Jason Ellis

00:00Welcome to Nashville Restaurant Radio, the tastiest hour of talk in Music City. Now here's your host, Brandon Styll. Hello Music City and welcome to Nashville Restaurant Radio. We are powered by Gordon Food Service. My name is Brandon Styll and I am your host. We are taking the month of December and we are focusing on setting you up for 2023. So what that means is we've got so many amazing businesses that we work with. We're going into 2023, you're putting together budgets, you're reassessing what happened in 2022 and we want to be helpful in this manner. So what we're doing this month is we are talking to sponsors, we're putting out, we'll have a Brandon's Book Club episode coming out next week where we're talking about Michael Easter's book, The Comfort Crisis.

01:07We're going to have some amazing people on that show. But today we're talking with Jason Ellis and Kevin Rose. Jason Ellis is a SuperSource, so we're going to catch up with him, you're going to learn a little about him. We have a very special offer for anybody who signs up for SuperSource. And then I've got Kevin Rose on the show and he is from Coorson Fire and Security and they are, and we learned about Kevin and then a little bit about what he does and then we have a special offer from them too. But the main thing we want you to do is we want you to call and learn, have conversations with these people because they can help partner with you to make your business better. We partner with people, these are vetted people, I learn about their business and if you work with these people and you do not like, you don't get the satisfaction, if what I'm telling you doesn't come true, I want to hear about it. I want to hear about it. I want to help hold them accountable. What we need to do is we need to work together. We need to partner with these amazing companies to help you succeed. And that's on the front end.

02:08I talk with these companies, I say, this is my expectation. If somebody listens to my show and they call you and they want to inquire about your services, I'm vouching for you. I want to make sure that these are not just companies that are out there that do business that are paying me. These are companies that I know. I know the people, I know their culture, I know their values and they want to partner with you. So today's episode with Jason and Kevin is just going to solidify those two things. Let me tell you where this comes into play. If you have in the past heard of a sponsor and you've called them, you guys set up, let me know. I'm curious. I would like to know who and what and how that's working out. So DM me or give me a call. Send me an email, Brandon at NashvilleRestaurantRadio.com or if you, in the month of December through January 15th, we're going to do this for a month and a half, the month of December and into January, if you call one of these people, one of my sponsors, any of the sponsors, and you can go to NashvilleRestaurantRadio.com, click the sponsors tab and scroll down. You can see who all of the sponsors are.

03:08You contact them and you just learn. You just call and say, Hey, I heard about you on Nashville Restaurant Radio and I would like to do a demo. You just have them come in, have Kevin Rose come in, talk to you about your fire, all of your fire extinguishers, fire suppression systems, let them just look and see what you've got. Jason Ellis, let them come look at your dish machines. What chefs want? Let's look at your produce plan, Gordon Food Service. This is the best time of the year to be looking into who you're purchasing your major purchases from. Right? Liquor, beer, wine is a huge thing. Food is your biggest controllable thing that you have. And if you're buying from multiple people, I'm telling you, you're leaving money on the table. So what you need to do is you need to find a company that's going to care for you, that wants to partner with you. Using a broadliner as a partner is the way to go. And that is what Gordon Food Service does for me. So much so that they have donated four tickets to the Predators game. It's on March 26th, it's a Sunday game. I got four tickets that I'm giving away. Course and Fire has donated two tickets they're going to be giving away in 2023.

04:11And I have got $100 cash. If you contact every single one of my sponsors and you get a demo from all of them, I'll give you $100 cash. That might be nice for the holiday season if you need an extra $100. And that starts now. The second you contact them all and you say, hey, Brandon, same message, I've contacted every single one of your sponsors, you get $100. It's that easy. So you guys, we're making this December to remember. I've also just added, let me tell you, we had the most amazing guest. Her name was Alyssa Gangeri. She is a partner over at the Buttermilk Ranch, which I have now become a regular at because I love that place. Their coffee is fantastic and their pastries are beyond good. What I didn't know, we didn't even talk about in our episode is that she's an author. She's written four books and they're called Mimi's Adventures and Mimi's Adventures in Baking. So let me tell you, I've got all four of the books. Mimi's Adventures in Baking, Allergy Friendly Treats. I've got Chocolate Chip Cookies, Mimi's Adventures in Baking New York Style Pizza, Mimi's Adventures in Baking Gingerbread Men.

05:18These are all amazing baking books for your kids. If you have children and you want to start baking with them, so many of the guests on my show come in and I say, when did you get the cooking bug? When did you want to do this? Well, I cooked with my mom when we were little. We baked or we cooked with, my grandmother was a baker or we cooked together. These are great opportunities to teach your children exactly how to cook. You can purchase these books at the Buttermilk Ranch. They're live at the Buttermilk Ranch. Go there, get a pastry, but you can pick up any one of these books just in time for Christmas. Looks like the books are about $15 each. I have a copy of all four of the books and they are autographed from Alyssa Ganjeri herself. Four autographed books. I'm going to give away the entire set. All you have to do is contact the sponsors. I'm going to put every time that you contact a different sponsor, let me know, hey, Brandon, I just contacted Corson. I'm really excited about him. Hey, Brandon, I just contacted SuperSource. Or if November and you just signed up for SuperSource, let me know and your name goes into the hat.

06:22And January 15th, we're going to draw these things. We're going to draw them. If you visit, if you go to every single one of the sponsors, if you can do that, in lieu of $100, I'll give you all four of the Mimi's Adventure books if you want to give these away as a Christmas present. But these are things you can do in January. And if you want to go buy the books, just go to the Buttermilk Ranch and get them. But we're going to have other prizes for you throughout the month. So here's the deal. Listen up in these interviews, make the phone calls, get your name in the hat. You could be going to a Preds game. You could be getting cash. I'm going to have other prizes that are coming along. If you want to donate prizes, you're welcome to do that, but I'm going to have some more stuff to be given away for sure. This is a month of thanks, a month of thanks to the sponsors and getting you set up for 2023. So, with that being said, I hope that you guys enjoyed our episode of The Roundup. We got fun episodes coming up next week with Brandon's Book Club. We are going to be talking about all kinds of fun things in that, the book Michael Easter's The Comfort Crisis.

07:25So if you want to go read that, do it. Next month's Book Club is going to be Unreasonable Hospitality by Will Gadara. I know a lot of you are already reading this. It is all the rage. Let's read it together. Let's read it together. And then we're going to put a podcast together and let's talk about it. This is going to be a passionate one. This is probably my favorite book I've ever read. I'm not going to lie. It's absolutely unbelievable. If you're out there and you're in the hospitality industry, if you're not in the hospitality industry, you need to read this book because any industry can be the hospitality industry if you choose to make it that way. That's kind of what you're going to learn from unreasonable hospitality. You're going to love it. Let's jump in right now. Let's start off. We're going to start with Jason Ellis. Then we're going to go right into Kevin Rose. Guys enjoy. Super excited today. Oh my God. This is so way overdue. Jason Ellis from Super Source is in studio. What's going on, man? How's it going, Brandon? Good to speak with you again, man. It's been some time. Yeah, man.

