Shane Nasby

00:00Welcome to Nashville Restaurant Radio, the tastiest hour of talk in Music City. Now here's your host, Brandon Styll. Hello, Music City. Welcome to Nashville Restaurant Radio, coming at you on a Friday. I hope you guys enjoyed this amazing weather we've been having. Just sunshine and nice, nice sunshine and rays. It's just been gorgeous. Today, we're going to be talking with my good friend, Shane Nasby. You all read Chris Chamberlain's article on the scene talking about his new place, Cletus Burgers, and it's a good talk. We have an amazing conversation. It's always good to catch up with them. The last time that we had a conversation on air was on May the 6th, 2020, right before restaurants were about to open.

01:03So it has been two years since we've done an interview, and this one does not disappoint. You get to learn all about the new Cletus Burger, what the reasoning behind it is, its motivation, and just everything. The guy is absolutely amazing, and I love catching up with him. Stay tuned for our episode on Monday. We're going to be talking with Justin Cook from the entrepreneurial operating system EOS Worldwide, and this is an episode you do not want to miss. A hundred percent, Justin Cook is going to help you take control of your business. This is a great episode. We're going to do another part, and I think we're going to do like a whole big group meeting. We're going to continue to work on the traction model and EOS. But first, we have a new sponsor, guys. When we went to Phoenix, we learned about so much technology, and one of the main sponsors for this entire event was GoTab. And GoTab is not in Nashville, guys. This is a brand new technology, and it's everything. I envision this for downtown restaurants and bars where it works with native systems.

02:09You can come in, and people can, through a QR code, they can start their own tab. You start their own tab, send in their own drinks, and you bring the drinks, you can check the IDs, but people can do all of this stuff themselves. You can do with pictures, starting tabs, continuing to order. They can close tabs, they can split tabs. All of these things are possible working with your current POS system. Now they do offer their own POS. It's all cloud-based. It is amazing. It is the future. I couldn't be more excited to bring this technology to you. So we have an exclusive demo through Nashville Restaurant Radio. It is at gotab.io. There's going to be a link attached to the show notes for this episode with Shane Nasby, but this is something that is brand new. If you've been waiting to get into the next generation of POS systems, this is the one.

03:10It's a full suite of things. It's the best restaurant POS system, and it's contactless. There's no app you have to do. It's all online. It is just amazing. So I love the feature that the analytics that it can run. So at the Green Hills Grill, we offer a watermelon and crab salad. It comes out for two months every year. We also do a fresh strawberry shortcake. And I can look back over last year's sales, and I can look at it and go, OK, these people ordered strawberry shortcake. And it will tell me. I can search by who ordered what and when, and I can send a push notification out to all of those people instantly, SMS-style with gotab. I can immediately say, hey, you came in and ordered this. We have it again. You got to check it out. Also, if you have people that buy wine that's over $75 or anybody who bought wine and you're doing a wine dinner or whatever it is, it can segment the people who dine with you. So you can generate this data and then you can do something with it.

04:11Gotab is changing the business. I'm so excited to have them be part of Nashville Restaurant Radio. And look, there's only one restaurant in Nashville right now that's using Gotab, so this is brand new. It is all over the West Coast, and I am just super excited to bring it to you. So go check them out, gotab.io forward slash E-N forward slash N-R-R. Here's the deal. You've got to go with that link. Okay. When you go check them out through that link, what that does is they've offered me, they said, hey, look, for anybody who comes on, we're going to give you, we're going to give you some money. And I said, I don't want the money. The sponsorship is great. Give that back to the people. Give that back. Let's give them $500 in free hardware. And they were like, really? And I was like, yeah. You get a sponsor? That's great. I'd love to have you on here, but I want to offer a value to anybody that buys Gotab or anybody that uses your service. And they have a lot of services that work with your POS system you have right now.

05:15So when you sign up for Gotab, you get $500 in free hardware automatically just because you go to that link. You got to go, gotab.io forward slash en forward slash n r r and that way you will get the best deal. If you also go to our website, nashvillerestaurantradio.com, click the sponsors tab. You will see the Gotab section. Just click on that link and that link will send you exactly where you need to go to get that special deal. Okay. That's going to be our ad to start the show. We are excited to have them on board. You're going to hear lots about them. We're going to do an episode with Tim, who's the CEO of the company here in a couple weeks. And we're going to do a deep dive and then we're going to have an event. They're going to come to Nashville. We're going to have a big event and we're going to host it at a restaurant and we're going to bring everybody in to learn about how you can use your data, how you can start tabs and that the servers can pick up the tab and they can.

06:15It's just guys with this labor shortage that we're having, this is a godsend. I'm just, I'm in here. I'm that excited about what Gotab is doing. So we're excited to bring this episode to you again, Monday, Justin Cook, lots of great things going on. Thank you for listening. Hope you have a wonderful weekend and let's jump in right now with Shane Nasby, super excited today to welcome in Shane, the NAS NASB. Shane is the owner of the new Cletus hamburgers, Cletus, Cletus burgers. We're just calling it Cletus, but yeah, the focal point is burgers and beer, so burgers and beer. Welcome back to Nashville restaurant radio. Thank you. It's been a while. May 6th, 2020 was our last episode, really two years ago, almost exactly.

07:17I had gone on May 5th on Cinco de Mayo and I ordered takeout from Honeyfire. Was it on a Tuesday? Was it taco Tuesday? I don't think so. I got all my stuff that I normally get there. I'm pretty creature of habit, but Diablo Jones, is that what it was? Diablo Jones. My wife gets a Buffalo Jones. I love the Diablo Jones, but I love everything. All your stuff is amazing. But you said, did you go to the food truck outside? And I was like, yeah, I did, because there was no, like you had to go pick up your food from a food truck because restaurants weren't open. Yeah. I mean, 2020 was a blur, I think because there were so many pivots. I felt like every two weeks it was something different. Like we were in the food truck. We have no seating. Now we're 50% seating. Now we're back to 25% seating. Like yeah, the whole year was just a blur for most of us in the industry. So it was insane. It was absolutely. We opened, I think the restaurants reopened May 13th or 14th. I mean, the week that we talked, restaurants were closed.

