The Whiskey Shot-Adam and Jim, Owners

00:00Welcome to Nashville Restaurant Radio, a podcast for and about the people of the Nashville restaurant scene. Now here's your host, the CEO of New Light Hospitality Solutions, Brandon Styll. Hello, Music City! And welcome to Nashville Restaurant Radio. My name is Brandon Styll, and happy Memorial Day to you and yours. We have a special day today, special show, and first and foremost, I just want to say thank you to all the service men and women who have lost their lives so that we can be free. I mean, as simple as that, thank you. I just, I don't even know how to appreciate it more than I do. I also want to say thanks to all of the veterans out there. I love you guys. Thank you for your service as well. Today's show is fitting. We have a story of a couple of veterans.

01:07They wanted to open a bar in Nashville where you could shoot guns, so they opened a place called The Whiskey Shot, and it's in Printers Alley, and it is open now and tomorrow. They start doing live music. These guys had scheduled to open their restaurant on March the 14th. Yeah, so they've had a interesting last couple months. I can't wait for you to hear their story, but before we get to that, I want to tell you a little something about Kurtz Hospitality Marketing. Not only do they sponsor this show, but I'm also a client. They do all of my social media. We talk about marketing strategy all the time. I'm constantly impressed with the things that they're bringing to the table, and I love them. They're just fantastic. So if you need help with your social media marketing strategy, check them out. Go to KurtzHospitality.com.

02:07That's K-U-R-T-Z-Hospitality.com. I also want to say thank you. Check out Springer Mountain Farms Chicken. The best restaurants use Springer Mountain Farms Chicken, so you should too. Join the flock. Go to SpringerMountainFarms.com and stay up to date with upcoming news, easy recipe videos, promotions, and more. It's real easy. Just go to SpringerMountainFarms.com. You type in your email address, and voila, you start getting really cool stuff right in your inbox. I also want to make one more announcement before we get going here. We have a new website. So Nashville Restaurant Radio is not just on Facebook, not just on Instagram anymore. We have our very own standalone website. At this website, you can play any episode that we have. I'm also starting to write a blog. And we'll have pictures, comments. I have some bonus footage. I have started recording these interviews live, actual video of these. So once I get the YouTube channel up and running, you'll be able to watch me interview all these guests. So that's gonna be a pretty cool feature. So stay tuned. Lots of fun things are in the But right now, let's jump into Adam, Jim, and John Henry talk about their new place, The Whiskey Shot.

03:38So welcome into Nashville Restaurant Radio. We are here live at The Whiskey Shot. And we are meeting with the three gentlemen who run this place, the owners and the general manager, right? Yes, sir. John Henry, the general manager. Hello, man. Hello, how are you? I'm doing great. Thanks for letting us be here. And then we have Jim and Adam. You guys are the owners? That is correct. Yes, sir. Thanks for coming. Well, it's a pleasure to be here. I'm so excited. When I first heard that there was a place called The Whiskey Shot going into Pruner's Alley, I kind of, I didn't know what to think. I didn't know, like, okay, is it a place that you go and do shots of whiskey? Is this gonna be just like a drunk fest? I didn't quite know. But then I did a little bit of research on you and it became fascinated relatively quickly that The Whiskey Shot is a reference to the fact that you have a whole bunch of whiskey and you can shoot here. That is true. Yes, sir. Whiskey and guns.