08:25Well, you know, you're like one of my original people. We got this thing going like a few months in and I was like, I got to find a sponsor. And I started following you and I saw what you were doing. And then I called you and we had a great conversation. I was like, man, I'd love for you to sponsor the show. And you're like, let's give it a shot. And I mean, that was like, I mean, three years in May. That's crazy. Doing this thing and think back to when I first talked to you. I mean, we're talking middle of the pandemic. It was, yeah, right. And right at the beginning of 2020, restaurants are just starting to reopen again. Yeah. And you're like, yeah, let's go. Yeah. What state of mind, like where were you at in that moment versus where you are today? That period of time was a little crazy because we had just moved the whole family from Atlanta to Nashville right January, 2020. And then we were here and the tornado happened and then followed right behind the tornado.

09:25We had that pandemic because that was the thing that my wife and I kept saying, how are we going to go out and help people during the tornado when we've now got to worry about the pandemic and all that. So in worrying about that and then figuring out where we're at with the business and trying to get that grown, that was a very weird period. Uncertain, you know, we just like I said, we just move that, move the kids up. So we're like, OK, now how do we get our kids engaged? Because no schools are open, no activities. People are closing all that. So now you have two daughters. I've got two daughters. Yeah. Thirteen and eleven. So but yeah, so it was it was a very, I would say, humbling moment at that time because it made you do some reflection. I tell people COVID was bad for a lot of people. I look at it for art for us and our company. It was a good period for us. I mean, it was good for us on the personal side because it allowed us to reconnect as a family and kind of get closer. Sure. But then also at the same time for the company, it allowed us to actually grow. We were able to have some of those intimate conversations with some business owners and say, hey, how can we help?

10:26We know everybody's hurting right now. We're in a pinch. How can we help? How can we help you save money? How can we all get through this together? And we just really try to embrace that national culture and hospitality and just try to try to be that extra person to help. Well, you helped me a ton in that time because you came in and you did and kind of an audit of what we were currently doing. Mayor Bull was like still closed. Yeah. Yeah, I remember. We weren't even open. And I asked you, I said, what do I have going on here? And you looked at I had the invoices right there. And I go, so we're paying X amount a month. And you go, you're still paying for everything, even though you're closed. And I went, I don't know. Am I like I didn't I didn't know the answer to that question. And we were still being charged like a thousand dollars a month from our dish machine company. And all of our chemicals were included in our dish machine. It was like a thousand twelve hundred dollars a month. And they were still charging us for all of that, yet they hadn't been in the building in three months. Right. We paid like thirty nine hundred dollars for zero racks being ran.

11:29Right. And you were like, maybe you should call them and see if that's right. And when I called that company, I said, hey, I don't want to pay for all of my stuff. And the guy looked the guy on the phone. I kid you not. This was such an amazing moment for me when I called this company. I'm not going to say what the company was. I'll say that it rhymes with rotoclore. And I called this guy and I said, hey, I'm being charged. And he goes, did you get a PPP loan? This is verbatim. The guy goes, did you get a PPP loan? And I said, I'm sorry. And he goes, did you get a PPP loan? I said, I don't understand how that's relevant. That's the paycheck. But that's how we can pay our employees. Right. He goes, did you get I go? Yes. He goes, well, that's how you pay us. He goes, you pay us because you got free money. So that's how you're going to pay us. And I go, I was so dumbfounded at the fact that this guy told me that I need to pay for not using anything because I'm under contract.

12:34It doesn't matter. And he goes, we'd go out of business if we didn't charge people. And I go, dude, I'm an independent restaurant with zero guests. Yeah. Like, I'm going to go out of business. Yeah. Then you can find your dish machine in the middle of the freaking parking lot. Like, what do you write? And it was just it was just the most amazing moments. I had you in the building trying to find anything you can for me to help me. I've got this other company telling me, well, you got a PPP loan. That's how you're paying for all of your non-used dish machine stuff. And I'm like, wow, the complete polar contrast in mission. Yeah, was completely it was just it was the most eyeopening thing in the world for me. And they have since come back in there. I went to like the VP of the entire company. Right. He apologized and said, that's actually not what we're doing. And the local guy still stood to his thing. I was like, no, that's what you need to do. And we ended up getting it credited and the whole thing. But thank you for that. I mean, you helped me identify that. And that's been our our motto and mission still hasn't been the same.

13:35We're still out there helping people. And our business has actually changed drastically since we've at least last spoken. I mean, 2020, I was out here running it, making it happen by myself. And now we've got three other employees working for me. So we've grown that drastically. That makes me so excited and proud. Yeah. Just word of mouth, man. People like you, people like the rest of our community that just really value what we do and see that we truly do care and want to make a difference and try to help. I think that's for us, that's always been the differentiator is actually I tell my guys, we're in there every day to just help and care about your business. If you've got more vendors like that, we're all going to be successful in the end of the day. A thousand percent. That's one of the reasons why I wanted to work with you here, because I love sharing stories of people who actually give a shit. Like when you actually care and you're doing the thing and you've done that since day one at both of my restaurants. And my favorite thing is in the studio back behind me. I've got this this built in and I've got the super source thing.

14:37And like everybody who comes in and sits down, they go, oh, dude, I love Jason Ellis. He's the man. I've never had one person walk in and say, oh, super source. Yeah, I like using my big national brand that doesn't really care about me. Like not one person has ever said that. Yeah. And I'm not just saying that because like you're a sponsor. Right. You know how I mean, because I take a lot of pride in the sponsors because I vet people and I don't it's not I turn down as many people as I say yes to. Right. Right. Because I if I'm going to actually endorse somebody, I really want people to use them and go, oh, dude, thank you for that recommendation, which I get all the time with you. I get all the time is we're like, dude, no, I call Jason Ellis. He's the best. Dude, I hope so. That's great. So that's why I wanted to bring you back in today, because I wanted to catch up with you. Yeah. And we haven't got to chat in a little while just in person, like right here. Yeah. You bring in if you come in and you're a guest on the show, I've got goodies so you can take home hand sanitizer, soap, you got some stainless steel cleaner, all kinds of I got all kinds of his products here, some goodies that you get to take home as a guest on the show.

15:43And I always ran out because I've got all these different companies up here, but everybody takes the chemicals. Everybody loves. Yep. They're like, oh, I'll take some hand. It's a non-alcohol hand sanitizer, which is great. It is. And the hand soap has a unique. The scent of it is the coveted hand soap, the coveted hand soap is out of control. I don't know what it is. It is. It's really good. It's legit. I was actually at a new customer yesterday and he was like, man, I knew as soon as I brought you in here, all my employees were going to talk about the hand soap. He's like, it's a hand soap because I don't know what it is. So yeah, the hand soap is like the coveted. You have some kind of like unique. It's some unique proprietary smell or something. What is it? It is some proprietary blend that they've came up with. And it's just it's been phenomenal. I get people, I get just individual customers of restaurants that somehow get my contact information from the manager and they'll call me and hey, can I buy a gallon of that? And I'm like, yeah, I guess that's fine. Yeah. Why not? Yeah, sure.

16:45I have it in the studio in both the back. I put it in both the bathrooms here in the studios. And the people from upstairs like come downstairs to use the soap. Is that what you're doing? Yeah, yeah. It's a it's a real thing. So thank you for that. Thank you for all that you're doing. And I wanted to kind of check out to see where you're at, because I know that you do have more employees now. I mean, I remember talking to you in the middle of a pandemic or like, hey, if you know anybody, let's change our ads to we need to find people. Yeah. And the fact that you've got more people now since that day, though, you have. You've had some some interesting living situation. Let me we talk about that for a second. Sure. Sure. Moved here. Did you buy a house when you moved here or did you rent a house? So we did. We bought a house. I actually bought our house in September of 2019 because some of our other timing, by the way. Yeah. Yeah. It was fantastic timing. Some of our corporate partners were opening locations here in Nashville, and so we were servicing in them. And so I told my wife, I was like, listen, it's too much for me driving back and forth. So then at the end of 2019, we bought the house in September.