08:21Yeah, I mean, you literally had to go to a food truck outside. I mean, thinking back to those moments back then, like. What have what have you learned from that day? Man, I tell you what, 2020 was is more about, I don't know, that was survival mode. Like you just you just completely shift gears. And I mean, not to mention, like I was actually in Charleston for Charleston Wine and Food Festival first week of March, and that's when the tornado hit. So, I mean, everything March 2020 in Nashville was just crazy. And I remember being at Charleston Wine and Food being like, oh, my gosh, there's there's tens of thousands of people here at this event, you know. And it's the covid is. At that point, you didn't know what it was exactly. So do we still know what do we know what it is now? I wouldn't answer that question or attempt to. But what we did know is like you didn't know if it was super serious, if it wasn't like you just there's so many questions and you had thousands of people walking around.

09:25At literally the event was, you know, had it was still going on in the middle of like the news was just covered with covid and things getting shut down. But here we are at, you know, this week long event and it's still happening. The massive crowds and we're serving food. And it's just like, holy cow. Like I just wanted to get home and just kind of reassess everything that was happening so we could kind of lock in and figure out our game plan. So that's funny, because that was the basis of my first. That's what started this podcast was on March 12th. So many people were posting things like, hey, we wash our hands, come out and eat with us. Remember these long like, well, we recognize that covid 19 is coming. We will ensure you that everything we do in our restaurants is safe and clean. And you still come out and eat comes because all the restaurants were just everyone they were dying. Yeah, nobody was going out to eat. So people were out there just putting whatever they could out of the ether. And I thought I had a conversation and said, is that the right thing to do? Like as an industry, should we be telling people, hey, we're clean.

10:26So you should come out and eat. Are we putting our staff in jeopardy? Are we putting other what if this thing is just deadly and we've been bringing people into the restaurant because we're slow and we killed 20 people because we did that. And should we do that? Yeah, that was a conversation. Yeah, that was one of many conversations. And you just nobody knew. I mean, it was a brand new thing that had had had hit the world all at once. And we were all reeling and trying to figure out. We're trying to save our businesses. We're trying to like, oh, man, it was a yeah. There's so many thoughts going through your mind and just laying there in bed at night, looking at the ceiling, going like, what are we going to do tomorrow? You know, because not only that, you had you had staff had everybody has different opinions and thoughts with your staff. Some people wanted to work. Some people didn't. Some people had super concerns about the health aspect of it. Some people had zero concerns. And then everybody brings their opinions to the table, whether it's guests and staff. And then you're trying to, like, navigate the situation as a as a business owner and as someone in your community.

11:30Inviting being yes. And, you know, and not to mention, like, you know, I'm you're you're out there in it all day every day and you're going home to your family. Yeah. And you're exposed to anybody who works for like any you're 100 percent exposed all day and then you're going home. And like that first month or two, you're just like, man, should I go stay somewhere else and let my family just be by them? You know, like it was there was a lot to wrestle with. And and it's it's it seems like it was yesterday. 2020, but it also feels like a decade ago. So it's it's a weird whole situation was just. I never want to go back there. Oh, Lord, no. I know that I mean, it was I felt nice being at home, spending time with the wife and kids and like not going out to work. And you didn't really have that option because you had to rush like. Yeah. But man, just the pain it caused so many. And I don't think we're I don't think we're done. Oh, no, it's not. I don't. I personally don't believe it's ever going to go away. We'll have to adapt to it. It's not going to be gone, you know? Yeah.

12:33I just I do the people side of this thing, like in people that are still afraid that people that are still. I think that it's it's created a lot of insecurity in people in general, whether they're working or whatever. And I just think that it's we I want to help people get back to being OK with normal and I don't know, it's something that's near and dear to my heart right now. For sure. I understand that. I mean, we all desire normalcy. We all desire getting things back to, you know, a level of comfort. And that's what we long for as humans, you know. And I'm hoping that the circumstances and and, you know, whatever is out there to that would allow us to do that. I hope, you know, that's what we all strive for, I think. So let's let's go. We're talking about the last episode, May 6th, 2020. You're you're opening a new place. It's called Cletus. Obviously no longer honey fire. Correct. I don't know if this is an elephant in the room, but let's just let's just address. You left honey fire.

13:33You're the owner. You're not there anymore. Give me like the just the the quick. I don't want to dwell on this. Let's just. Well, I think I think we got to hit it. You know, 2020, 2021 was just so crazy. And I felt like during that stretch, like what I what I found to be the heartbeat of what I desire is just helping the hopeless and homeless and and people who are poverty stricken, having served with people loving Nashville for the past few years, that just became so close to my heart, getting out there and just developing those relationships with our friends on the streets. And that's that's where I wanted to be. And but I also knew that, you know, the restaurant world was, you know. So I I didn't know exactly what it was going to look like. I do. I did know that like my for for me and my wife. You know, we we we processed for for weeks and months. And it wasn't an easy decision. But we knew like we knew that we were being led to this different.

14:37I don't want to say, you know, career path, but it was just a mission. And but we didn't know what it looked like. We didn't know like, is this is this something that's initially whenever, you know, we transitioned out of honey and honey fired, you know, December. And it was just a couple, two, three months of just just resting with the family after the previous two years. It was just took the kids to Disney World. Nice. And just like just nice motorcycle rides with Angela. Yeah. You know, just just like decompressing and just exhaling and being like, OK, let's figure out what's next. But I didn't feel a big like, you know, a lot of pressure to go figure it out. So, you know, I didn't know like I thought about buying just a food truck and just, you know, maybe two or three days a week going out and just doing food truck stuff and then a couple of days a week serving the the community in the streets with like a free food truck and like raising money. I thought about doing the nonprofit and actually got that kind of started. And then, you know, you know, and then the opportunity came up with the location that we found for Cletus.

15:43And, you know, it was in terms of like second generation spots, it was it was it was within our budget. It was something that we could do. And we we swung by there and like we just just kind of on a chance and just walk back there and we saw like this beer garden and this stage for live music and tons of outdoor seating. And it's it's kind of a hole in the wall vibe, you know, like it's not it's buying. But I just started looking at this and I just said, man, what we could do a lot based out of here. Yeah. And so I, you know, met with Ryan Lampe, who's the director of and the founder of People Loving Nashville. And I just said, what can we do together? How can we make this work? And so Cletus was birthed not because I set out to open a restaurant. It was how can we how can we serve the community that we want to serve our friends on the streets? And so we we kind of laid out this game plan and this thought process.