04:40Whiskey and guns. All right, so let's just jump right in. Where does that, what's the genesis of whiskey and guns? You want to go with it? I mean, no, no, no. It's a silly story, but sitting around a campfire somewhere here in Tennessee, a bunch of old grumpy guys that got out of the military. We're talking about how to have fun with, you know, some of the military things we've done. We tell them stupid stories. Somehow that became an idea for Adam here and he kind of ran with it. You guys are military guys? Yes, sir. Yes, sir. My buddy here was in the army and I was in the Marines. Well, thank you very much for your service. Certainly appreciate that. So you're hanging out by a campfire telling gun stories and who, Adam has the idea? Yes, so we had the idea of, you know, being on a range is serious. And being on a commercial range is limiting, you know, because obviously you can do what you can do on an indoor range or commercial range. In the military, you had a lot more leeway, so you had a lot more fun on a commercial range. Shot much bigger guns, shot in bigger places, different places, that type of thing. And, you know, again, the limiting factor safety, I mean, firearm safety is very important. It's obviously paramount in any live shooting scenario. And we discussed the fact that in these virtual simulators, you could have all the fun of live shooting, but you could add alcohol and you could remove the range officer. So essentially, you can always add your buddies. Yeah, absolutely. So you and your buddies can come here and you can, you can shoot guns, you can shoot an M 60 at military targets, you can shoot cartoon pirates, you can, you know, fight the zombie apocalypse, and you can do it over beers. So I'm like, I'm special because I've got to go check this out. Not long ago. And it's really cool. These guns are not like plastic guns. They're like real guns. Yeah, they feel very real. That was a concept. We kind of had to piece them together from two or three different sources. We kind of had to build them ourselves, design ourselves the guns give you

06:45good recoil. They look real, they operate real. They're not real guns. But for all intents and purposes, you won't tell a difference until you actually pull the trigger. Yeah. And even then, you know, it's a it's a fool. It's a good experience. You will feel like you've been to the range after you've run a few of these targets. So how long did it take to develop this concept? Where do you find the equipment? Where do you like? What's the next step? You're sitting at a campfire. You're saying we should open a bar with whiskey and guns. Who's the one that says, Hey, I'll look into that. I'll start doing research. So so I went out and I reached out to some of the manufacturers that I've worked with during my military career. And I looked at some of the commercial systems that they were selling, primarily in military and law enforcement. And there's there's three major manufacturers. They sell everything from, you know, systems designed for marksmanship to complete, you know, Navy attack vessels on rollers and 360 degree screens. They do tank simulators, every imaginable thing, aircraft simulators, simulators, like you name it, they build it. And we essentially looked at several manufacturers and we over trial and elimination, we figured out how to dumb it down enough to bring it into a bar. So if so, there's how many? One, two, three, four, five, six. There's six. We have we have five shooting lanes in our current configuration. Five shooting lanes. And then above the bar, you're going to potentially do skeet shooting. We'll do an additional shooting lane and it'll offer everything from skeet to, you know, other targets. And you'll be able to shoot right over customers heads.

08:23Which you can't do at the range, not typically. Not all the Marine Corps does do that. Occasionally, they shoot over your heads just to sort of, you know, get you the idea of bullet snap and the, you know, the crack. But still not in a bar, not in a bar. That is true. That is true. There's some you're not going to get away with very many places. All right. So I've got a question because I have five and six year old boys. Every time we go to Gatlinburg, they have a place called the shoot them up cinema. Right. So it's an actual movie theater you go into. You sit on a horse and they give you these plastic guns and you go around and the horses move and they have people on the screen. You shoot the screen. You go to my kids would go crazy for this. Oh, of course. It'd be we'd be a killer birthday place. We could team up with Chuck E. Cheese. We could have Chuck E. Cheese bring the adult version of that. No kids allowed. Okay. Just if you're listening to this and you're like, Oh my God, my kids would love that. I just had that thought. My kids would love this too, but no kids allowed. Do you would you do like a private like buyout? It's somebody out there had children that were. This is a I don't want to use the phrase adult entertainment, but this is this is a bar for, you know, for people of drinking age.