17:49And then I got the opportunity to come and open this branch and make this one mine. So we were able to do that in 2020. We moved the whole family up here, sold our house, sold everything that we had there in Georgia. Moved up here. Nashville is now Nashville is now by heart. So then you bought some land in Lebanon. We bought land. Are you living now? So we actually bought land that's out near Carthage. Yeah. Like so we're out there now. So we were in Mount Juliet is where we bought. So we're right there off the interstate. We chose a location because it was great, you know, for the shopping and everything. Close to interstate, close to downtown Nashville. And I was like, all right, we have to be close to Nashville. We have to make sure we're able to service the customers quickly. We're able to do this. So we bought that house there. We were able to actually sell it at the height of the market, which is fantastic. We bought some property out towards Carthage. My in-laws actually moved up from Atlanta as well. So they're here now because my wife's the only child and they bought the neighboring property.

18:50So we bought the big property together and split it. So they're on the neighboring property. So between both of us, we've got like a little over 27 acres. Wow. And we both built out there on that property. Do you have any, do you have any ponds or anything on that property? There's a have you seen all 27 acres? Have you like toured it? We have. Like do you like a like a four wheeler or something? You just go and we do. We do. A lot of it's hiking and just strolling through the woods. We created some pretty nice trails. It's absolutely gorgeous. I mean, the first 10 acres is up front. And that's pretty much where both houses are in the residence. There's some beautiful water features and bridges. We'll have to have you in the family out there. It's huge waterfalls and stuff like that out there. When with the rain that we got last night, the waterfalls are running like crazy. When we have all the the ice come through, we will see big, huge ice sculpture formations down icicles. Oh, yeah. It's absolutely beautiful. That was the first time I've ever seen. Have you ever seen a frost flower? Yes. I saw one online the other day. I didn't know what they were. Yeah. Maybe you posted it. I don't know, but like it's cool as hell.

19:51Yeah, they're so cool. You have tons of them out there when we get all the frost. It's it's amazing. So it's it lets us get re back in with nature. So it's so you but you but you did the hardest thing. Let me you sold your house at the height of the market. We did. You did not have another house. We did not. So you sold your house at the top of the market, and then you had to purchase the land and you built the house. Correct. And so while that house was being built, you lived in like a double wide. No, we actually bought a fifth wheeler camper. OK, so yeah, yeah, yeah. Still same little bit smaller than the double wide. But yeah, so we bought a camper. So yeah, so we're living in a camper. All four of us and our dogs, four of you and dogs living in a camper. How long did you live in a camper? We were in that for. Seems like forever. I would say probably nine months, I think. And then my in-laws house got built, completed before ours did.

20:54And so we moved in with them for like the last two months of our our build. That was like staying at the Four Seasons. Yes. Oh, my gosh. We actually had like a huge bathroom and everything. So it was nice. You're like, this is great. I can I just I think that's like a dream of mine to do something. Like, what do you do if you sell your house at the prime? Like, yeah, I sell my house. But then I don't have to build another one and live in a camper with my family. Yeah, one dude and three girls or a woman and your kids. And I had nine months. I just I don't know the the the guts to do something like that and like how close you guys got to be. And like, here we go. What was that? Was that experience just like insane? It was crazy, man. I mean, it's you're thinking about you're like, oh, this is great. Like, I can do it. No problem. And it's like you have to think about all the other stuff. So like we had to get to make sure we got the power out there. I had to get the I had to get the Internet connected out there. Then we had to run water lines. But our water line wasn't long enough because we didn't run it prior to the build.

21:55So my in-laws had a water line on the property already, but we had to run like seven foot of hose. So we had to make sure we had water filled in the tanks at certain times, because in the winter time, the hoses would freeze. And then obviously, you've got tanks. So we had to pump our tank from the RV into an external tank. And it was just there's a lot of things that you don't think about that once you get into it, you're like, oh, shit. What am I going to do in that whole time? You're blowing up your business. Yes. Has been doing amazing, right? It has been. We've been super blessed. That's why I tell everybody is, I mean, it's just it's been a whirlwind, but we've been super blessed. And you want more. We want more. We want more. We're not done yet. OK, so. What I want to do today is I've told you, I said the month of December, I want to do something that's really exciting for all of our listeners. If you're out there and you. You you're you're hearing this, you're like, hey, this Jason guy seems pretty cool. He would be a great guy to be my dish, machine and chemical guy. Let's talk about what it would take if I'm listening and like, hey, what's the step one to do this?

22:59Because I've got a special offer for everybody. I've asked you to come off some stuff and can we create a special Nashville restaurant radio offer for new people right now? So the goal is here's here's let me tell you, let me say this. And you tell me if I'm wrong or right, OK? Yeah. The goal is if you're out there and you're using somebody else for your dish, machine and chemicals, maybe you're invested in that, maybe you're not invest that, maybe you're in a contract, maybe you're not in a contract. Whatever the situation is, usually it's an afterthought. Usually it's until the dishwasher says, hey, something's broken. You just this just kind of a dish machine in the corner. Right. If you want to learn more about the only proactive and you want to say, hey, I'd like to figure out if this thing's calibrated correctly. I kind of want to just learn more about it. If you call Jason Ellis, if you call him and say, hey, I'd love for you to come in and just check out what I've currently got. Tell me what your recommendations are. A, when you came into my restaurant, you told me, you said, well, first of all, you're using five times the degreaser you need to. Yeah. Which is a big deal for me because I'm like, I'm sorry, five times.

24:02I had no idea. He's like, yeah, these chemicals are calibrated so that when it says use one cup per gallon, that's all you need. Your guys are using five cups and then they're filling it up. Like more degreaser doesn't equate better degreasing. Right. Like they're formulated to do that. One cup per gallon is what you need, not five cups. Right. And nobody's managing that. And you're paying way too much. And I was like, well, the front end, that's really good intel. But you don't know that unless you walk in and actually see what somebody's doing. So if I'm a chef or restaurant owner or anybody and I call you and I say, hey, will you come in and just check out what I've got? You could come in and tell somebody you got a great deal. Your machine is in great shape. This is one of the best machines out there. It's pulling the right amount of liquid. I'm looking over what you're currently using. Everybody's used. You're using the best products. You're not using too much of it. Right. You guys have a really good program here. Congratulations. That's awesome. I could do the same thing. I could bring in a new machine and I can do all this stuff. But really, there's no need to make a big change.

25:04Any of that kind of stuff. Right. Or you could say, hey, you're using five times a degreaser. This machine is a dinosaur. You've probably had it for 25 years. I could come in with a brand new machine. You don't have any kind of contracts. You're not going to make anybody sign a contract, but you could bring in a brand new machine. You buy the chemicals from me. I can probably save money. I can educate your team on how to use this stuff. Everything you use is labeled really well. It's all really. And then you get the Jason Ellis white glove service. Right. So that's a whole thing. But you can't do that until somebody calls you and or you walk in the door and say, hey, I'm Jason Ellis, SuperSource. Can I do that? Right. So if people call you in the month of December to do that, that would be something you would like to have happen. Yeah, of course. That's your goal. Is that is that the first step? Hey, call Jason Ellis. Let him come in. It's not going to be a hard sell. No. You need to use me or I'll do like it's going to be a I'm a guy that. So if you come in and you say you're paying too much for all of these items. Yeah, you're paying.