16:43And, you know, Cletus is a for profit business, but it's going to have its mission focused. It's a mission based business. And we, you know, I can get into you probably have more questions about that in the future. But that's just kind of the whole thing wasn't necessarily like a hard stop. Now we're going to go into this like it was just we knew we needed to pull back. We knew we needed to just take some time to rest. And then we also knew that we wanted to serve our community. So we've just kind of happened naturally. It was great. Well, there's OK, there's a lot there. There's a it's almost like there's a trauma. Like you go through all this stuff that happened. And you we talked about this in the last episode that you're spiritual and not that you're going to tell anybody what they need to do. But for me, the day that I quit drinking, like that the thing for me was this huge rainbow showed up. And I felt like it was a sign from God, right? It was this thing that God told me. And it kind of opened my eyes to listening, listening. And I'm not I'm not a Bible thumb.

17:48I'm not I'm not trying to preach here. I'm just saying sometimes God or your higher power, whatever it might be, speaks to you and you don't listen. And I've made it an intense focus to try and listen to these things. And it sounds like to you, you kind of knew that, hey, I want to change direction. I want to do something differently. And we're just going to we know in general what we want to do. And then we're going to wait for signs. We're going to wait for it to happen. That this is what's meant to be for you. And you started listening and you started identifying different areas. And, hey, look, I'm not going to push it. I'm not going to force it. But whatever you want to do with me, let's go. And then you you waited and you found it. And it looks like it's going to work out really well. I mean, yeah, I mean, as you're waiting, you have to be responsible. So I went and bought like a used food truck that I was going to fix up. And I still own it, you know, and it's just kind of sitting there. But like my idea, I was just like, well, I've got to I got to have an income for my family. So, you know, be responsible. And I have so many friends in the industry with like I knew I could call any of them up.

18:49They're all short staffed. So I was just like, hey, can can I plug in, you know, even if it's just for a few weeks, a couple of months, whatever. But, you know, I went out and bought the food truck thinking I was just going to, you know, I had always kind of had burgers in mind because I'm just I'm passionate about that. I just smash burgers, probably my favorite food in the in the world. They're good. Yeah, they're so awesome. So I knew that's probably the lane that I wanted to transition to, mainly because I wanted to simplify to just the idea of having one or two proteins and just smashing burgers all day. What's the best smash burger in Nashville that's not Cletus? Man, I haven't been to a lot of places. There's a lot of people telling me like bad luck burgers really good. I haven't tried that yet. I haven't either, but that's all I hear. But my kid, like we we're on the West Side, so we hit you babies quite a bit. That's our favorite. Yeah, it's it's good. I'm trying to think. So a lot of a lot of places, they'll call it a smash burger on their menu and then you get it's like, this isn't really a smash burger. It might it might have been a ball previously and smash somewhat. So it technically is a smash burger, but it's not like a like a thin big.

19:53All right. Let's talk about what is let's define smash burger. Man, I don't know. You said, is it a ball? And I'm like, I guess it starts the ball. Then you smash it on a griddle. Is that what defines a smash burger? You know, I don't know the definition of like it's kind of like barbecue. What what's the definition of barbecue? That's a hard one to answer. You know, I think that's a different people would answer that differently. But my definition of a smash burger would be cooked on a griddle or in a cast iron pan, just a solid, smooth, hot surface. You you you you create a you know, you create your ball of ground beef and then you just smash that thing to where it's really thin. Like you don't you don't cook smash burgers to order. It's not like, oh, I want my medium or I want my like. It's just well, yeah. And then they're juicy. You want that crusty, buttery, crispy on each side of it. And you want it to know it's like snowflakes. You don't want to want to ever look like the other. You don't want a preformed, you know, patty. Yeah. You want that that that gorgeous. And then, you know, a classic smash burger is going to have American cheese. You know, I think the most popular places are like Shake Shack and in and out in and out. Yeah.

20:59Even in and out, they could probably smashers a little bit more. I would say Shake Shack's probably more leans more towards a classic smash burger than even in and out. Now, don't get me wrong, in and out still excellent. That's a big debate. Or, you know, you know, it's funny because I had Pat Martin in here a couple weeks ago and we were talking about you babies. And last time I went to California with the family, we went in and out and we're all eating and my kids were like, this is a very good dad. I was like, what? This isn't that blasphemy. This is in and out. Right. And I was eating, I was like, you know what? I think the QBABIS is better than this. Yeah. It's five guys does a good job, too. I mean, for the most part, I like five guys, but like I was blown away like the smash burgers come a long way. They have. And it's becoming like it's it's kind of taken over the world. Like if you look at Instagram, like smash burgers are just going everywhere. And like so it's it's it's really a hot thing. And but and rightfully so, though, they're they're flipping good, man. They're they're so good. And that's unintended. And they're affordable. You know, it's not affordable.

21:59It's something you can eat two or three times a week as opposed to like, you know, having to set aside at night to go have smash burgers. So you clearly love smash burgers. Yeah, I've since our interview of May 6th, 2020, you and I have got to spend, I think, a pretty good amount of time talking and just kind of catching up. I consider you to be a friend. Yeah. Thank you for that. Yeah. Honored for that. And you tell me, let's talk about your vision for Cletus. Right. So this isn't happened yet. You kind of you're you're laying in bed. You're thinking about what this is. You're in the shower. I tend to like wash my car and I'll listen to something or I'll go for a walk. And my brain just goes down like a hundred different rather these visions of what I want to do and how I'm going to do it. How did it begin? How did the idea for Cletus begin? Jane's going to jump into the answer to that question right after these words. Do you own a restaurant? Are you a general manager? Do you want things to be done right every single day? Of course you do.