09:30Good. Let's clarify that so that people start thinking, Hey, let's see what we can do. This is an adult place. You can go to drink. So you get the, you get the, the tech, you, how'd you find the place? Hours of research. This guy's driving the streets. We're driving the streets. You looked at how many places we look at. Yeah, we looked at quite a few places and this place offers, you know, this building was built. Well, first of all, printers alley is, is, is, you know, fits our concept. It fits what we're doing. Printers alley is about, you know, prohibition and about, you know, that it's got a great history of, of, of, of this type of entertainment. So it really fits our concept. Well, we, we found this location. This is from late 1800s. This was actually Boots Randolph space, a very famous country musician in the sixties and seventies. And I mean, it's, it's a great, the space is a lot of character. This is even without the shooting. I mean, it's a great bar. It's pretty much character to me. It's downtown Nashville, which I think will come back. I mean, I drove today, specifically down Broadway and I saw a lot of people outside. Now it's pretty. And it's a Saturday afternoon. There's a lot of people walking around. I'd say like nothing like it used to be, but there was people out and about. And it was very encouraging. I was very excited.

10:51We've watched it day by day. We've, we've been watching this for a few months now and it's a, it went from a ghost town where you could ride your bicycle up and down the streets and never see anybody to what looks like a thriving metropolis. Again, it's just not the Nashville that was here in February. Yeah. John Henry, what are your thoughts on that? You've, uh, you've been in this industry a long time. What do you think? Yeah. Um, you know, we're just hoping that, you know, the traffic comes back in full, like it was before. And, and, and it's a return to normalcy is we're hoping, you know, weeks away, but I mean, we don't know. Nobody knows and going in, you know, this and how it's, how it's evolved. And, you know, just the crowds down as Jim was alluding to, it looks different than it did before the makeup of the crowds, the age groups of the crowds and, and what their intentions are coming down to Broadway. Before it was like, we're going bar hop and we're going to hit the honky tonks. And now it's like, let's get some fresh air. There's no tourists. We got national to ourselves, which is great. But again, including the, the younger age that's down here and not being our market is problematic for just trying to invite people in and to, to see it, you know, our place.

11:54Well, that was my next comment was I'm really excited, like has a Nashvilleian. You're going to open tomorrow with live music. So if you live in Nashville and you don't want to go fight all of the insane, what would be a normal Memorial Day weekend in downtown, I think it's a pretty safe bet. You can come downtown and enjoy yourself. Pretend like you're a tourist without having to have everybody, right? Well, I got to tell you, this has always been my home. It seems like I grew up in and out of the diamond. And of course, you know, after it changed the locations, I had an aunt that, that, that worked at the, she played opposite of me for I was downtown all the time. There's always something going on downtown. And so after I left the Marine Corps, I moved second Avenue and I lived here for several years. Eventually, the honky tonks aren't the place you go. You find printer's alley and quickly Lonnie's or skulls or bourbon street. That becomes your home before you go to bed and black rabbit. Now, absolutely. It's a wonderful place. And those are places that you can go and relax and have a good time without having to worry about getting your hand stamped or waiting in line for an hour or having the bizarre behavior that sometimes just makes you feel like you're going to die.

13:10See, I love this place. The alleys always been great. And when we found this, this joint, this was the one we walked into the place. We saw it said, yeah, this is going to be for us. And it's, it's, I think it's going to be, we're going to be an asset to the alley. As things open back up, we're going to bring people in here that the alley hadn't seen in a while. I think people are going to come back out to see the alley. I'm excited for it. And I'm excited that you're here. I want to get into a little bit of like the restaurant operations side. So this has been a crazy market. When did you guys start doing this? So we started probably about a year ago is when this conversation started. And as a side note, you know, we were, we were ready to go. We brought in our liquor. We were prepared to open the door on Friday, March 13th. And that was the weekend the city was closed down. So we, so we didn't open that. Yeah. So what actually happened was we were, man, we rushed through this build out and we, we were humping, we were ready to go. And we essentially closed instead of open. And we've been, we've been biding our time for two months now waiting for the opportunity to open.

