’s not a lot of moving parts and pieces. It’s
gotten bigger. At first there was not a lot of moving parts and pieces. There’s more than there
was, but your expense model flows out of that. And so then, you know, this is not a difficult
equation, right? You have sales and you have expenses and that produces profits. You know, I
think Bill Gates said that originally, you know, it’s like, let’s not overthink this. The sales
expenses, the bottom line is profits. And that’s what we’re, you know, that’s what we’re trying to
drive. And so, but it kind of starts out of your marketing ideas and where you want to go
strategically. And then you can decide, you know, what kind of revenue, what kind of volume
you’re going to create from there and what kind of expenses you’re going to take on.
Karl: [00:25:31] I’m curious in your industry, typically I sort of look at where to market. How do
you learn what’s going on in your industry, your market, how do you know what’s going to be
things that you need to react to or things where there’s opportunities? How do you as you and
your team learn things?
Barry: [00:25:51] Well, I think you gotta be in touch with your sales team. First of all, it was to
start out with, it was just me. And so I had to be head up all the time active in my community,
active in the business community, active in my trade association, looking for changes. You
know, I really do think about it as a business owners, like a ship and I’m in the wheel house and
you know, I’m in the wheelhouse and I’m guiding the ship or the captain has gotta be
responsible to be looking out there and seeing what kind of weather conditions are changing,
you know? What’s changing and the tack of the ship and that kind of thing. And so as a
business owner, I have to have my head up and I have to be aware of industry changes, market
conditions and market changes and opportunities for us to, you know, to make hay while the
sun shines. And so, as an example, like home improvement in this COVID environment has
fared very, very well. People were home for months at a time, and they were not spending
money on vacations and going out to eat. Theater and concerts and ball games. And so they
looked for opportunities to improve their homes. And so as a result, that part of our business
has as flourished in this environment. So, as the captain, you have to be head up, looking
around, you know, active in your community. So many people, I think so many business owners,
they get stuck with their head on the desk, you know. Head up off the desk and eyes forward
and see what’s going on and being very much in contact with what is going on around me.
Karl: [00:27:45] There must have been a point in your business when you were doing
everything. And for you to start being able to work on the business and do that and keep your
head up. There was a inflection point where that sort of happened. Can you tell us what that
was like and how does someone else know when that’s happening and how to navigate that?
Barry: [00:28:05] Yeah, that’s great. That’s great Karl cause it takes me back to like 2007, eight
and nine. And I was literally on the ladder. I was on the ladder installing. You know, I think that
first year of 2005, I know I did 110, 109 or 110 jobs. And I installed all hundred nine or a
hundred and ten in that year. And I was on those first three or four years, I was on the ladder
installing the stuff that I sold, you know. I think Rico, I think I installed your awning as well. But,
you know, at some point I think it was long about probably 2008 and nine. I said, I can’t run my
business from the top of the ladder. And so, there’s that continuum, right? It starts out, operator
there’s operator on one side and there’s owner on the other side. And there’s this continuum
from operator, owner operator to owner. So many small business owners get stuck at that
operator phase. They never even, they can never even push the needle toward owner operator,
right. They just get stuck in that operator phase. And around 2008, nine was like, I can’t run my
business from the top of the ladder. And so I started to add head count. I added a sales guy, I
added an installer. And so instead of three of us, there was now five of us. And those are, you
know, those are steps that you make and you’ve got your plan. You’re planning for it though in
your business plan, you’re still like, do you know what. I think by the end of this year, I’m going
to get to five, you know, by the end of 2009. And it was at five people, you know, and I realized,
you know, with a drill in my hand, you know, and screws and hanging an awning over my head,
I was like, I can’t. It worked for the first three years that I was in business, but then about eight,
nine, 10, I was like, I need more help. And then you make those steps, but I can tell you that
that was that adding those heads was a part of my plan for that year.