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27:25You're in the shower. I tend to like wash my car and I'll listen to something or I'll go for a walk. And my brain just goes down like a hundred different route. I have these visions of what I want to do and how I'm going to do it. How did it begin? How did the idea for Cletus begin? It's kind of two tracks. I think the mission part of it was has just been helping and serving with people loving Nashville downtown and their favorite, I think their favorite night. So every Monday night, people loving Nashville's at war Memorial Plaza. And they're, they're, they're serving anywhere from three, 400 people every single Monday night. And they have not missed a Monday night in like 12 years. And, um, wow, the most popular night seems to be burger night down there. And then they'll, they'll switch up the menu and they do a lot of things, but like our friends on the street, they just love, they love burgers, you know? So, uh, and then I love them as well. And like, I stay in my lane. It's like meat, meat and fire, or, you know, like, um, I'm not like a, you know, I'm not a chef. Like I don't, I'm not going to come up with some kind of crazy stuff, but I do have a creative mind whenever it comes to, uh, taking, taking simple things and making them, you know, a little bit more fun. And, uh, so, yeah, so I think the mission part of that, just, it just being out there serving and being, and having caustic, I've been talking with Ryan Lampe for, and, and Nate, his brother, like for the last Colleen, like all of the, the Lampas, um, you know, I've been talking to them for the last probably year and a half, two years, and just being like, how can we help? How can we help? How, what can I do?

28:57What can we do? You know, and like, we did the big Thanksgiving meal, where we had multiple chefs, you know, uh, from town, you know, like Nina and Trey and, uh, uh, John Lassiter helped. And then you had more hospitality. Like we, we did the big people loving Nashville Thanksgiving dinner where everybody pitched in and we created a feast. And, um, and then this year Pelican and pig, you know, um, they, they jumped in and helped as well. Um, so, uh, that has, and in getting everyone involved in, and I, so, so there's that part of it is the Monday night. And so what I want to do moving forward is the last Monday of every night, I'm sorry, the last Monday of every month is going to be, um, Cletus night. And so what we're going to do is we're going to be down there, uh, cranking out burgers at war Memorial Plaza. We're going to be feeding three, 400 people. We're going to have music, uh, street barbers show up. They give out haircuts, shower up, shows up their showers. There's tons of clothes provided by people loving Nashville. They're handing out. Like it's a party and we want to make it a party. And, um, so it's, it's going to be burger. The last Monday is going to be now they do it every Monday, but what we're going to do is just, we're going to take over the food part of it the last Monday of every month.

30:08Oh, that's awesome. So we're going to be closed every Monday Cletus when we finally do get open, hopefully later this summer, we're going to be closed every Monday and allow people the opportunity to go down and serve. Uh, and then the last Monday, if they want to sign up and go down with us as a team at Cletus, then they can do that as well. So that's part of your vision. The vision was, I want to do a smash burger and I want to partner with people loving Nashville. And I want to figure out a way that I can serve food and also serve my community. Yeah, pretty much. But I also knew like, you know, when it, when it came to like the smash burger and the burger part, like with that, I wanted to do something simple, but I wanted to do it excellent. And, um, I wanted to do one thing, you know, and I just, and the idea of just doing burgers, but just putting all your focus into doing them excellent and doing them right, um, or to the best of your abilities, our ability. So that's, that's one of the things that we really wanted to, uh, so we're, we have a creative menu and we're going to be rolling that out and giving you sneak peeks of that on socials, um, burgers that, um, you've never ever would have thought would have made any sense. Uh, but we're going to have some, uh, a lot of fun with those, uh, a lot of fun with the, you know, the mo honey fire was just kind of coming up with these crazy sandwiches that like weren't typical barbecue sandwiches. And as we went to seated, well, thank you. Yeah. So we want to do the same thing with burgers.

31:29We would just want to have like these burgers. We're just like, I never would have thought to put this on a burger, but it's working, you know, so big jam with peanut butter. Like what's going on here? You know, yeah, it's nothing going to be too artsy. Yeah. It's a, it's going to be stuff that we can just kind of, uh, throw out there. It's going to be fun, but you know, the classic smash burger, lettuce tomato onion pickle that, you know, that's, that's what your best seller is always going to be just a classic burger or double burger, you know? So, so tell us about this location. You're on Elmhill Pike. It's going to be an Elmhill Pike basically right before Joey's house of pizza rest in peace. Yeah. Why'd they have to like, I was so excited to be their neighbor and we signed the lease. And like a week later, they're like, we're closing. I'm like, I was planning on going there. It's literally right next door. I was like, I was so excited to develop a relationship with those guys go over there. Look at you wrong. Like what happened here? Like, I'm, you know, I think they did pretty well. I think, uh, from what I've, I read that, uh, you know, with their, the sell of their property there. So, um, I I'm hopeful that they, they open up somewhere else. I'm sure.

32:35I would think that they would with the following they have, but do you, is there another restaurant going in that spot? No, from what I understand they are developing that and it's going to be residential condos and stuff. So that'll be great for you. Yeah, it'll be great. Yeah. I mean, there's no really, there's really nowhere else to go. If you're coming from downtown out outside of like the industrial parts. So they're, they're starting to just take that properties and develop those. So now, yeah. So tell me about it. The first time you saw this property and you walked on town, walk me through what it was like, Hey, we're looking at this thing and you, did you know immediately, like this is the spot. Did you have the vision? Did it feel like, what were you feeling? Well, the reason I loved it is because it's an old house. I think it was an old house. And then, uh, various artists brewing, uh, they bought the property and they converted it into like their brewery inside. And it has a bar and then they, they, uh, built a beautiful, um, beer garden in the back and they put a nice patio on the front and on the side.

33:35It's got a three seasons room. So the outdoor seating is phenomenal. The beer garden is beautiful. They did an excellent job. Uh, but from the front, it kind of looks like a hole in a wall old house. And I love that. Like what I wanted to do, uh, um, you know, is just, I wanted to find something that like I'm drawn to, like one of my favorite spots and I'm going to go with here there in about 30 minutes is like redhead a stranger. Oh yes. You know, uh, just, there's just something about walking in and like, I love the spots where it's like a cooler of water. You want some water? It's in that Gatorade cooler over there. Um, if you want to cook, there's a can, there's a cooler with cans of Coke in it, you know, like, um, it's, it's taking something and just that has a ton of character and making it your own. And like, whenever I saw the house, the old house, it kind of was about the same size as the house that my grandfather Cletus, you know, had. And I was just like, man, this kind of looks like Cletus is house and like it could be his, his spot and have a lot of character. And then there, but there's a party going on in the back where people are chilling and having fun. And like, you can see it like 90 people at the outside of this place.