14:17Two weeks ago, two weeks ago, Monday, March 11th, May 11th, that's right. Correct. You guys jumped right. Absolutely. What has this been? Busy as expected. Some of the things that, you know, we don't have, obviously we're about the whiskey, you know, as we have the bar, but the guns is going to be a big attraction. And we have things set up as far as our bar, our drink specials and all of those things that go with it to keep people curious, to keep people involved in their drinking as well as a shooting. But when you lose the shooting, our concern was holding people here. And to our surprise, they stayed in longer than they have. So where the crowd numbers haven't been where we would like to see, we understand why coming out, we're just rolling out. The people that have come out have spent some time with us and enjoyed it. And we've had people come back. I've seen in the just a little, not quite two weeks yet. I've seen people three and four times that live in the neighborhood, telling neighbors, bringing other neighbors out with them. And that's been a huge asset to us. So we appreciate everyone coming out.

15:22So who you hear talking right now is John Henry. And this is what I was getting at with my line of questioning. You get to a point to where you're so excited, you have these ideas, you get everything going. This is this is not a cheap endeavor. This is a beautiful facility. It's been a wonderful job building it out. And you get to March 13th opening and nope, not going to have grown of ours. This is a literal when life gets you women. Pretty good. That is a good deal. So you've got it. But you've got to run the place. You get everything set up. You've got to run the place. You bring in John Henry. So we brought John Henry in late January. So we brought John Henry in late January with the intention of building out the bar restaurant side of it while we focused on the facility itself and the electronics.

16:33So what were some of your challenges? What have you been doing? Let's talk about John Henry starting in January. Tell me your journey through all this. The challenges up until opening were let me take a quick moment and give these guys some props because I've been involved in a number of openings and it's always entailed some contractors or construction crews. These guys did everything themselves for the most part. I mean, I've never seen that done by owners being so hands on. And they did it in about two thirds of the time. A company usually goes in. They did a little about two months instead of three and three is typical across the board regardless of the project. So I don't even know if they know they they beat it by quite a bit. So they they deserve and they so this is just figured he just found out this creation. What you see is what came out in just a few months time from them getting the spot to the bus being ready to open the door. So we were in a killer rush to do that. So there was the time crunch of, you know, permits and things like that and they learned a lot about it and how you got to wait in line and just kind of, you know, know who to talk to and I'm going to go back to this person.

17:34But mine was the space in the kitchen, because you have to have food in Tennessee to have a bar, of course. And we didn't want to do just hot pockets and potato chips and things like that. So which might have been the case that had been left up to do mine. So what we came up with, you know, we strictly using a hot table, some eyelets to do some quick sautees and warm things up. And we've got convection ovens, no friers, nothing's deep fried, nothing's microwaved here. And it turned out to be a nice tasty little menu that we can actually rest their laurels on a little bit. That's that's what made us comfortable opening up phase one right away was we actually have some food where you can come in and eat some food. So that was like a late edition because the food again is not the focus. So to be able to have that in the opening, that's what we needed to lean on to get things up and rolling. So now we can roll in and unveil the whole concept as we go along through the phases with the reopening. No, that's that's excellent. So let's see. Bring in a guy like John Henry. John, let's let's go in a little bit of your background. You know, you got two guys that aren't really bar restaurant guys coming in here doing this. They had the idea and they're financing it. But to bring you in, what's kind of your history in Nashville?

18:50I've been around inside and outside the city opening bars and nightclubs for companies. I worked with Grand Central Station, which a lot of people who have been in Nashville a while know very well. It's where they trying to forget the current George Jones Museum is there now. And at one time we had seven individual concepts in the same building. So it was literally like running seven different bars. And most of them did totals equal to what a smaller bar would do. But it was all run under the same management, same managers, same employees. We even switched. So it was one huge business. But doing the business of all these different concepts put together. So I think that was a big draw for the guys and haven't been right downtown just a few blocks away. A lot of things have changed, but you know, people are people. So the whole, you know, there's been generations as far as bar generations go. We talked about that in, you know, five years and 10 year increments as opposed to actual generations of people. And because things change so quickly in bar.