Karl: [00:30:19] But that’s an important insight that it did definitely be highlight the first part that,
that strikes the rings so true. Those first three years. Let’s make no illusion right? It’s work.
You’re an operator. You’re doing all those. If you are operating a small business, that comes
with the territory of it. But then you have to have a plan to move away. It doesn’t happen
magically. Like people didn’t just drop into your lap and they changed. The best, make a plan to
scale that and start shifting through that. I’m curious, what does the future look like now that
you’ve gone this far along? How far do you look out and how do you start to figure out, you
know, what do you want to do? And what do you want it to be in five years, 10 years?
Barry: [00:31:05] Right, yeah. Right. Well, even in this environment, we moved into a brand new
30,000 square foot facility in Lawrenceville, Georgia. A lot of our product now has shifted from
fabric linings, which is what people think about when they think about awnings and canopies.
Though a lot of our work now is actually metal. We do a lot of metal architectural canopies. We
serve the general contractor trade now. A lot more of our work is B to B and not business, B to
C business to consumer, but B to B. And so, you know, we’ve migrated a good bit in the 15
years we’ve been in business, but we’re a brand new 30,000 square foot facility. We’re going to
add powder coating. I won’t get into the weeds with that industrial process, but it’s a painting
process. We have a lot of our product, metal product is powder-coated. We’re going to start a
powder coating operation, here in Atlanta anyway, into 2021. So that’s going to be a big part of
our 2021 plan is a separate business unit, Peachtree Powder Coating. It’s complimentary, it
dovetails in with Peachtree Awnings and Canopies as well as the operation that we have up in
Tennessee Awnings. So, we’re going to have a real robust plan and I’m not going to, I’m not
planning to retreat in 2021. We’re going to keep forging ahead. This will be a product extension
as opposed to the geographic, you know, organic growth that we, you know, we’ve talked about.
Karl: [00:32:44] I’m curious about technology and how is technology impacting your business
and how do you, you know, how do you incorporate some new technologies? When people
think of awnings, has there been a lot of innovation that we’re not aware of that’s happening and
is there more to come?
Barry: [00:33:01] Not a lot of, you know, our product is a very, very old tried and true product. I
mean, you know, awnings and coverage, it goes back to the time when somebody, you know,
made an umbrella or threw a bare cloth over their head to protect themselves from the
elements. And so our product has been around for a very, very long time. As I said a lot of the
changes and a lot of changes in the products and the materials that we’re using in our products.
A lot of the product, fabric is still is used, still widely used and you’ll still see that product out in
the marketplace. But a lot of it is now architectural metals. There’s been a lot of changes though
on the shop floor, things that help us become more efficient. Job costing pieces of software
there’s been a lot of software, you know, we do a lot of rendering now to help people visualize
that awning or canopy on their home or business. So we’re utilizing rendering software on the
sales side, we’re using the software on the shop floor to help us be more efficient and that’s
going to help us, I think, in the next year to a couple of years.
Karl: [00:34:17] Well, one more question. When you see most businesses grow, there’s an
element that they can’t be ignored when it comes to people. And what’s constraints growth very
often as people. How do you manage through that dynamic and grow your business with
people?
Barry: [00:34:36] Yeah. That’s, you know, recruiting and selecting, I think is really at the heart
lifeblood of just about every business. Not just small business, but every business. And so, I’ve
tried to always make a part of my plan the people plan, the recruiting and selecting being a large
part of that. We were fortunate when we moved up to Lawrenceville now. There you go, we’re
five minutes away from Gwinnett tech. You know, Gwinnett tech is a great source of fabricators,
welders, people with technical skills and expertise. And so what did I do? First thing, you know,
within three weeks of landing up there. I was on the phone with the people in their fabrication,
welding department. And we had the first, I say student graduate, start this week. You know,
and I have another one lined up that’s gonna start in three weeks, so right before Thanksgiving.
So, recruiting and selecting, extremely important, not just at small business, but every business.