34:42So it's, it's crazy, but it, I just love the vibe. And I love the fact that it was kind of old and, and just a character, tons of character, you know, decades and decades of stuff has happened, you know, in there. And it's just, I love that. Do you know any of the history of the home was who lived in it or it wasn't his house? All I know is prior to various artists having it, it was, various artists is the name of the brewing company. Yeah. Not just various artists had it prior to them. It was an accounting office and like they had basically, it was still like a, uh, it was like a home with bedrooms in it and each bedroom had different offices in it. So, and so they took it and they flipped it basically from a house. And so I don't know who used to live in it, but if anybody has any info on that, I would love to. Yeah. I mean, you know, we have mayor bowl restaurant and it was a house that's built in 1942. And so there was a family that lived there and we have this like archive of photos of the house when the family lived there.

35:46So it's just kind of cool because it's a restaurant that we're in all the time and we've converted it to do all these things. But sometimes you see a picture, Oh, this was their living room. This is the room that they did Christmas morning in. And this is, and this is now a room that people get married in or that they do the rehearsal dinners. There's a cool kind of feeling to all of that. I love it. I get chills thinking about like all this, the history of a home and what happened in there. So. I love it too. And, uh, you know, and I don't, I have, people are asking me, so you're going to put one here. You're going to put one there. Like what about Bellevue? Here's the thing. Like we didn't plan on really opening this restaurant two months ago. Like we weren't looking, we didn't seek out to find this spot and to like open this a week. Um, when it comes to like, we just, our mission will always be to take care of our community and, and to serve our friends on the street. And outside of that, you know, if growth happens naturally over the course of years or like, then so be it. But what, what I will not do is be in a position where I'm trying to run multiple restaurants and it takes away from my time and my ability and my bandwidth to do what we know we're supposed to be doing.

36:58And that is serving our community. And another big thing that I want to mention is not just providing food. So one of the things that we're doing is people loving Nashville has started a restoration program where they are pulling people. Um, um, let's say pulling people, they are inviting people off the streets and they are, they have a restoration program that they have put together that is basically, um, re teaching life skills, balancing checkbook, how to cook, how to do like, like, and trying to get people off the streets and re integrated back into the workforce. And what you can't do is you can't just pluck someone and give them a job, especially in the restaurant industry, you get in some kitchens and it's, you might as well just not be there. I mean, they're going to end up falling right back into the things that, you know, sure. Yeah, it's, it's a tough industry industry for sure. So what they are doing is they are having, uh, so, and I'm, so basically I built this model with Cletus specifically with this in mind. They are taking people through the restoration program and as they are ready, they will be coming on staff at Cletus. And so we will be, um, working closely and giving them a low barrier opportunity for employment that, you know, and it's, it's going, and I, and we had many conversations like, uh, like I was really nervous about this because I just, I didn't know if I was the guy to do this.

38:23And so that's why working like a Joey and, uh, who it works for, uh, PLN he's, he's heading up the restoration project. I talked to him daily and it's like, I'm going to need you like here with me, like close, like, and you know, we're not just going to bring a bunch of people in and hope that something, you know, throw it on the wall and hope that some stick like, you know, we're going to start, we're doing some prep out of the PLN kitchen for the restaurant. So, um, the first phase would be just a couple of days a week they're coming in and they're knocking out prep list. They're slicing tomatoes. They're doing different things like that. And as they, um, you know, as they work their way through the program, whenever they're ready, they'll transition to the restaurant. There'll be opportunities to work on the line. There'll be opportunities to, um, you know, have interactions with guests, uh, just whatever they're ready for. And whenever the team go to that too, I mean, there's, you might find somebody who's really good at interacting with guests and one guy's really methodically great at smashing burgers. Yeah. So the idea isn't just to, a big part of what we do is going to be providing meals for the hungry.

39:28That's a huge part of what we do. But we also, for those who long for opportunity to transition out of the streets and get back into the, and it's not, it's not everybody, but for those that do, we are, we are trying to create a program to get them reintegrated into the workforce. Why is that your passion? Cause I mean, there's a lot of, there's a lot of charities, there's a lot of different nonprofits you can work with why that specific one, why are you so passionate about it that you want to create a restaurant based around helping? I mean, I, I'm not saying that it's bad or anything. I'm just saying like, what about it is personal to you? I think, I think I grew up in a tiny little town in Indiana that was, I would say most people were probably poverty below the poverty line or right at it. Myself included there for a stretch. And you know, like I'm not ashamed of my past. Like I was, I grew up in a trailer that was parked in the garden behind Cletus's house, you know, on the property. And so I think growing up, I mean, we, we didn't go without, don't, don't hear me. You know, my mom worked hard and you know, my dad helped provide and you know, everybody provided and, but it was, so I didn't feel like I had like looking back on it. You know, I realized, okay, shoot, you know, and I feel like we, we didn't have hardly any money.

40:53Like my mom was working at a nursing home or whatever. My grandfather Cletus absolutely didn't have any money, but I was constantly seeing him find people in worse situations. Like he was taking my hand me down clothes. And I remember going to different families homes that had like three or four kids and like giving them like fourth generation clothes and them just being thrilled about it, you know, or, or going hunting and like taking whatever we shot and taking it to these families that were just thrilled to get four rabbits, you know, like for dinner. And an amazing perspective. And so it was, I've always had a, my heart is broken for the poverty stricken. It always has been. And, and I find the most life and it is life given life giving for me to just, I know, like if you can provide a free meal and not just a meal, but like do do something like, and again, I don't want to just do food. Like the vision that we have for this is so much more than food, but like just to provide like that can be, and then, and again, the conversations that you have, like whenever we're giving the food, that's, that's probably more important than the food.