19:53That could be like a soap opera. A guy walked in with me today who was a bartender here. He took a little tour and we talked about what's changed and kind of what stayed the same. He had some great stories about it. And so I think to your point, things change, but things stay the same. And last week we had two, the twins that came in, two gentlemen, they were celebrating their 60th birthday, I believe. But they came, their 18th birthday, which the drinking age was 18 then. They came to Boots Place when they were 18 years old. And they came down because they were eating dinner at Skulls and they had to walk in to see what was going on with Boots Place. Jim's aunt sang on the stage in this place. She did, several years back she sang. I think she's 78 now, but she performed in this space in addition to the Ryman and the Grand Ole Opry. So this place has got some good history. It's got some great history. But you know, we haven't heard enough bar stories from John, but I guess we can hang out together and hear some more.

20:53It's a good day for a bar story. Give us a good, give us a good, like, so you've, Graham Central Station, where else, where else have, what's your national history, what, and your bar generations, give me some more names. Well, what's funny, because I worked with Coyote Ugly, which is still on Second Avenue, but I worked with them at multiple locations outside. Bar Management Group, who had the old Bar National concept, the old Time Lounge and Have a Nice Day Cafe, they had nine concepts total in their company. And I was hired by them from Graham and they took me out of state and city to city setting up bars and clubs. And that was a great experience seeing the differences for region, you know, how people reacted to things and different marketing strategies. But again, that underlying sameness with whether it's the times people come out and how they react to weather, how they react to hot weather, how they react to the longer days in the summer as opposed to the shorter days in the winter. And there's so much psychology behind it. So that was a great learning experience because you're always thrown curveballs of what you know you expect. You lay out a plan, but you always have to have B, C and D ready because you never know what's going to flip your plan.

22:00Now, that being said, a tornado followed by a worldwide pandemic I have never experienced and I have no playbook whatsoever. None of us planned for this obviously. Come on, man. I thought you were a businessman. All of those ideas. Thank God we didn't have a plan. That's right. So what have you seen? Give us something. Give us something. And those are some pretty illustrious times, late night. So many things. What's some of the crazy things on the openings? You have the crew there and you live in apartments together and you're going city to city. And I was the kind of point on a lot of these projects. So you have guys that came up in the bar business. They might be, you know, all star bartenders. They're coming into the trainings or they're really kids, you know, 25 years old. They're in a strange city. We're around the entertainment districts drinking and things get a little crazy. So it was always I had to become the mother hen also. But I had this guy when the Aflac commercials came out and there was there was ducks at the lake behind this apartment complex. I rented out some, you know, some nice places for the crew to sit there.

23:03And this duck comes right after the thing and he starts feeding it and he just grabs it and just breaks his neck right there. And I have to I have a whole staff of horrified people that were there. And like basically everyone looks at me like, how are you going to handle this? The things that you have to take into account are there. It's not just there's no godly. I don't know the laws against it at the time. And this being Dayton, Ohio. But the thing like that, things like that come up and you're like, OK, how is it going to affect everybody personally? Some of the girls are just broke down like they saw their grandmother, you know, parents in front of them. And some of the guys are like, what's the big deal? I don't understand. You know, we can cook it. So you have this whole array of reactions to this one incident that everyone was witness to at the exact same moment. Unexpected. Nobody kills a duck in our place. No, no, no. I say you have guns and simulators and fake ducks. And that's something that goes to one of my favorite part about this business is realizing you're more outside the entertainment or you're outside the hospitality industry.

24:09You're more entertainment because people and not just this kind of stuff, I'm talking about going out to bars in general. Because people are taking their expendable income and deciding where to spend it. And that's entertainment dollars as a way to look at it as opposed to eating dollars. Because you might go out to dinner, plan a dinner, you go have your dinner and you're gone. Out here, you're asking people to spend some time in your place, spend some, you know, get to know you, develop a relationship and be your place to come back to. So in essence, you're looking at them to, you know, share in part of their life is where they're going to spend their dollars. So we want that to be of value to them. So when something like that happens, that same crew, when that grand opening happened for that particular club, which was in Ohio, no one knows those things happen. They come in and they see that, you know, they see the smiling faces. Everybody's on board, the businesses front and center. And that's what the guys brought me out to do was to build their business, represent their business from there for their vision. And I try to do that every day, just, you know, bring people through and be able to explain things, what our vision is to them.