And that’s proved to be very difficult in this environment.
Karl: [00:35:47] So specifically, how do you find the right people in your organization?
Barry: [00:35:54] I always will say that the best people in our company will continue to come
from other people in our company, they’re already our company. So quite frequently, I think the
best people in our company come from referrals from associates that are already working for us.
That’s a tough sell. People are doing their jobs and they, you know, but if you could help them
for information. This young man who came to us from Gwinnett tech came from one of the guys
who works for us, who is a student at Gwinnett tech. He helped recruit this guy, helped us
create that little pipeline now. And so that’s going to be very helpful for us. I mean, you know, we
use some of the traditional methods too, like Indeed.com just to give them a plug. We use
Indeed.com and we get a lot, you know, we have a funnel. But we, I still think that the best
people in our company come from other people already in our company.
Karl: [00:36:55] So one last thing I wanted to ask you about just in the context, I know you get
involved in the community a lot. And what role as a business leader, are there things that you’re
passionate about or things that you get involved with? Just to help the community in general.
Barry: [00:37:13] Yeah, I can’t stress enough the importance of being a good corporate citizen
and pay it forward. And I think that we have responsibility as business owners to give freely to
others what’s freely given to us as a baseline. And so, I always try to approach my, I say my
philanthropic efforts, my, you know, my nonprofit efforts, with that as a backdrop. And it’s
important that you pick two or three things that your people can get behind. It doesn’t matter
whether it’s, you know, toys for tots or the Atlanta community food bank or the local chamber,
which will funnel you into a number of non-profit areas. But pick two or three and make a
difference, you know. You might say, well, I’m a small business what difference can I make. But
you can. You can make a difference and you can make a difference at a level that’s really
grassroots. Whether it’s a church or a school, one of the things that’s near and dear to my heart
is a school called the special needs school of Gwinnett. My youngest daughter, Megan has got
special needs. And so up in Lawrenceville is the special needs school of Gwinnett. And they just
built a brand new school, we’re providing coverage of their playground equipment, because a lot
of the kids that go to school there, they take medicine that’s sun sensitive and that may be, you
know, an issue for them. And so we are providing cover for their playground equipment and
that’s something that we’re doing.
Karl: [00:38:59] Well, you know, I want to say, thank you. You being part of community. And
when I see you, you’re always willing to give time and you’ll mentor in other businesses. Your
involvement in the Southwest Gwinnett chamber over the years has been, if there was one
thing, if you look at like, Southwest Gwinnett, some of the business that you think, as a
collective, businesses can do better to help the community. Is there anything collectively that
comes to mind that they could be a bigger role in the community?
Barry: [00:39:29] You know, get involved. Yeah, it doesn’t matter. I know that the large Gwinnett
chamber can be a little bit intimidating. It’s a big, that’s a big organization, you know, and I’m a
member of the Gwinnett chamber of commerce, but I’m also a member of the Southwest
Gwinnett chamber as you pointed out. And you know, get involved. It’s, I have a saying, you
know, it’s never too late to become what you might’ve been. You know, and we’re not dogs and
these are tricks, you know, that’s what I like to say that at work, you know. So we have a
responsibility to our communities. Give, get involved. Don’t sit on the sideline and say I’m too
busy to give back to my community or to be involved or to be active. And so I started that at a
very early part in my business career to see and be seen. And that’s not easy when you’re, you
know, we’re already working 12 hour days. But I carve out that hour and a half for the first, you
know, the Southwest Gwinnett chambers first Friday, which is this week, you know. And so I’m
gonna always make time for those community activities and those organizations, which actually
help you become more visible in the community that you serve. Before you can be a big deal
outside of your community, you’ve gotta be a big deal inside your community. Or you have to
get a little feel inside of your community. And if you’re active and looking for those opportunities
to get involved, you know, look for your local chamber. Look for your, you know, look for church.