42:05And it's not, it's just re and it's integrity, you know, just instilling integrity back into people and letting them know like, Hey, it's not, this isn't like, it's not, hey, God bless you. Here's your food. You know, like it's, hey man, how you doing, man? You, you preds fantasy. You're wearing a hat. I don't know. It is like talk to people like they like you want to be talked to. And that's what doesn't happen a lot. And that's where the, the, you know, and that's where PLN has taught me a lot is like these, just watching their staff is interact with these people and develop relationships. And, um, that's, that's what has really inspired me over the last couple of years is like, I want to have more time on my hands to go out there and do this. And the best way to do that is create a model that is intended to go out there and be on the streets too. So have you ever met a guy named Brett Swain? Did you meet, he runs the cookery? No, but I want to go there. I've, I've heard the story. I've never met him.

43:08Yeah. You got to go by the checkmate. He's amazing. But how is this as a father? So I see pictures of you and your family working with PLN, um, out there. What do you think this does? Cause your children are there with you. What kind of impact does this have on them? How did they respond to this? Do they, they have that same passion? Do they understand what your drive is? Uh, they do because it's, it's just become a part of our life. And I think, I think for my kids, like, I just don't want them to know any different. I want them to grow up and become adults that just give because that's what we do. Not because they're feel obligated to do or, you know, like, in it and it helps that they get out there and have conversations with people and like, you know, they're getting high fives from our friends on the streets for, you know, and they'll like, and just to train them to like engage their, their, you know, being kind, genuine, like kindness towards people. And there's a stereotype that the general public sometimes has about people on the streets. Oh, you know, the drugs and this and that, you know, there are circumstances where that is the case, but there are a lot of circumstances where these are just, I'm telling you a year or two, four years ago, whatever, like life just went south and they'll start showing you pictures of their kids and their grandbabies and like, Oh, you look like, you know, and it's just, and that's the, that's what I want my kids to understand is like, people are, people are worth it. Even if you don't feel like they are, they're worth your time. They're worth your energy. They're worth your, your conversations and they're worthy of, of, of, of you and anything that you can give, you know, and, um, and they're, they're starting to see that, but I want it to be so integrated, like they don't even have to ask questions.

44:53And then there's, it's just wired and who they are. I think that's, that's awesome. I think I want to get, just talking about this right now. I'm like, I get, I certainly want to get my kids more involved in that cause it's gotta be just an amazing lesson for them. Tell me more about Cletus. Tell me about your grandfather and the name, why you decided to name the place Cletus. You know, I grew up like I grew up in Carthage, Indiana, and the neighboring town was called Charlottesville. And these are tiny little farm communities in the middle of cornfields. And we're talking, you know, there's, I think there's less than a thousand people in each place in each town. Um, but so my grandfather had a restaurant called the midway cafe. It was a little cafe and a Cletus did. Um, and it was, he called it the midway cafe because it was midway between Knightstown and midway between Greenfield. So it was 10 miles one way to the next town and 10 miles to the other way. So this was a cafe in the middle of the two that served all of the farmers. So it was basically midway. Yeah.

45:54Breakfast and lunch was all they did. I mean, and the farmers would just get there at five o'clock in the morning. They'd have their coffee. They'd eat their breakfast. They'd go out in the fields. A lot of them would come back in for lunch. And that was their day. And then they would close at one o'clock and they would be done. They'd get up and do it the next day. So my earliest memories of my mom was a waitress there. Um, my, you know, that was a family affair. My grandmother, Audrey, you know, I have a grandma named Audrey as well, uh, spelled the same way and everything. Um, so Cletus and Audrey just, you know, like those are classic names, Cletus and Audrey. Yeah. And they were just beautiful in this tiny little, you know, hole in the wall, placed it was right on highway 40 and, um, they had a jukebox in the corner and like, uh, I begged for, I would drop quarters in that thing and play old time rock and roll by Bob Seeger over and over and over. And there's actually a picture. We might throw it up on the socials here soon, but there's just a picture. The only picture I have of me in the restaurant is in front of that jukebox as, as like a two or three year old boy, just like dancing to old time rock and roll.

46:59So, um, but anyway, so that, but Cletus, um, yes. So my earliest memories I have is just smelling the bacon, the eggs, the burgers and things like that, that he was back there on that, that griddle just cooking. And, um, but at the same time, like, his heart was just anybody who ever knew him, like this man would, he didn't have much, but he would find people who had less and he would give and he would give his time. And like, I've never met, met a more kind soul in my life. Like I never even in all of my years of knowing him until I was, I think he passed when I was 24, 25. Um, I never even saw his brow furrow and anger. Like he was just so sweet and so kind and so gentle. And, uh, he was from the Hills of Kentucky. He is a world war II, like he was on the front lines in world war II, like, um, just, just has an amazing, amazing story of the life that he lived. And, um, you know, I felt like as a kid, I was kind of embarrassed by the name Cletus, you know, like it just Cletus, you know, cause it just kind of has a kind of typical country name.

48:03And my grandpa would wear suspenders and he would come pick me up from like middle school football practice and people would be like, Cletus is here, you know, like kind of make fun. And so I was just like, well, you know, I always had a little bit of like, it was a little embarrassing, but like the more I got to know it, like, I just, uh, you know, as I just became mature and didn't really care what people thought, like, I started like absolutely loving the name and not in like a silly redneck kind of way, but I just loved the name Cletus, you know, and he spelled it C-L-E-D-I-S. A lot of them are C-L-E-T-U-S like Cletus, T-J-U-N-D-E-F-U-S, yeah, Cletus. Uh, but Cletus is just how he spelled his name and he didn't even have a little name. It was just Cletus Nolan was his name, you know? And, uh, so I was just like, man, let's just, and then I just searched and I saw cletus.com was for sale and I made an offer on it, like a loba offer and they took it and I'm just like, Cletus it is, but I want it to be, I want it. Yeah. And I just want Cletus to encompass way more than just burgers. That's why I didn't want to do just cletusburgers.com or like, this is a burger joint, but like Cletus, the personality of this place and the mission of what we do is so much more than just smashing burgers. That's going to be a big part of it.