26:05I could save you $400 a month or you can go back to your current vendor and negotiate a better deal. You could probably do that. You could give them advice on how to go negotiate with their current vendor. Right. Like you did with me. Right. Hey, you probably shouldn't be paying for this while you guys are closed. Right. Right. So I was in a contract there. I still don't have the dish machine out of there yet. Right. But the second that it's done, we've already talked about this. Right. But you helped me save thousands and thousands of dollars because I went back and renegotiated with. Yeah. This company that rhymes with RadoClor. Right. Right. And so that's what you're looking for. Yeah. I mean, that's what you want the chance to do that. Yeah, that's just the first step. I mean, if you give me a call, shoot me a text, shoot me an email. I'm super accessible. Sometimes my wife says a little too accessible, but, you know, yours, yours, too. Yeah. Yeah, I'm super accessible. So and that's all I want is the opportunity just to have that conversation. And I look at it as a conversation amongst friends. Hey, we're looking at it and we're going, does this make sense?

27:06Does it not make sense? And if it does make sense, how can we help? How can we move it forward? If it doesn't make sense, these are what you want to do to make your operation better or to streamline this or hey, you've got it. Like you said, a great program. There's nothing that I would do to improve upon it. And I've seen some of those. And now you got and if anything, now you have a new contact in this industry. If you ever have a question, you've got a guy who is going to shoot it to you straight. Right. Hey, look, if I ever have dish machine issues, I can call this guy. I mean, obviously it's better to use you because then right. This is my guy all the time. And you write, you know, I'm a big fan of having a guy. Yeah. Yeah. Everything is. Who does my fire extinguishers? I got a guy, Kevin Rose, course. And my district, I got a guy, Jason Ellis. I don't have to go. Right. What's that number? I got to call it in her number. Then hello. This is this is rato chlor. I'm not going to say the actual name of the company because that wouldn't be right. But then they're like, what's your name? Who are you? When I call you and I say, hey, Maribel, I've got this issue. You go, oh, yeah, that's back there by the other thing.

28:06Go check this out. Go check. And you know exactly what I'm I don't have to go through nine different people. No, you're I know you're right. I know everything about it. Here's your answer, which is which is really good. What we're going to do here this month, if you call Jason Ellis at what's your phone number? 770-337-1143. OK. And what's your email address? It's just J Ellis at Super Source INC dot com. Jealous. Jealous. J E L L I S at Super Source dot Super Source INC Inc. Super Source Inc dot com and say, hey, Jason, come out to my restaurant. Let's see it. Yeah. Jason's going to come out to your restaurant. He's going to meet you. You're going to get to meet the famous Jason Ellis. He's going to check out all of your stuff. He's going to we're going to set a time. He's going to tell you all the things that he finds. And if you decide that you would like to switch over to Super Source for Nashville Restaurant Radio listeners only and only for the month of December. Yes. I mean, this is we're we're right there.

29:08Today is we were December 1st. We're going and this will probably come out like December 5th. Yeah. You got 25 more days to call Jason Ellis. And if you decide to buy from Jason Ellis, your first order of chemicals, what that means is we're putting in a new dish machine for you and you're going to have to buy all new chemicals to fill this machine up and to do all this. If there's an initial order, it's always the biggest order. It's always the biggest order. It's all your dispensers. It's your hand soap dispensers, three-compartment sink, mop sink, all that stuff, all those chemicals. You have to bring them all in at once. And it's typically your biggest, largest order. We're going to give you that free, free, free. We're not going to charge you for any of it. OK, so holy shit. Yeah. The first order that I'm going to get. That's the biggest like expense when you're doing 100 percent. And I'm not signing any contract. I'm not saying no, I'm not signing five years. No, three years, two years. This is a hey, look, you're going to put a new dish machine in here. And then this big initial order that I got to order. That's a huge expense. Yeah.

30:09It's going to be free. Yes. So going into 2023, you could start off with a brand new dish machine, a brand new company with a guy that's going to look out after your business. He's going to care about your business. He's going to constantly be proactively figuring out ways to make your business better, like you do with Donnie. Yeah. Right. Donnie is our dish guy. He's he's he's our he's our captain dish over the man over there at the grill. Yeah. And so like you have Donnie just comes to you directly and it's like, hey, man, I'm having a problem with this. And then you go, oh, let's check this out. And you identified so many things just through working with Donnie. I know Donnie is like a second service guy that I've got over there just specifically at the grill. He's fantastic. But like, it's a cool thing is like he knows you. Yeah. So like you come so you could get that in your dish machine, your whole dish machine and chemicals to start off 2023. You could. And this is for one month. This is a special we are pushing this out. I want you guys to call Jason Ellis this month again. Let's do your phone number one more time.

31:09Seven seven zero three three seven one one four three. And also, if you're opening a brand new restaurant, I'll extend it for up to six months on that offer. If you say, hey, this is what let's do this in December. Let's go and get you in the plans. Let's go ahead and do this. So we have some sort of structure as long as we've got something like that. I'll extend that offer for up to six months. OK, I'm going to hold you to that because I have one of those. Awesome. Well, we'll do it. We're not going to we're going to make that announcement later. People think, oh, what did he just say? Did he just say that? That is give me something. We'll make that announcement when the announcement is ready to be made. Yeah. But I'm going to take you up on that. Even myself, I'm like, hell, I like creating this offer because now I'm going to I'm going to win on this offer. You are, man. You're going to win for sure. But that's what it's all about. It's about that partnership and creating that relationship. And that's what we do the best. That is awesome. You've been just every time I turn around, you got to go follow him on all the socials, right? So it's what is your Instagram handle? Super Source Nashville, Super Source Nashville. Go follow me on Instagram because every new account that he signs up, he takes pictures and it's like New Account Day, which seems like it's every other day. It almost is.

32:17I mean, you are just crushing it. Tell me about some of the amazing places that you're in now. Like, what are some places, any new places that are coming in that I got to know about? So they just opened up Graze Fine Cheese's over there in Sylvan supply area. OK, they're out of Memphis. So they open in a spot right there. And then 2023, they're open in another location in Franklin. Oh, wow. So awesome place. Fantastic. Graze Fine Cheese's Graze Fine Cheese's. Yeah, fantastic. Kind of in that same vicinity over that way, you've got Common Ground. So with Matthew Ramos and why am I drawing a blank on his name? He was one. He was one of the head bar managers. Fantastic group of guys over there at Common Ground, Common Ground. Highly recommend them. I just saw some of our friends, Flora and Fauna, who are in studio. Took some stuff away. Yeah. Yeah. They're a new new client. They are Flora and Fauna. Yeah. Hunter reached out to me. I'd reached out to him right before they had opened. And they had already went with somebody else at that time.