25:12So that I was just going to say, so there's something to be said here. And this is something I like to ask people in your position. So as a leader, right? So what you're describing to me is, is leadership with something like that happens. You're able to pivot. You're able to stay calm. You don't freak out. You don't create drama. You use logic. You go into a leadership mode when doing something like you're doing right now. What do you think the most important aspect of leadership is? And what is your personal core value when it comes to that? I think the most, so this is a brand new concept, very exciting, but you have a lot of additional things with the equipment, the guns, the software. It's a lot of responsibility. And I think as a leader and general manager, you have to take that responsibility as your own, as your own personal investment. And but you can't be stressed out. You can't show that's because the staff is looking to you for leadership. And we're on the fly learning in addition to a new menu of POS system for any business at this stage.

26:16We're learning the software ourselves and trying to get some training to the employees. And now with the coronavirus on top of it, there's a lot of back and forth, up and down. Some some employees haven't come back yet because they're making quite frankly more on unemployment right now than they would coming back to a bar at 50 percent capacity. So there's a lot of additional challenges and, you know, the stresses can get to you. But you as a leader, that's the biggest thing is to show confidence, show calmness. And that's going to reflect on your whole staff, because then I need the staff reflect that to the the customers and guests as they come in. We don't want them to be like, hey, we're a brand new place. We're running around like chickens with a head cut off. We don't know. We don't understand how the software works. But, you know, we should have a good time once you get a gun in your head. With chickens and ducks, this whole thing is taking turns. Yes, with their heads cut off. Again, I'm so sorry. You can kill ducks in our bar, but it's a fake gun and it's fake ducks. So this is a fun opportunity because, you know, people that listen to this podcast are hospitality professionals.

27:19But then the other side of it is people that are going to come dine here. People are going to come spend their money and have a good time here. And I think one of the reasons that keeps me away from downtown is some of the tourists and the craziness that happens. If I'm coming here, you've been in bars forever. I want to talk about guest etiquette. Right. So if I'm coming here as a guest, what are some do's and don'ts? I got guns. I'm walking into this place. It's beautiful. Let's educate people so they don't have to be that guy. We don't want that guy around here. I'm putting words in your mouth. You may want that guy. What are some things that, what are some of the things you've learned? First and foremost, no real guns. No real guns. We're all gun lovers, but real guns make real holes in our screens and possibly shoot the neighbors. Yes. So no real guns, but you don't have to bring your own gun. We're going to loan you one when you get here. Perfect. And second of all, this is just, I mean, that's the point. They're fake guns. You can just come in, they're fake guns in a very realistic experience.

28:22So you can come in here, you can have a shot of whiskey, you can do all the things you could do in a real life range, you know, shooting a range scenario, but you can do it in a fun and, you know, in an enjoyable way. It's low pressure. It's a, you don't have to wear the earmuffs. No, no earmuffs. Yeah, no fat guy in a red shirt yelling at you about which way you point your gun. None of that, you know, that was the big thought was it's going to appeal to a certain crowd right off the bat, which is great, but that can't be your only crowd. So everything from the drink selections and the specialties to the gun selections themselves, the way they operate, the game selections that you can play, the different simulations, all that's been thought to appeal to everyone, male, female, 21 to 60. It doesn't matter. And we found that everyone along those age ranges has enjoyed it. So even maybe the millennial female that might be the most apt to be adverse to the gun concept, it's been open to everyone. And that's what we really want to do.