You know, here in Norcross, Norcross cooperative ministry, you know, there’s lots and lots of
places. Lots of places to get involved, and that’s gonna help your networking overall as well, so.
Karl: [00:41:23] Well, I want to thank you for that. I’m curious, so coming into the holiday
season, the end of the year, do you have much going on either professionally or personally, how
do you plan on closing out this year?
Barry: [00:41:35] Well, we, you know, the fourth quarter is typically our slowest quarter of the
year, but we’re still blessed to have a lot of project business, and a lot of orders to fill. We’re
winding down. I think, you know, the city of Atlanta looks for any reason to take a holiday or take
a break. And so the, you know, that block of time, you know, right around Thanksgiving is a nice
period of respite for everybody. Certainly the end of the year, you know, we think of December
as having one holiday, but in fact it almost has two holidays because you take Christmas and
than immediately is New Year’s a week after that. So that the city slows down a lot between
Christmas and New Year’s and we’ll probably close down that week between Christmas and
New Year’s. I like to give our associates that time off paid and give them a chance to rekindle,
you know, restrike and refresh, and spend time with their families.
Karl: [00:42:35] Amen, after 2020 folks could be ready for that. How do folks reach out to you if
they wanted to contact with more of you know, what you do, and what’s the best way to get in
touch with you?
Absolutely. Karl it’s, you know www.PeachtreeAwnings.com or www.TennesseeAwnings.com.
Barry: [00:43:01] Both companies have independent websites. You can find us on Facebook at
facebook.com/peachtreeawnings or /TennesseeAwnings. You’ll find that we have a social media
presence there and you can see lots of pictures of our current projects. You know, we’re
obviously, you can find us, call us up at our new location. It’s 770-409-8372.
Karl: [00:43:27] Well, I want to thank you so much for, you know, just carving out time to just
share with The Capitalist Sage. Barry Adams, founder and owner of Peachtree Awnings, and
Tennessee Awnings. And you’ll always see him at our local Southwest Gwinnett chamber
event. You know, stop by say hi, see him there. And I just want to thank you so much for
sharing some of the insight on your journey to entrepreneurship.
Barry: [00:43:54] Thanks, Karl. Thanks, Rico it’s good to be able to spend some time with you.
Karl: [00:44:00] We want to thank everybody on with the Capitalist Sage podcast today, we’re
continuing to bring you local business owners, local leaders, people in the community that
impact the business community and be a place. I’m Karl Barham with Transworld Business
Advisors of Atlanta Peachtree. Our business is available to consult with business owners,
whether you’re looking to improve and grow your business through acquisition, through
franchising, or you’re working on planning your exit strategy, finding someone that could take
the reins of the business into the future. Feel free to schedule a council with us. I can be
reached at KBarham@TWorld.com or www.TWorld.com/AtlantaPeachtree. Rico, what have you
got coming up?
Rico: [00:44:49] Sure. Peachtree Corners magazine, we’re working on the next issue and the
cover story is actually going to be faces of Peachtree Corners. So we’re working through a list of
people and students and educators that’ll be on that cover story. And like every other issue,
there’s going to be a bunch of things. So we’re covering a variety of things that you can look
forward to. You can find out more about Peachtree Corners and what we’re doing at
LivingInPeachtreeCorners.com. Follow us on social media. We’re really big on Instagram and
Facebook. Just look for the Peachtree Corners Magazine or Peachtree Corners Life and
Capitalist Sage, where you can find the podcast on Instagram as well as our website. So, you
know, go out and look for that. We also have Mighty Rockets, so we do a lot of digital marketing,
I’m the creative director for several different companies. I have lots of things I do. So if you’re
looking for video marketing, photography, content online, podcast production, I was engineering
today’s podcast. Feel free to reach out to me, go to MightyRockets.com. So it’s easy enough.
Karl: [00:46:00] Alright. Well, thank you everybody for tuning in for the Capitalist Sage podcast,
stay tuned for more episodes. Have a great day.

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