49:14And that's what's going to hopefully get people in to hang out with us, but you know, a little more than that. We're going to take one more quick break to hear another word from our sponsors. So I had a server walk up to me last week and she said, Hey, why don't we compost our food waste? And I said, that's a great question. We're about to. She goes, really? And I go, yeah, we're about to start using the compost company. She was like, Oh, that's amazing. I was a really, I was feeling anxiety that we're throwing all this food away. And it's just, we could be composting it. And I, I, it was amazing cause I was like, I thought people thought that, but I wasn't really sure. And she came up to me and said that. So this partnership with the compost company couldn't come at a better time. Guys, when you're looking for retaining staff and your staff wanting to work somewhere that knows that you're doing something that's good for the environment, this is your opportunity. The compost company is a local company owned by Jeffrey and Clay Ezell. And they will come to your restaurant and they will pick up your food waste and take it to their farm where they turn it into fresh compost, which then in turn gets sold to a farmers and whole foods and landscapers. And so it's kind of a full circle deal.

50:31If you want to get involved, give Jeff a call at 615-866-8152. He is the guy that you would want to call to get set up or you can check him out at compostcompany.com. They are amazing and they are here sponsoring locally owned and operated restaurants with Nashville restaurant radio. You guys are amazing. Go check out the compost company. Super source is the answer to your dish machine and chemical needs in your restaurant. They've got zero minimums and zero contracts. So they have to earn your business every single week, zero minimums, zero. They're not going to make you sign a five year contract, even if you lease the dish machine from them. It's amazing. Jason Ellis is a hardworking man and he is here to help save you money, increase the cleanliness of your dishes and provide the best service in Nashville. So check them out. Go to our website at nashvillerestaurantradio.com. Click the sponsors tab, find the link for super source. And if you sign up there, you will get three free months of dish machine rentals right now. You can also check them out at super source.com, or you can call Jason Ellis directly at 770-337-1143.

51:48All right. Today we are talking about net checks, net checks, man, I tell you what, net checks. If you heard, I start thinking about netchecks.com and I just get, I get excited. I mean, payroll taxes, human resources. This is my jam. Yeah. Hey, look, I'm a restaurant person and I'm good at dealing with people, do all the other things, but you know what? All this HR payroll taxes, that is not necessarily my jam, which is why net checks is here. They make it so darn easy recruiting and onboarding performance management, human resources. They do the scheduling. They're like a, like a program. You can go and put your schedule. It'll fill it out for you. You need that. That makes your life easier. Stop using an Excel spreadsheet. They do payroll, they do taxes, and it's all wrapped up nice and neat in a mobile app. You need to go check them out right now.

52:49If you are like me and don't like doing all these things, they make it so easy that anyone can do it right now. Netchecks is always on the employee experience. Wow. Okay. So I feel like I'm, I'm learning a lot here. This is great. Thank you again for your time today. Last time we talked to you, we talked about your tattoos. Now I'm sitting across the room from across a table from you looking at your tattoos. Yeah. I don't know if you are out there. I think that episode got like, you know, 120 listens back two years ago. Uh, so maybe a lot more people listen to it now. Your left arm is, um, I think you said it was kind of representative of hard times, the past, the past, the past. And you said that there's a devil and all these things that are constantly lurking coming at you, right? So yeah, it's got a snake and the snake is snake. Yeah. The snake is on here and it represents like the enemy in the midst of the darkness and like that's got black water, which is the Japanese black water.

53:56And so, and it's got four two big lotuses and two buds coming off and lotuses are beautiful flowers, but they grow in dark murky places. So it's basically in, you know, as I look at our past, there was a lot of dark seasons for me and my wife and for like, there was a long, like almost a decade of just like trials and marriage and like just depression and like all kinds of just, uh, human things that happen to people. Yes. But in the midst of it, you know, there was, you know, the snake represents an enemy trying to destroy us and take us off the face of the map. But like something beautiful was happening and something beautiful was, was blossoming. And that's why I have the two lotuses and then I have the two buds that represent our two kids coming off of those. And so that's the past. And then the future is just all about just setting sail on new adventures. You know, I've got a map. Yeah, we've, yeah, it's, it's kind of looks like as land. It's just, it's a lion and you know, I've got the, uh, I've got a dove with a olive branch in its mouth. I've got like a, uh, a scope and a compass and some more roses.

54:59And so it's just about setting sail and new adventures. And like, like we don't know, I've still got some spots in here. I don't know what's going to fill it up over the next couple of years, but, uh, we are, we're, we are wide eyed and we're excited about what's happening. So do you have anything on the plan? So when we were talking about the future, is there a Cletus tattoo coming somewhere? Is there a smash burger? You're going to fit in there on the arm? You know, I don't, I don't think I'll do a cheeseburger on my arm. Why not? I would do, I really love the Cletus logo. Yeah. Hell yeah. Just as name written in cursive like that. Yeah. I really love the script. Shout out to Amber's here, of course, who did that. Um, but, um, yeah, I really love the logo. So I've really thought about putting the Cletus logo because again, it's so much more than burgers to us. Like it's just, it's an all encompassing thing though. I may throw that on there. I've got plenty of room left on this, uh, this right arm. So I may do that. We'll see a shout out to you. Um, you mentioned last time you said I had a midlife crisis, bought a Harley. Yeah. It's got the tattoo sleeves. I just bought a Jeep. You feel like I'm, I'm in now that that stage of like I'm driving out the top off of my Jeep.

56:04I'm like, this is fun. I take this. I'm, I'm, I'm, I'm, I was feeling you yesterday as I was listening back to the old episode and I was like, maybe this is my midline. Maybe this is, I'm going through it right now. You, you might be, you're going to get some tattoos. Oh, I'm, I ask everybody about their tattoos because I, I want tattoos. You should get like something on your lower back. That'd be awesome. Like your Nashville restaurant radio logo on your lower back. Just riding like the smaller back right there. That would be awesome. That's a good place to do it. Maybe. I mean, that logo will be fun. I want to do what you have though. Like I want like sleeves. I have zero tattoos, not one. And I just, I think once I pulled the trigger, I'll be okay. But I just don't know. I want that one thing, you know, like that one thing that I'm like, yes, this, yeah. And I don't know if it's a lion or if it's a, I don't, I don't know. I don't know what the thing is. And I, that's why I'm keep asking people cause I'm interested in what they did and their thought process as well as like I'm looking for ideas. Yeah. Um, a lot of people do like something from their past.