29:22So we made sure with the food, the drinks, the ambiance that was created by these guys, that it appeals to everyone on all levels. And you can't usually be all things to everyone, and you're not going to please everyone, and I'm sure we won't, but I think we've done a good job of taking the focus off of knowing that group that we're going to appeal to and open up to about 90% of the others out there. So let me ask you this. You come in here and I want to drink, I want to get a whiskey neat, right? Now at home, I'm used to, I've been at home for the past two months and my whiskey neat at home is like six ounces. I'm just, I'm pouring a glass of whiskey, I come here, what is it, two ounces? You get a two ounce pour? Well, that's the state law. You know what, you know what, you know what you don't do is you don't come in here and say, man, come on, man, hook it up, right? What are some of the standard things that, because this is general education for guests that come in, and if you don't want to say it, I will, but like when you come in the door and you don't have an ID, like have an ID, no matter what you do.

30:24If you're coming downtown, what are the things that you get? What are the most guest complaints, the things that are like, come on, man, like get it together. Well, let's just be grown up and let's be polite to the wait staff and the wait staff is going to treat you lovely. Our bartenders are wonderful people, treat them like people. Don't treat them, well, treat them responsibly and you'll be, you'll have a great experience. You're going to have a great experience even if you act poorly, but you might not be invited back. Do you have to wear a mask in here right now? No. If you come in, if you come in, so the people that are working here need to have to wear a mask. And when you say social distancing, because one of the things that I'm hearing right now from a lot of different restaurants is people, there's a quarantine anger. People come out and I think people aren't used to being around other people. And when you say, sir, I need you to sit over here or please don't do that, it's this is a free country and it's like, whoa, whoa, whoa, whoa, whoa, hey. I don't think we haven't seen, this is a fun place. This is unique, it's different and this is a fun experience.

31:27I mean, this is, you know, we'll be shortly, it's live music, it's police sirens, it's machine gun fire, it's really great cocktails. It's, again, a beautiful, warm, historic space. And it's a great, fun, engaged staff. I mean, I just think you're going to come in here, you're going to have fun. And that's what we've seen and that's what we're going to continue to see. All right, I love it. Come on in, have a drink, have a good time. That's the message we want people. I guess that's what we want to tell people. That's good. There's the old standby in Nashville, too. You see Dirk's Bentley hanging out down as he was drinking. Don't bother, Mr. Bentley. You know, sitting in a glass of whiskey, but don't bother, bother Dolly. You see Dolly wandering around. That's the old national rule, right? Leave him alone. Have a good time. Just don't bother the local wildlife, the local wildlife work. This place is gorgeous and I love the idea, I love the concept. I think that it's set up very well to socially distance. Like, the way that you have the individual shooting lanes set up, they're a good separation from each other and I think that people can come out, enjoy themselves.

32:33It looks like a ton of fun. I cannot wait to come hang out myself when you're open and rocking and rolling. Please do, please come back and see us. And contrast to these Tennessee whiskeys, they're sitting over there with the lids still on. Hey, you know, that's another experience we haven't talked about. So that's, so besides firearms, I mean, our whole concept is whiskey and guns. So on the whiskey side, we've decided to do something I think that is sort of missing from a lot of the bars seen in Nashville. And what we've done is we've partnered closely with a number of the Tennessee distilleries. I mean, there's some great, great whiskeys made in Tennessee. We all know it. Every tourist that comes here comes here to drink the whiskey, right? Sure. So what we've done is we've partnered with them and we're offering a bit of an education on whiskey. We're offering some whiskey flights. We're offering an opportunity for people to learn a little bit. Like Nelson Greenbrier, as an example, is right down the road here. They have, if you're not familiar with it, they have this great story of how that company came to be after having, you know, vanished from the map for so many years. And Charlie Nelson, local guy, he's going around doing all this.

33:37Listen, Charlie's been here. Charlie and I have stood in this lane and shot. You know, they're a phenomenal company. They make a terrific whiskey. And so that's the other part of this experience is besides getting to shoot a machine gun that you've never shot before, you get an opportunity to try some local Tennessee whiskeys that maybe you haven't had before and maybe learn something about it in the process, which I think is a great experience in and of itself. That's excellent. I've got Jeff and Jenny Pennington coming on later this week. Yeah, we love Pennington. Pennington is another wonderful, absolutely wonderful. And I'm sitting on them, but Corsair is another good one. Yeah, Corsair, absolutely. Well, that's awesome. I love that. So what else you guys got? What else you want to talk? If you want to tell anything to the general public, what do you guys want to talk about? Okay. Yeah, please. Oh, we got to say it. Yeah, go for it. One of the things we talked about, we mentioned briefly was the live music coming online. So, yeah, according to the guidelines said again, we've been following everything by the book.