33:18And he goes, let's circle back in some months. And then he reached back out to me and was like, hey, let's let's make a go at this. Let's see what's up. So that was fantastic. Fat Belly Pretzel. Yeah, leave on. Yeah. Levan and Kim. Fantastic. Obviously, Nick and Audra Guidry, their new spot opening up there in Lebanon, their new bakehouse up there. Yeah. Yeah. I mean, we're just we're growing astronomically right now. So these are these are industry professionals. I love I love these recommendations because you see guys that you love and respect to do a great job. And they've all decided this is the way that I want to go. All these new places are coming. The optimist. And you have so many big restaurants you're working with now. You could be part of that list. So call Jason Ellis and then you'll get to be featured on his Instagram, which is a lot of fun. Perfect. Yeah. And if anything else like the best part about this is like, even if you don't switch over to SuperSource, you're at least going to have somebody come in who isn't the company that you currently have is going to tell you the way things really are.

34:20Right. Right. And that's that's valuable. And that there's there's a lot of value in that. Like you need to do that anyway. Yeah. Without changing. Just hey, is this the best deal for me? What's going on? Like do it. Like just call him. Make that happen. Yeah. Yeah. I mean, that's that's the worst case scenario. I save a bunch of money because I learned how to do like. This guy came in and showed me a bunch of stuff I didn't know. And now I'm going to operate a better business. Right. Right. No, don't do that. Don't do that. I mean, and get the service you're paying for and deserve. Yeah. So I mean, it's all awesome. Jason, thanks for taking the time today to come by the studio and bring me more hand sanitizer and soap, because that's the thing that everybody takes. I really appreciate that. And I hope that you have a wonderful Christmas. You as well, sir. Have a merry Christmas. And in the new house, the new house, it's got to be done. You gotta be loving living in the new house. I do. I do. Wife's already we went last weekend and chopped down a Christmas tree and put it up in the living room. So you actually chopped down a tree on your property? No, no, no. We went out to there's what is it?

35:23Rhonda and Chris's Christmas tree farm or something out there in Watertown. They've got a little farm in there. So every you have an axe. No, you got a bow saw. So every year that's pretty much been our tradition for Christmas is we'll go find a local Christmas tree farm and go and cut down a tree and put it up in our living room. That's our primary tree. So that's kind of our family tradition every year. That's so Clark Griswoldy. Yeah. Yeah. We have a tradition every year. We climb up in the attic and we bring the tree down and every year that all the lights work on the tree that are already stuck on the tree. Yeah. I say a prayer and I thank God. Yeah. Yeah. Because those trees aren't cheap. No, they're not. That's part of the reason I didn't want to have to store an artificial tree. So I was like, well, we'll do this one and we'll have a big bonfire afterwards. So I was always a real tree person. And then my wife talked me into being a fake tree person. Yeah. Well, I'm way into the fake tree thing. Yeah. I think it's awesome what you're doing. Don't get wrong. I think that's a cool family moment. But the fake tree thing is just a blessing.

36:24Well, I pulled that thing down and it's up and like the kids decorate it and it looks great. And it's yeah. Oh, I've still got a couple of fake trees, but our primary tree is just the. Nice. You have multiple. Are you are you decorate the whole outside of the house and the whole thing? So we used to decorate it. My wife's trying to get me to decorate the whole outside of the house this year. But I'm like, nobody's going to see it because we're back off the road. So nobody sees it. But yeah, so for you, it's not for it. It is. It is. And that's what she keeps saying. So I think they keep twisting my arm. I'm going to end up decorating a little bit more than what I probably thought I was going to. So I decorated like the second week of October. I heard that you rented the cherry picker and kind of just went all out. So it was bad ass. I'm sure that was pretty cool. Not looking forward to renting it again to take it down. But that's some scaffolding. That's the thing that sucks. Yeah, I like that. I had to do that. All right, man. Thanks for coming in today. And give me the phone number one more time, Jason. It's 770-337-1143. Awesome. All right.

37:25Well, we will call Jason and have a Merry Christmas. Say hi to your wife and kids for me. And I like to make a trip out there and go hunting or something. Of course. I've never hunted before, but we'll take you. Sounds like you have space on your property to do something like that. Just a little bit. OK. Awesome. I'll talk to you later, brother. All right. Later. All right. Again, Jason Ellis, thank you so much for joining us. We love Jason Ellis. As you can tell, I'm fanning out over him. He's such a good guy. Like every single person that comes in here, I'm not kidding. It's like, oh, my God, I love Jason Ellis. If you don't love your dish machine and chemical guy like that, you're you're doing the wrong things. So make sure that you're doing the right things and call Jason Ellis today. Kevin Rose, Kevin Rose is he's our restaurant specialist over at Course in Fire and Security. And this interview is a lot of fun. This will be repetitive of me saying this, but give him a call. Let him come in and do a staff training. Let him train your staff on how to use a fire extinguisher, whether you use them or not. Just give him a call and let him come in and see what he can do for you. But right now, let's jump in with Kevin Rose.

38:32OK, so that was such a fun conversation with Jason Ellis. And now we are back with Kevin Rose. Kevin is with Course in Fire and Security. Kevin, what's your official title for Course in Fire and Security? I'm a restaurant territory account manager for Course in Fire and Security in the national market. Restaurant territory. Account manager, account manager. So you focus on restaurants only? Yes, just restaurants only. That position is a little bit unique with Course in. There's about four or five of us within the company. And that's a national company. Yes, it is a national company. Well, primarily through the Midwest, we're based out of corporates in Indy. We stream everywhere from Indianapolis down to Huntsville. So think Ohio, Indiana, Kentucky, Middle Tennessee down to Huntsville. OK, perfect. Well, I just, you know, when I first met you guys and, you know, we had worked with somebody, a different company, and I was like, you're a restaurant specialist. Yeah, well, you know, we identify there's a whole specialty division and you're the restaurant guy.

39:34Did you used to work in restaurants? I did not work in the restaurants. I my previous position was with the coffee company for about 16 years and 12 or 14 of those. I was working strictly with the hospitality industry, a lot of hotels, obviously, a lot of restaurants. So you're familiar with. Yeah, very familiar. That's hotels and restaurants were my primary focus when I worked with the coffee company. And kind of how I got the Course in was like a lot of people during Covid. The company I worked for had to make some decisions to reduce some staff. Was it Royal Cup? Yes, it was Royal Cup coffee. OK, based out of Birmingham. And they had to make some difficult decisions when Covid hit, because primarily their business is hospitality office. And, you know, they obviously had to make some difficult decisions. They had about two or three cuts. I was fortunate enough to make it through the third one. And kind of thought things were getting back to normal.

40:37And I just got a phone call one January. I think it was the 15th on a Friday and said, hey, we're going to have to furlough you. We know it's going to at least be for 90 days. We don't know, you know, like a lot of people got this. Yeah, a lot of people got this call. This is a thing that happens. And so you went through the pandemic. Do you have children? What's your what's your story? Tell us about yourself. Yeah, so I I live in Hendersonville now married to wonderful wife Winnie. So we're like the wonder years, Kevin and Winnie. A lot of people get that reference. You know, when he just moved to Nashville. Yeah, that my wife actually told me that she said, yeah, you know, when he's moved to Nashville, I didn't know that. So we have twin boy, girl twins. They're going on 14 years old, live up in Hendersonville. But I grew up down in Jalis County, which is south middle Tennessee and actually grew up on a dairy farm. Really? Yeah. Yeah, that was pretty interesting. That's what our family did. And, you know, it was I didn't really like it at the time because I was a pretty lazy kid and I didn't understand why my dad kept wanting me to do stuff and always kind of fussed about that.