57:06A lot of people do something, something to remember. And then there's something that they're hoping for. There's just something that gives you hope. So, um, I do, I do think that, you know, a good story behind a tattoo is cause you get asked about them all the time. Like I'm in the grocery store and people are like, Oh, I like that. You know, what's that mean? You know, so you've got to have an answer and it's, do you have it down like a 92nd deal? Oh yeah. You can like this represents the past versus the future. This represents peace and love. And most people are like, Oh, okay, cool. Like they don't want to hear anymore, you know, but, uh, I'd give them like the five, 10 second version. And then some people were curious, you know, but I get as line a lot from lying the witch in a wardrobe because this line does definitely resemble him. So, but in that you love what you love that book though, right? Oh yeah, for sure. I mean, that's like a CS Lewis is, I mean, I'm sorry. Yes. CS Lewis, this is right. Yeah, that's CS Lewis. Yeah. It's not Tolkien. It was their buddies. I always get them confused. Yeah. Tolkien is the Lord of the Rings guy. So yeah, no, but yeah, you're right. So you get asked about them a lot, especially the line, cause it's front and center. You know, people are like, I like your line.

58:06I'm like, thank you. Shane. It's always good to see you, man. It's good seeing you in the flesh. I miss you over honey. Honey fire's not the same. Nah, I don't know about that. I know. I, I was there the day. I was like, and I hate to say it, hate to say it and go support them in there. I love honey fire, but yeah, definitely support them. We're supporting them. You know, I feel like they've got some good, I've still got some friends that work there, you know, and so we're a fixture in our community. We're always going to be part of Bellevue, you know, so, you know, they're part of our community. So we're, we're just encourage everybody just to keep on going. Good deal. I know you got to go. We're at, we're at our hard stop time. So the last thing we have guests do on the show is get to take us out. So whatever you want to say, as long as you want to say it to the people listening, say whatever you want. Final thought. My final thought is, um, you know, just, uh, let's let's think outside of our, as, as a people, um, let's, let's start thinking outside of ourselves just a little bit.

59:15Next time we see someone on the streets, like, don't assume that they're on drugs, don't assume that they don't want to work. Um, that is the case a lot of times, but a lot of times it's just people who've lost a lot. They've lost hope. And the best way to, uh, instill hope back into people's lives is to just have a conversation. And it can just be a one-liner. It's roll your window down. You know, I keep bottled water, you know, just hand them a water and be like, how you doing today? How you asking about the weather? Ask whatever. Just have a conversation that is not people. Yes. That is not, Hey, get a job or, you know, like, Oh, whatever, you know, just, or completely ignore. Um, uh, just, it's about instilling integrity back into the hopeless and, um, and giving them a reason to just, even if it's just for the day to smile. And once you develop that habit of just smiling and acknowledging and having conversations, then, uh, you can really impact people's lives and, um, and come hang out with us whenever we open, you know, uh, I don't know when that'll be hopefully later this summer, but come have a beer, come have a burger. Um, and, but more importantly, join us on a Monday night, you know, the last Mondays of every, of every month, you know, come and, and, uh, just to hang out with us and serve some burgers and get to know some people at war Memorial, war Memorial Plaza, War Memorial Plaza. Yeah.

01:00:39We'll have all that on our website as soon as we get it up and rolling and people can follow you at, at Cletus burgers on Instagram, Facebook and Tik TOK and out Tik TOK page. There is a Tik TOK page. I'm, uh, it's definitely not my thing, but, uh, I was, I was talked into creating the account. So we'll, we'll see how that goes. Well, you made my Tik TOK famous, by the way, I had like no followers. And then a video that you did got like a hundred thousand views and I got a couple, I think I got like 2000 followers from that particular video that you did for me. So thank you. I'm glad me and the fly could help. Yeah. It really was the fly. You know, the fly was the, the, the star of the video, but whatever. Yeah, it was, it was definitely the, the, the focal point of the conversation. But I thought it was, yeah, I thought it was funny all the comments and people like get over it, man. This is a barbecue restaurant has open garage doors. It's crazy what, uh, what, what people fixate on online, but it, you know, crazy is the word. It is the word. It is what it is.

01:01:45Yeah. Shane, thank you so much for spending time with us today. Um, go eat at Cletus burger, watch for it to open phone and socials. You'll get all the updates and you have merch for sale already. Don't you? So we have hats. So that's a good thing you mentioned. So our hats are for sale. Uh, a hundred percent of hat proceeds goes towards our Monday night missions. So, um, yeah, we're not keeping anything. That's a completely separate account and that all goes towards our last Monday. So we, we use that to hopefully. So each hat, uh, is two meals. Um, the profits of two hats, which is a hat, uh, we're selling them for 30. Um, and so, uh, there's 28, 30, there's a couple of different options on there. There's different styles, but you know, um, yeah, hats equal meals. And then, uh, you know, we're going to go out there and hopefully serve three, 400 meals, probably more. The idea is to start doing Wednesdays or Thursdays as well. In addition to the Mondays, uh, we just need, uh, we just need the support to do that, but we think it's coming. Awesome. Thanks again for being here, man. We will talk to you soon. Thank you.

01:02:45Thank you so much for listening to this episode with Shane NASB and thank you Shane NASB for coming in and spending the time here in studio. You can follow him on Tik TOK. He has a new Tik TOK page. He actually filmed the Tik TOK for me, the where you can see him showing off his actual tattoos. Uh, so go to. Tik TOK and look at Cletus C L E D I S, or you can look at Nash restaurant radio's Tik TOK page and you can watch the video of him showing off his tattoos. Again, stay tuned for Monday. Justin cook EOS worldwide. This is a game changer. If you don't know who he is and you don't know who he is, you will want to know who he is. This is a game changer guys. It's going to be an amazing, amazing episode. I loved it. So motivational getting through this episode. So we will, I hope you have a wonderful weekend. We'll be back on Monday. Let's do it. Stay face safe. Yeah, stay safe y'all. Love you guys. Bye.