34:38You're allowed one or two players on a stage, you know, keep the social distancing of your crowd. So we do have some live entertainment for our first time since being up and wind up this week. Nice. So that's tomorrow. Tuesday, you're going to have live music. Phase two starts tomorrow. Correct. And we're excited. Get the lineup if that's okay. A hundred percent, man. So coming up tomorrow, you can go downtown, come out to printer's alley, come out to the whiskey shop. We've got live music. Who's playing? All right. We got 7 to 11. We're playing the four-hour slots on Tuesday, Wednesday, and Thursday. We've got Jamie Baxter going to be here on Tuesday night. Brett Stratford Smith is coming in for Wednesday. And Eli Locke is going to be here on Thursday, 7 to 11. Wow. So Tuesday, Wednesday, and Thursday, you've got me live music from 7 to 11 on the stage downstairs. You can come out, drink some Tennessee whiskey. You can rent a gun, sit in a booth. So let's. Well, now wait, let's not forget Friday. Friday night, we've got a printer's alley. What would you call it?

35:40Nobility. Oh, no. Can we not say it? We can't say it yet. I don't know if we can say it yet. We've almost got it. Oh, no. We better not say it yet. Oh, we got a teaser alert. I'm waiting for the confirmation, and I was trying to get it before we. We will. I tell you, we will talk about it on our Friday show. We're going to be talking about what's happening in Nashville. We've got a schedule conflict, but we're hopeful. We're going to have one of Jim and I's favorite musicians and one of printer's alley's favorite musicians in here on Friday night. We're excited at the opportunity and are looking forward to it. And then, yeah, so we're excited about that. And we've got a social distancing plan set up for the guns. So you can be able to enjoy it safely. Wiping them off after every use. After every use. We're going to be where you can see that up here, instead of using these booths, we're going to ask some people to comply and keep them. We're going to add some additional seating at these tables so that you're well, well, well more than six feet apart. If you're in a restaurant dining, you're closer than you will be shooting up in our lanes.

36:42So we've got that. We offer rubber gloves to use, not required, but we have them available. If anyone would like to do that, every gun will be wiped off between usage. And so we've taken, we've got all the precautions by now so you can do it safely. And we're just having a good time. Well, gentlemen, thank you so much for taking the time today to sit down and talk to me. Coming out here before you guys are opened and talking about kind of your vision, what you're doing. I wish you nothing but the best of success. And I want to check back in on you. Bless you for having this whole concept. I think it's interesting to people that have planned to open places during this time. And I just, I feel for you in every, every sense of the word. I want to do whatever I can to help promote you guys. Because this is a really cool concept. Well, thank you for coming. Absolutely. Thank you. Really appreciate you coming out. We do appreciate you. And again, to the folks listening out there, the wait staff, the musicians, they're all anxious for you to come back. We'd love to see you in Printer Zone. Heck yeah. All right, guys. Thank you very much. Thanks. All right.

37:42So thanks again to the Whiskey Shot for having me in the other day. And got to go test out their guns. And you know what? Just some really good guys and veterans who have a really unique idea and are following a dream. And I just, I just wanted to come down there and tell you guys about what they're doing. And hopefully you can go give them a shot. Check them out like that. Give them a shot. I got dad jokes for days, guys. So go and check them out. And like I said, at the beginning of the show, we have a brand new website, NashvilleRestaurantRadio.com. Please check out KurtzHospitality.com as well as SpringerMountainFarms.com. You keep doing what you do out there. Stay safe. Love you guys. Bye.