41:45But it was really a great thing for me because I learned a lot of lessons as far as work ethic and responsibility that I was able to apply, you know, when I worked sort of working professionally. So I love it. What attracted you to course and fire and security? Well, you know, when I got furloughed from Royal Cup, you know, I kind of got in the mode where I was like, I got to find another job. Like it was never my intention to really go back to Royal Cup. Um, so something different, new, fresh start. Yeah, I wanted to do something different. And, you know, I always loved fire. No, actually, I never I never thought I would be in the fire protection business. I never really even knew it existed. And I just saw an ad on LinkedIn for a position and talk to the corporate recruiter and things, you know, had a nice conversation with her. A couple of months went by and I was like, wow, I don't think they're probably interested. Didn't really know if I was interested. And then Grant Edwards, our sales manager, reached out to me and said, hey, are you still looking for a job?

42:46And I said, yeah, I'm still looking. And he said, well, I think we want to talk to you because we've been wanting to have this restaurant territory account manager in Nashville for a while. And we think you're a pretty good fit for it. So kind of after talking to those guys and just meeting the national team, the branch manager, Grant, and, you know, they did a really good job of selling me on the company Corson was. Because that's what that's what happened with me. You know, we met, you kind of guys had found the podcast and then we met over at Pinewood Social. Yep. And we had some coffees. But like, really, it was a fun like people think that people just call me. And I'm like, yeah, hey, come be an ad. But like, there's a vetting process where like, I want to get to know you. What is your core values? What do you guys believe in? Because if I'm up here recommending that people call Corson Fire and Security, I want to make sure that you're that this is legit. And I just I was so impressed with what you guys stand for. Tell me about kind of like your company. Well, it's a family owned company.

43:47First of all, yeah, they've been in business for 65 plus years. Third generation, they're a service oriented company. They're all about doing things with honesty and integrity. You know, they're going to do things the right way. Very code driven, care about their people. Yeah, I mean, it's got a big family feel to it. We're the industry leaders in the fire protection business. I feel like, you know, in the national market and also the other markets we cover. So which which was really big to me because little little do people know. I don't know who knows this, but I grew up in a fire extinguisher, like a fire and security company like my grandfather owned a company in California called Courtesy Fire Extinguisher Service is now called Elephant Fire Extinguisher Service. His son runs it as a second generation. I think I grew up when I was a kid going to the Orange County Register and Oakley Sunglasses, you know, with Oakley Plant, Irvine, California. I was in there when I was a kid and we would service a thousand fire extinguishers in a day. And those days you had to actually shoot them off right every day and then clean the entire O rings and take the shaft out.

44:52And you had to clean the head of the fire extinguisher and then put it back in, refill it with the ABC powder, repressurize it. And then you'd put them in a stack, you had to put the tag on it, and then you had to go put them back into the warehouse. Like that was my whole childhood was working in fire extinguishers. You guys were like, what you know about fire extinguishers? I'm like, I actually know a lot about. We didn't fire suppression systems met you. It's a little crazy, isn't it? It was really crazy, honestly. Like, oh, wow, this is a thing. And but you guys, you know, being a family company, I was immediately like, that's that's excellent. And then we got into kind of some of the details as to how you guys do it. And I just I don't know, I fell in love. You tell us a little about what you what you what do you do on a daily basis? What does your day look like? Well, you know, obviously, I'm focused primarily on restaurants and I'm the type of person the way I want to try to go about connecting with people is I'm a big face to face person. So my day usually consists of just trying to get out and see as many people as possible.

45:53And I just really want to have a conversation with people. I enjoy meeting new people, even if it's not even about fire protection. Like if I walk into a new barbecue place or an existing barbecue place, like I just kind of want to start building a relationship with those people. But primarily what I'm doing is trying to make sure that their fire safety stuff like extinguishers, kitchen suppression, fire alarm sprinkler, that who they're using is doing what they're supposed to be doing, because, you know, the worst one of the worst things that can happen is a fire at a restaurant. And we want to make sure whether using us or use a different company, then you're you're ready in case there's a fire. Like if their kitchen suppression system goes off due to a fire, that it actually goes off, that whoever's been inspecting it has done their job and you're prepared. Well, I love when you guys came into a restaurant, the Green Hills Grill.

46:57Afterwards, we sat down and kind of talked about what we've got going on. And this was actually over at Maribor. And you said, hey, it looks like you were serviced for your fire suppression system. There's not a tag there, but we can tell that something had happened. But there's other hoods, there's these little spray nozzles that turn on if there's a fire, they turn on and they cover everything. I don't know if it's foam. I don't know what it is, but it covers everything and it stops the fire. It's a chemical. It's a chemical. But there's a there's these little caps that go on top of those and you guys go, hey, there's three of them that were the caps were just kind of off and they were just there. And he said, smoke can get up in those and it can clog those things. So make sure I've got extra caps if you need to replace those caps. But that's a big important thing. And I just it's like little stuff like that. I mean, I'm focusing on so many other things in the day. And the fact that like, oh, hey, guys, make sure those caps stay on there, because in the event that there's a fire, those things need to work. And when the caps aren't on there and it can they can pop off for any reason.

48:02But like, it's easy because you just click them back on. Yeah. Put the little caps like a cover, put a cover on a Sharpie. If you don't put the cover on a Sharpie and it stays open for a month, it's not going to work when you want to use the Sharpie. You put the put the cover on it. Similar kind of thing, except for smoke and gunk gets in there. Then if it does need to work, it won't. That's the kind of stuff that I think is just it should be a no brainer, but somebody pointing that stuff out and kind of walking me through and saying, hey, these are the things you need to be doing just to make sure that it works every day is invaluable to me. That's the stuff that's like we just got done talking to Jason Ellis from Super Source, like that's the preventative stuff he does. Like he knows all of my dishwashers, like my first name. He's like friends with them. I think they give Christmas cards, but like they're like he knows them and he talks to them and they have questions for him and he proactively will come in and go, hey, how are these working? How's this working? It's like that's the stuff. The people just don't do it. And that's kind of some of the stuff that you're doing. Yeah, like at the end of the day, we were customer service oriented, company service oriented.

49:04Like we want to build relationships with restaurants, other, you know, obviously clients that we have. But with me, primarily with restaurants, like obviously my first goal is to keep your two most important assets safe. And that's your people and your property. Yeah. Because like we talked about earlier, like most restaurants that do have a fire, the chances of them coming back and recovering are pretty slim. Not for a long time. Yeah. Especially right now. Yeah, exactly. So and then second of all, we want to manage that fire protection piece for you. And that's what we can do. Like we can set everything up to be reoccurring where you're not having to pick up the phone and say, hey, of course. And this is Brandon over at the Mary Bulls restaurant. Our extinguishers are out of date. We set all that up because one thing I learned a long time about restaurants is like you guys really want to focus on cooking food, making sure the guests are satisfied, like, you know, making sure your fire extinguishers are working is probably not at the top of most restaurant owners or managers priority list.

50:11So no, no, but this brings up a good point because that's why it's so important to have a guy. Yes. You know, and I think in my first ad I did with you guys, I was like, you got to have a guy, Kevin Rose. Yeah. And that's the main difference. So when you guys came in and did the full audit with us and you had all these things, you're like, hey, let's see what they were charging you for this stuff. And we got charged for a whole bunch of stuff that we didn't get done. Right. And so that process, I we used a different company and I called that company and I got a thank you for calling other company. Were you looking for sales or whatever? And then I hit like the number two button and then the phone rang and it was, hello, this is so and so. And I said, hi, I'm with Maribel. What's your account number? I'm like, I don't have the account number. That's just my restaurant. What's your phone number? And you're like, OK. And then you get that. And she's like, Marcy's your rep. And you're like, I don't know who Marcy is. I don't. I just need to know why this stuff. Well, what is it now? And it was like that.

51:12It was like, I'll tell you my problem. She's like, well, I'll get with Marcy and she'll call you back later. And so like two days later, this person did call me back. And they're like, hey, we're sorry. It looks like you have a bunch of stuff that didn't get done that you were charged for. And I'm like, how often does this happen? Like, is this like a thing that's been going on for a while? But it was what's your name? Who are you? What is this? And it's like I never felt more like a number. Yeah. Like, what's your account number? What's your like? But when I call you and I go, hey, Kevin, I wish you like, is that the fire extinguisher behind the coffee machine or is that the fire extinguisher over here? I'm like, no, that's the one in the side station. And you're like, OK, no, that one is that I don't have to call an 800 number and get to a person to get to a person like I got a guy. And both of my GMs know you. They know your name and they have your number in their cell phone. If there's ever an issue with any of that stuff, if a fire marshal comes in and let's just say you guys did miss something, let's say you didn't do something. I can pick up a phone and call one person and get shit done. I don't have to call an 800 number and hit the number one to get a person that's going to call me back a couple of days later.

52:16I can get an answer in like a minute. And you don't know this. But you've never not answered the phone when I've called. I think I've not answered once, but I called you. I don't know. I don't think so. I think you've answered because I'm like, I want to know if my guy, Kevin, you've always answered the phone every time I've called. Yeah, I don't take a lot of pride in that because like it goes back to. When you call me or any restaurants calling you, like they have a purpose and I mean, we're friends. I would think by now we're friends. But like, you know, you're not calling me to say, hey, how's Winnie and Braden and Abigail doing? Like you're usually like, hey, I need this done. Or, you know, is this what's going on here? So I need hockey tickets. They need hockey tickets. What am I going back to the Titans game? But, you know, I just pride myself on trying to be there for restaurants because, like I said, you probably spent. What do you think, half a day trying to call that other company or maybe a full day by the time you added up the whole process?

53:18I mean, you guys pain in the ass. Yeah. Restaurants, I promise you, there's one. I don't know anything about running a restaurant. You know, but I know enough. I know enough to know that when you guys need something done, like you probably needed it done yesterday and you need to call somebody. And that's that's that is so my mentality. My entire sales career was that I've yet to dinner. It's like my anniversary and the phone would ring and it was a chef. Brentwood Country Club. Never forget. This was my anniversary and it was Brentwood Country Club. Chef Dave, Dave Bieler. Love you, Dave. Called me at like seven thirty and we were at dinner and I said, I got to take this at Chef Dave. Yeah. And she's like, OK. And I picked the phone up like, hey, Chef, this is Brandon. You know, he's like, hey, man, I got a question. I got to order this. I got to get in the next hour and I got to do this. And I said, sure, just order the blueberries this way or you will sell that by the each or whatever it was. And my wife just like gets out of pen and paper and starts writing because she knows I'm like, hey, look, that's the world we live in. If a chef's going to go to his phone to call me, he needs something.

54:20You're not calling to be like, hey, man, I was just calling to leave you a voicemail. Like, no, they want to talk to you or they'll now today's people just text. But like, yeah, we're talking 15, 17 years ago, old school chefs, they just pick up the phone and call you and I would get calls all the time. And it wasn't like that. I didn't have boundaries. It was that I understood that if they're going to their phone to call me, they need something. Absolutely. And I need to be the guy that's consistently the one answer in their phone. And I don't I'm old school, but I still look for that. I still call people because I like to hear people's voices. Right. Same here. B, I can text. I'm sorry. I can. Well, my voice and flex and my text don't come across sometimes. Like, like, I'm not mad. And yeah, I can be very misleading. Like, yeah, I have that problem with my wife all the time. Like, she's like, well, I didn't mean to make you mad. I'm like, I'm not mad. I'm just responding to your text message. I called somebody the other day and I said, I like you. This was. I'll tell you, I called.

55:23But I said, I'm not yelling at you. Right. I want to I'm going to say this because I like you and I respect you. But hear it as though I'm yelling at you because I wasn't happy. And I said, here's what I need to have happen. And I kind of went over my thing. But that's the way that I had to phrase it, because if I texted it, it would have come across as though I was yelling and I didn't want that. I'll say, hey, look, I like you, but I want you to know this is an emphasis. Hear this like I'm yelling, but I'm not going to yell at you. And he was like, oh, thank you. I appreciate that. I thought that was an interesting way. I don't know what came over me in that moment. So I was like, I don't want to. I'm not a yeller. But I need you to know that I'm not happy and I respect you. And I don't want to just I'm not getting a point across by being a dick. Right. So anyway, that's the thing, too. I like to talk to people. So you answer your phone. That's big. You got to have a guy. So if anybody in your building, if something happens and you never know when you're going to need something until you need it. And, you know, the crazy thing about fire is you can't plan.

56:26You can't be like, oh, I'll call an 800 number. And I'll wait for somebody to dispatch to answer the phone to get me the person I need. When there's a fire like you need. Yeah, you need your stuff to work and you need people to answer the phone. You need people to answer the phone. That's a that is a 911. Hey, I need to know what this is. OK, do this, this, this, this, whatever it is. And that's that's a thing. Yeah. So or the fire marshal's here right now. And I need an answer. Here's your answer. I got it. Put them on the phone. I got this. Absolutely. So that's that's the thing. You're my guy and I love having a guy. Thank you for that. I mean, the guy, man. It's been a blessing having you guys in both of our restaurants. So let's talk about December. Here we are. It is December. We're going into two thousand and twenty three. And my goal is to get everybody set up. We want to be ready for two thousand twenty three. Do you out there, listener, restaurant owner, chef, manager, whatever, do you have a guy? Let's just think if you're a leader in a building and let's just say the fire department comes in and they go, hey, what is your your light is off? Does this work?

57:31Does this work? Do you have answers for that? Do you know what the answer would be in that scenario? And if you didn't have an answer, who would you call and how long would it take? If you immediately don't say, oh, I would call Kevin Rose or I would call Tina or whoever your person is, you need a person. And so that's why I'm telling you today, call this guy, call Kevin. And what he what here's what here's what I'm asking you to do. And we've got prizes. Corson's going to throw out two tickets to a hockey game. Where are your tickets? Good seats that you guys have. Yeah. Lower Bowl. They're very close to the ice. Lower Bowl close to us. You got two tickets to a game in two thousand twenty three. They're donating this to the prize pool. And I just now got I got another prize. I'm going to tell you about probably in the intro. You've probably already heard about it now, but it's from Alyssa and Jerry over at Buttermilk Ranch. It's a cookbook set. And here's what I need you to do. I need you to call Kim. What's your phone number, Kevin? Six, one, five, nine, seven, four, two, nine, three, two. Excellent. So I'll give you a second to go get a pen or hit pause, hit pause, get a pen, say it again.

58:37Six, one, five, nine, seven, four, two, nine, three, two. And if I wanted to email you a question or anything, what's your email address? Kevin dot Rose at Corson dot com. Kevin dot Rose, of course, and that's K O O R S E N dot com. So you do that, right? So once you do that, there's no commitment. Here's what I want. Here's the ask. You call Kevin, you bring him into your restaurant, let him do an audit, let him walk around, check to see what your current company is doing. If it's not course and come and check to see what they're doing and then let him show you, hey, your company is doing a great job. Let me show you what they did here. Let me show you what they did there. That's excellent. Do you know who your person is there? Just let him do an audit, let him check it out. And if by chance that stuff isn't going very well and hey, this hasn't been done in a year and a half and this really needs to be done and da da da da, he can come in and put an estimate together for you and set that up. You're not going to get entered in for the prize if you purchase from Corson.

59:39You're going to enter for the prize for calling him, just for getting him in the door. And here's what you have to do. You have to call Kevin and say, hey, I heard you on Nashville Restaurant Radio. I'd love for you to come in and just come in and see what I got. His goal is to make sure that you are ready. You are ready in case there's a fire, in case the fire department comes in and they need to check all of your stuff, that you have all of your I's dotted and all of your T's are crossed. No matter who your company is, he can come in and make sure you're getting the best. That's amazing. That is a free service he's willing to come in and do. Once you sign up with Corson, we can do staff trainings. We can teach everybody how to use a fire extinguisher when your entire staff knows exactly how to use a fire extinguisher. It's really great because fires get put out really fast when people don't know how to do that and your fire expands to the bar, to this, to this, then you have real problems. So education is really big. That's something he's willing to do. Also, these are all things that you can find just by calling him.

01:00:39And when you do that, you'll be entered into the prizes. So we've got four tickets to a Preds game. That's your grand prize. Gordon food service put up four tickets. We've got two tickets from Corson. The Corson seats are really good seats. And then we've got and the GFS tickets are pretty good, too. But I just saying we've got these books. I've got cash. If you if you call every single one of the sponsors, if you do this with every single sponsor, we'll give you one hundred dollars cash for every single person that does this. You get one hundred dollars cash. That would be nice at Christmas time. Be nice in the New Year. Just a little a little something. You could buy your staff something, take your wife out to eat. But these cookbooks are really cool. We're going to talk about those later. That's the contest all month long. We're actually going through January 15th. So this whole thing is going to go into two thousand and twenty three through the middle of January 2015. Call the sponsors, get them in there, learn, live. And I've got a few restaurants out there that have pretty much called all of the sponsors and they're like, dude, I'm set up.

01:01:41I got people for everything now. I got my dish thing goes down. I got a guy, my payroll. I got a guy, my composting. I got a guy, my my fire suppression system. I got a guy, GFS. I got a guy like all of these different companies are really good stuff. So that is the ask. Get ready for your phone to ring a lot. I hope so. I'll be answering it. I just to add on that, you know, we you know, this is obviously not we're not going to hard sell this. We just want an opportunity to meet your me. You know, whoever wants to call in, try to build a relationship and just, you know, I enjoy talking to new people every day. I mean, that's kind of why I keep doing what I do. And, you know, I've got a lot of respect for the restaurant owners out there, especially the mom and pops me. I know the the difficult time they've had the last couple of years and the blood, sweat and tears they put into their restaurants. So, I mean, I just want to meet you. I mean, it's only going to take 10 or 15 minutes. And, you know, probably half that time you won't even have to, you know, be with me.

01:02:42I can kind of do my thing. And, you know, just like I said, we just want to start meeting more people and having some relationships because there's a good chance at some point you're going to need you're going to need us. I mean, you're going to need somebody even, you know, if it's not inspections, if you're going to build a new restaurant at some point. I don't think I told you this, but you guys came at they just came in and did like our annual inspection two weeks ago on Thursday. You had Maribold on Friday. Did Greenhouse Girls Thursday? You came in to the full everything, got it all done. And then the next day, the next morning, that Friday morning, the fire department, the fire marshal came in. Oh, wow. The next day. And at the end of his report, he said, I've never seen your building look better because I've been doing this, this building for 20 years. He goes, I've never seen you guys this prepared. What did you do? Because everything is perfect. You got a hundred percent score. Everything was perfect. And he even complimented. He said everything was good.

01:03:43And I looked I looked at we're in the manager meeting on Monday morning when I heard this story. GM goes, yeah, Friday, the guy came in and he was like, he's never seen the restaurant. He was trying to give like I made the restaurant clean and look what I did. And I was like, yeah, no, that was we had course and come in on Thursday. And he that's what the fire marshal said. He's like, this is the best it's ever looked in your restaurant. Congratulations. We appreciate that. That's what we do. I didn't tell you that yet. Yeah. And we really appreciate that. I mean, we've got an amazing group in Nashville, you know, starting from the the top, you know, the branch manager, system manager, our technicians, the people in the office, but kind of going back to what you said, the fire marshal said, you know, we're really code driven. There's a lot of fire protection companies. There's a mutual person we know that calls the fire protection company's racketeers. He said they're just finding they're trying to find stuff to to ding you for. They're going to get you in trouble. But that's not our intention. I mean, we just like I said, we want your building to be safe. We want your people to be safe.

01:04:44And we're going to go by those codes. We're not just going to tag something for the sake of putting a tag on it and saying, oh, yeah, we we got a tag on that. It works. So well, thank you for coming in today. This is a lot of fun. I hope you and your family have a wonderful Christmas. And I hope that you have a happy New Year. I don't know if you celebrate Christmas by the holiday season. OK, so celebrate Christmas. Fantastic. Merry Christmas and happy New Year. It means so much to me that you guys put your faith in me and what we're doing here at Nash Restaurant Radio. The fact that you're supporting me means you're supporting my conversations with locally owned and operated restaurants. We're sharing stories of people out here. And your sponsorship of that means a lot. And I just want to say thank you and look forward to working with you guys in the future, too. Yeah, same here. We appreciate your support as well, Brandon. Thank you very much. All right. Take care, man. You too. All right. Wow. Can you feel the love in the air? I'm telling you, these guys are not only sponsors, they are friends. It's fun learning about a little bit more about them.

01:05:46And you can, too. You can, too. So give them a call. If you're out there, also check out net checks. Most of you are using what chefs want. Look into Gordon Food Service. We want you to also look into Robyn's Insurance Company. Matthew Clements is going to be the one who is on our Brandon's Book Club. The Comfort Crisis was his book that he recommended. And I love it. Gosh, it's been a life changer for me. Also, Erin Mosso over at Sharpier's Bakery. If you need fresh baked bread coming into the new year, she's your person. She will totally take care of you. We want to support local. They've been delivering fresh baked bread seven days a week, six days a week, sorry, for 36 years. I mean, wow, they have baked bread for everybody. I'm sure they've baked bread for presidents and all kinds of amazing people. Right. That long of time in the city. I use them both in restaurants and they do a fantastic, fantastic job. We've got so many other amazing people we're working with.

01:06:48Poached Jobs is another great one. Please go support Poached Jobs and Just.Glass. The compost company is always doing great things out there. So we certainly appreciate you guys. And we're going to be back with a new round up coming up soon. And just lots of fun stuff. Have a wonderful, wonderful, busy, busy next week. We'll talk to you guys soon. Hope you guys are being safe out there. Love you guys. Bye.